Pan-Roasted Rib Eye Steak “Marchand De Vins” with Watercress and Grossi’s Potato

Name: Pan-Roasted Rib Eye Steak “Marchand De Vins” with Watercress and Grossi’s Potato
Ingredients: 6 rib eye steaks, 10 ounces each, about 1 1/2 inches thick; 2 to 3 tablespoons fleur de sel; 1 to 2 tablespoons freshly cracked black pepper; 2 tablespoons extra-virgin olive oil; 8 tablespoons (1 stick) unsalted butter; 2 bunches watercress, cleaned, tough stems removed; 2 tablespoons super-good extra-virgin olive oil; 1/2 lemon, for juicing; 1/2 cup finely diced shallots; 1 cup red wine; 2 tablespoons chopped flat-leaf parsley; Grossi’s potatoes (recipe follows); Kosher salt and freshly ground black pepper; 2 pounds Yukon Gold potatoes (about 4 medium-sized); 7 tablespoons extra-virgin olive oil; 3 cloves garlic, unpeeled and smashed; 4 thyme sprigs, plus 1 tablespoon thyme leaves; 1 bay leaf; 1 cup fresh breadcrumbs; 4 tablespoons unsalted butter; 2 tablespoons sliced flat-leaf parsley; Kosher salt and freshly ground black pepper

January 24, 2012

My mother’s version of this juicy pan-fried steak came from her grease-marked kitchen bible, Mastering the Art of French Cooking, by Julia Child. The classic bistro sauce is made by sautéing minced shallots in the same pan as the steak, adding a generous amount of red wine, and finishing it with butter and parsley. Although I love the smoky flavor of the grill, nothing gives the meat a better crust than a very hot cast-iron pan. And if you’re planning on making a pan sauce, those crispy bits left behind by the steak will give it a deep, meaty flavor. But remember to get the pan super-hot and smoking before cooking the steaks. You might have to disconnect your smoke alarm temporarily, but it’s worth it.

Cooks' Note

You can roast the potatoes for Grossi’s potatoes ahead of time and sauté them while you cook the steaks (or do them a little ahead and hold them in a warm oven). If you don’t have two cast-iron pans, cook the steaks in batches. After they’re sautéed, let

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