Skillet Steak and Crispy Potatoes

1. Bring the steak to a better starting temperature. Pull steaks from the fridge 20 to 30 minutes before cooking if you have time. Pat them very dry with paper towels, then season both sides with kosher salt and black pepper.

   If you want to level up: Salt the steaks 1 to 24 hours ahead and refrigerate uncovered (a quick dry brine). It seasons deeper and helps the sear.

2. Boil the potatoes. Add baby potatoes to a pot, cover with cold water, and add 1 1/2 teaspoons kosher salt. Bring to a boil, then simmer until a fork slides in easily, 12 to 18 minutes depending on size.

3. Drain and dry. Drain potatoes and let them sit in the colander for 3 to 5 minutes so steam can escape. For extra crisp potential, let them sit another 2 minutes on a board or sheet pan before smashing.

4. Smash and season. Place potatoes on a cutting board or sheet pan. Use the bottom of a mug or measuring cup to gently smash each potato to about 1/2 inch thick. Drizzle with 2 tablespoons olive oil and sprinkle with garlic powder and smoked paprika if using.

   

5. Sear the steak. Heat a large cast iron skillet over high heat. (If you have a hood fan, turn it on now. Open a window if your smoke alarm is dramatic.) Add 1 tablespoon neutral oil. When the pan is very hot and the oil shimmers, add steaks and cook 3 to 5 minutes per side for medium-rare, depending on thickness. Use tongs to sear the fat cap for 20 to 30 seconds if your steak has one.

   Temperature check: Pull at 120 to 125°F (rare), 130 to 135°F (medium-rare), 140 to 145°F (medium), 150 to 155°F (medium-well), 160°F+ (well). Resting usually adds about 5°F for 1 to 1 1/4-inch steaks.

   

6. Make the garlic herb butter and baste. Reduce heat to medium (or medium-low if your pan runs hot). Add butter. When it melts, add garlic and cook just until fragrant, 10 to 20 seconds. Tilt the pan slightly and spoon the melted butter over the steak for 30 to 60 seconds. Add rosemary or thyme and parsley right at the end. If using lemon juice, squeeze it in off the heat so it stays bright.

   Garlic rule: If it starts browning fast, your heat is too high. Lower it. Burnt garlic is a joy thief.

7. Rest the steak. Transfer steaks to a cutting board and rest 5 to 10 minutes. Leave the skillet on the stove. Do not wash it. We are not done with it.

8. Crisp the potatoes in the same skillet. Return skillet to medium-high heat. If there are any blackened bits, carefully wipe those out (keep the browned fond, that is flavor). Add remaining 1 tablespoon olive oil. Add potatoes in a single layer. Cook until deeply golden and crisp on the first side, 6 to 8 minutes, then flip and crisp the other side, 5 to 7 minutes more. Transfer potatoes to plates and lightly salt to taste.

   

9. Slice and serve. Slice steak against the grain. Plate steak with crispy potatoes. Spoon any garlicky herb butter from the board and pan over everything. Finish with flaky salt if you like.

   

Small trick: If the skillet starts smoking aggressively, lower the heat slightly and keep going. You want a strong sear, not a house-wide alarm situation.