RIB-EYE STEAK AND POTATOES FOR TWO

Yield: 2 servings Time: 1 hour

Ingredients:

1 large boneless rib-eye steak, cut 2cm thick (at least 700g) Salt and freshly ground black pepper 2 cloves garlic, sliced, plus 1 tsp minced garlic 1 rosemary sprig, roughly chopped 500g very small potatoes, rinsed 2 tbsp butter 1⁄4 cup finely chopped parsley Finely grated zest of 1 small lemon Arugula or watercress, for serving (optional)

Preparation:

Step 1: Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes. Step 2: Heat oven to 230C. 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. Step 3: Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.) Step 4: When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it. Step 5: Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 50C, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak. Step 6: Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl. Step 7: Cutting on a slight diagonal, slice steak into 1.5cm, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.