Rib-Eye Steak and Potatoes for Two

Another New York Times Cooking Recipe tonight, 
Rib-Eye Steak and Potatoes for Two.

Not a bad dinner. I would have liked the steak cooked a bit less medium, but it was nicely seasoned.

Also made a Tomato and Freselle salad as a side.

Here is my version of Rib-Eye Steak and Potatoes for Two

Ingredients-

• 1 large boneless rib-eye steak, cut 2 inches thick (at least 1 ½ pounds)

• Salt and freshly ground black pepper

• 1 rosemary sprig, roughly chopped

• 1 pound very small potatoes, rinsed

• 2 tablespoons butter

• ¼ cup finely chopped parsley

• Finely grated zest of 1 small lemon
  
  

Method-

Season steak generously with salt and pepper. 

Sprinkle with rosemary and set aside to marinate for 20 to 30 minutes.

Heat oven to 450 degrees. 

Meanwhile, bring a pot of well-salted water to a boil. 

Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. 

Drain and keep warm.

Heat a cast-iron or other heavy skillet over high heat.

When the pan is hot, put in the steak and let it brown well on one side, 4 to 5 minutes. 

Wait until the steak forms a crust and comes away cleanly from the bottom to move it.

Flip steak and transfer pan to oven, uncovered. 

Roast until juices begin to rise on the surface of the steak (you will see the droplets) and internal temperature is 120 degrees, 5 to 7 minutes. 

Remove steak from pan and let rest, tented with foil, for 5 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) 

Melt butter in a wide skillet over medium-high heat. 

Add potatoes and toss to coat and heat through. 

Sprinkle with salt and pepper. 

Gently stir in parsley and lemon zest and transfer to serving bowl.

Cutting on a slight diagonal, slice steak into ½-inch slices, then transfer to plates.