Rib-Eye Steak and Crispy Smashed Potatoes for Two

Name: Rib-Eye Steak and Crispy Smashed Potatoes for Two
Total time: 2 h 15 min
Yield: 2 servings
Ingredients: 1½ lb bone-in rib eye; 1½ tsp kosher salt; ½ tsp freshly ground black pepper; 1 lb baby Yukon Gold potatoes; ½ whole shallot; 4 tsp sherry vinegar; ½ cup extra-virgin olive oil; ¼ cup finely chopped parsley; ¼ cup finely chopped basil; 1 tsp finely grated orange zest; ½ tsp smoked Spanish paprika

A luxurious dinner featuring a perfectly cooked bone-in ribeye steak paired with golden-brown smashed Yukon Gold potatoes. Served with a vibrant herb sauce made with parsley, basil, and orange zest.

2 servings

2 hr 15 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ lb bone-in rib eye
•1½ tsp kosher salt
•½ tsp freshly ground black pepper
•1 lb baby Yukon Gold potatoes
•½ whole shallot
•4 tsp sherry vinegar
•½ cup extra-virgin olive oil
•¼ cup finely chopped parsley
•¼ cup finely chopped basil
•1 tsp finely grated orange zest
•½ tsp smoked Spanish paprika

Cooking Instructions

1.
Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
60 min
2.
Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
25 min
3.
While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
10 min
4.
About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.
25 min
5.
Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
10 min
6.
Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.
5 min

Ingredients

•1½ lb bone-in rib eye

•1½ tsp kosher salt

•½ tsp freshly ground black pepper

•1 lb baby Yukon Gold potatoes

•½ whole shallot

•4 tsp sherry vinegar

•½ cup extra-virgin olive oil

•¼ cup finely chopped parsley

•¼ cup finely chopped basil

•1 tsp finely grated orange zest

•½ tsp smoked Spanish paprika

Cooking Instructions

Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.

60 min

Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).

25 min

While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.

10 min

About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.

25 min

Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.

10 min

Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.

5 min