Serves: 2
Prep time: 15 minutes
Total time: 45 minutes, plus overnight marination
INGREDIENTS
¼ cup|60 ml sake
1 tablespoon red miso
4 tablespoons|60 ml olive oil, plus more to taste
1 tablespoon Dijon mustard
1 (1-inch) thick bone-in ribeye
kosher salt and freshly ground black pepper, to taste
1 pound|450 grams baby new potatoes
olive oil, to taste
kosher salt and freshly ground black pepper, to taste
4 tablespoons|56 grams ramp butter (or compound butter of your choice!)
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DIRECTIONS
- Heat the sake in a small saucepan until bubbles form around the edges. Remove from the heat and whisk in the miso until dissolved. Mix in 2 tablespoons of the oil and the mustard and cool completely. Place the steak in a resealable bag with the marinade and refrigerate overnight.
- The next day, take the steak out at room temperature for at least 1 hour before cooking, wiping off any excess marinade.
- Heat the oven to 400°F. On a piece of aluminum foil, toss the potatoes with some olive oil, salt, and pepper. Wrap the potatoes in the foil and bake until tender, about 35 minutes. Take them out of the foil and lightly smash them. Set aside until ready to use.
- Heat the remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Season the steak generously with salt and cook, flipping once, until cooked to desired temperature. Transfer to a cutting board to rest for at least 10 minutes before carving.
- Meanwhile, working in batches, cook the potatoes, flipping once, until golden all over, about 5 minutes. Throw in the butter and toss to coat, then season with salt. Serve with the steak.
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