Strip Steak with Smashed Potatoes and Shallot Compound Butter

Strip Steak with Smashed Potatoes and Shallot Compound Butter

• 1/2 stick/4 oz unsalted butter, at room temperature 

• 1 shallot, minced

• 1 teaspoon cracked black pepper

• kosher salt

• 1 lb new potatoes

• Olive oil 

• 1 boneless New York Strip or rib-eye steak, about 1lb and 1” thick 

Preheat oven to 450F.

In a medium bowl mash together room temperature butter along with shallot, black pepper, and pinch of salt. Set aside. 

In a large pot of boiling water boil the potatoes until tender, about 10 to 15 minutes. Drain. Let cool slightly then place potatoes on a parchment lined sheet tray and smash with a fork (or the palm of your hand). Top each potato with a drizzle of olive oil and pinch of salt. Roast potatoes for 18 to 20 minutes or until potatoes are crispy. 

Heat a medium cast iron skillet over high heat. Add 1 Tbs. olive oil followed by 1/2 teaspoons salt .  Sear the steak for 3 minutes. Flip then place in the oven along with the potatoes and continue to cook for another 3 minutes for medium rare. Remove the steak from the oven and place on a plate and cover with aluminum foil to rest. 

Slice the steak and serve the steak over the roast potatoes along with a dollop of the compound butter.