For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It’s a simple, no-fuss endeavor, yet very special.
By David Tanis
YIELD: 2 servings
TIME: 1 hour
- Season steak generously with salt and pepper.
- Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
- Heat oven to 450 degrees. 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.
- 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.)
- 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.
- 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 120 degrees, 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.
- 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.
- Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak.
- Serve immediately, passing potatoes at the table.