Equipment Needed
- Baking sheet
- Fork
- Cast iron skillet or heavy-bottomed skillet
- Tongs
- Mixing bowls
- Aluminum foil
- Instant-read thermometer (highly recommended)
Step-by-Step Instructions
I start by preheating my oven to 400°F (200°C). I scrub the potatoes thoroughly, dry them well, and pierce each one several times with a fork. Then, I rub them all over with the two tablespoons of olive oil and roll them generously in the coarse sea salt. This salty crust is my secret for the most incredible, chip-like skin. I place them directly on the oven rack with a baking sheet on the rack below to catch any drips. I roast them for about 50-60 minutes, until they are tender when squeezed (with an oven mitt!) and the skins are crisp and crackly. The smell of roasting potatoes is just the beginning.
About 20 minutes before the potatoes are done, I prepare the steaks. I pat them completely dry with paper towels—this is crucial for a good sear. I season them liberally on all sides with salt and pepper. I heat one tablespoon of olive oil in my cast iron skillet over medium-high heat until it’s shimmering and just starting to smoke. I carefully add the steaks. I sear them without moving for about 4-5 minutes per side, until a beautiful, deep brown crust forms. For a perfect medium-rare, I aim for an internal temperature of 130-135°F. I then transfer the steaks to a cutting board to rest, tented loosely with foil.
Now, for the magical garlic butter. Without cleaning the skillet, I reduce the heat to medium-low. I add the butter. As it melts, I use a wooden spoon to scrape up all those glorious browned bits (the fond) from the bottom of the pan—this is pure flavor gold. Once the butter is foaming, I add the minced garlic and cook for just 30-60 seconds, until fragrant but not browned. I immediately remove the pan from the heat and stir in the fresh parsley. The smell is absolutely intoxicating.(See the next page below to continue…)