Pan-Roasted Rib Eye Steak “Marchand De Vins” with Watercress and Grossi’s Potato
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.
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
Ingredients
Grossi’s Potatoes
Preparation
Step 1
Remove the steaks from the refrigerator 30 minutes before cooking to let them come to room temperature. Season them on both sides with fleur de sel and cracked black pepper.
Step 2
Heat two large cast-iron pans over high heat for 8 minutes. Drizzle 2 tablespoons olive oil over the steaks, and place them in the hot pans. Sear them 2 minutes, and then add a tablespoon of butter to each pan. Cook another 2 minutes or so, until the steaks are well browned and caramelized. Turn the steaks over, and cook them about 3 to 4 minutes more for medium-rare. Baste the steaks often with the butter by carefully tipping the pan, scooping up the butter with a spoon, and pouring it over the tops of the steaks. When the steaks have reached the desired degree of doneness, remove them from the pan and rest them on a wire rack (so they don’t steam and continue cooking).
Step 3
Toss the watercress with the super-good extra-virgin olive oil, salt, pepper, and a squeeze of lemon juice. Taste for balance and seasoning.
Step 4
Pour the fat out of the pans and return one pan to the stove over medium heat. (You will need only one pan to make the sauce.) Add 1 tablespoon butter and the diced shallots. Sauté the shallots 2 minutes, scraping the pan constantly with a wooden spoon. When the shallots are just starting to caramelize and have picked up lots of crispy bits, pour the wine into the pan. Turn the heat up to high and cook about 4 minutes, scraping the bottom of the pan constantly with a wooden spoon, until the wine has reduced by two-thirds. Swirl in the remaining 5 tablespoons butter, and cook another minute, until the butter is incorporated. Turn off the heat, taste for seasoning, and add the chopped parsley.
Step 5
Place the watercress at one side of a platter with a few watercress leaves scattered over the rest of the platter. Lay the steaks on the platter, and spoon the hot sauce over them. Serve Grossi’s potatoes on the side.
Grossi’s Potatoes
Step 6
Preheat the oven to 400°F.
Step 7
Toss the potatoes with 2 tablespoons olive oil, the garlic, thyme sprigs, bay leaf, and 2 teaspoons salt. Place in a roasting pan, cover with aluminum foil, and roast about 50 minutes, until tender when pierced.
Step 8
Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until light golden brown.
Step 9
When the potatoes have cooled, peel them and cut them in half lengthwise. Place each half, cut side down, on a cutting board, and cut crosswise into five wedges.
Step 10
Heat a large sauté pan over high heat for 2 minutes. Pour in 2 tablespoons olive oil, swirl the pan, and wait 1 minute. Place the potato wedges carefully in the pan, cut side down. (It’s okay if they won’t all fit; you can add the stragglers later.) Season with 1/2 teaspoon salt, the thyme leaves, and some pepper. Cook them about 8 minutes, until they are crispy on one side. Don’t try to move them or turn them if they are stuck to the pan; they will eventually release themselves if you’re patient!
Step 11
Now turn the potatoes over, and add any remaining potatoes to the pan with a tablespoon olive oil and 1/2 teaspoon salt. Cook another 8 minutes, scraping and tossing vigorously with a metal spatula (they don’t need to lie perfectly flat this time). Add the butter, and when it foams, sprinkle the breadcrumbs into the pan. Sauté, stirring continuously, 2 to 3 minutes, until the potatoes are deep golden brown and completely coated in the crumbs. You want to cook the potatoes and crumbs together as long as possible without letting the crumbs burn. Toss in the parsley, and taste for seasoning
Note
Step 12
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 the first steaks rest on a wire rack set on a baking sheet while the other steaks finish cooking. You can reheat them by putting the entire baking sheet (leaving the meat on the rack) in a 425°F oven.
