Instructions
Cook time: 75 minutes
Adapted from the original ATK recipe for Hungryroot. You will need 4 tbsp unsalted butter for this recipe.
The heat-retention of a cast-iron skillet allows for a perfect sear. Preheat skillet + use 2 tbsp vegetable oil to allow steaks to remain in contact with heat. Flip steaks every 2 min for shorter cook time, crisp crust + juicy interior.
Preheat oven to 425°; salt steaks + sit 1 hour at room temp; cut potatoes in half, toss with 3 tbsp vegetable oil + salt/pep; arrange cut-side down on a sheet pan then cover tightly with foil + bake 20 min; remove foil + bake 15 min til cut-sides brown; carefully flip potatoes using a metal spatula (Press spatula against metal as it slides under potatoes to protect crusts) + roast 5-10 til brown on all-sides
Set oven to 500° with 12-inch cast-iron skillet on middle rack; mix 4 tbsp unsalted butter, 2 tbsp minced shallot, 1 tbsp minced parsley, 1 tbsp minced chives, 1 minced garlic clove + ¼ tsp pepper
Pat steaks dry + season with salt/pep; carefully remove preheated skillet from oven + heat 2 tbsp oil over med-high til just smoking; cook steaks 2 min each side; set to med-low + cook, flipping every 2 min, til steaks reach 125°, 7-9 min; top steaks with butter, cover with foil + rest for 5-10 min; slice ½-inch thick + serve with potatoes
