Rib-Eye Steak and Crispy Smashed Potatoes for Two

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

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This impressive rib-eye steak and crispy smashed potatoes recipe is the ultimate high-protein dinner for two. By rendering the beef fat directly in the frying pan, you create a rich base to sear the meat and finish the potatoes, ensuring every bite is packed with savoury depth. The dish is beautifully balanced by a vibrant green sauce made with fresh parsley, basil, and a hint of orange zest, which cuts through the richness of the steak.

Ideal for a weekend treat or a special date night, this meal feels like a gastropub classic made in the comfort of your own kitchen. Using thick-cut rib-eye ensures a juicy finish, while steaming the potatoes before frying creates the perfect contrast between a fluffy centre and a shatteringly crisp exterior. Serve it simply on a large sharing platter for a relaxed yet sophisticated dining experience.

Ingredients for Rib-Eye Steak and Crispy Smashed Potatoes for Two

1 (1 3/4"-thick) bone-in rib eye (about 675g .)
1 1/2 teaspoons kosher salt, divided, plus more
1/2 चम्मच ताज़ी पिसी हुई काली मिर्च
450g baby Yukon Gold potatoes
1/2 shallot, finely chopped
20ml sherry vinegar
120 मिलीलीटर अतिरिक्त कुंवारी जैतून का तेल
1/4 cup finely chopped parsley (from about 1/2 bunch)
1/4 cup finely chopped basil (from about 1/2 bunch)
1 teaspoon finely grated orange zest
1/2 teaspoons smoked Spanish paprika

How to make Rib-Eye Steak and Crispy Smashed Potatoes for Two

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

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).

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 teaspoons salt; set sauce aside until ready to serve.

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 49°C for medium-rare, 12–15 minutes. Transfer to a cutting board and let rest 10 minutes.

Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 teaspoons salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.