Active Time

　　45 minutes

　　Total Time

　　1 hour, 50 minutes

　　Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

　　

Ingredients

2 servings

　　1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)

　　1 1/2 tsp. kosher salt, divided, plus more

　　1/2 tsp. freshly ground black pepper

　　1 lb. baby Yukon Gold potatoes

　　1/2 shallot, finely chopped

　　4 tsp. sherry vinegar

　　1/2 cup extra-virgin olive oil

　　1/4 cup finely chopped parsley (from about 1/2 bunch)

　　1/4 cup finely chopped basil (from about 1/2 bunch)

　　1 tsp. finely grated orange zest

　　1/2 tsp. smoked Spanish paprika

　　

Step 1

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

　　

Step 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).

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.