Coriander and Peppercorn Rib Eye with Grilled Potatoes
Using a blend of peppercorns and coriander puts a twist on the classic steak preparation known as steak au poivre. To get the coarse texture you want in this recipe, seal both the peppercorns and whole coriander seeds in a plastic bag and crush them with a rolling pin, a meat mallet or the bottom of a heavy pan.
Ingredients:
For the steak:
- 2 bone-in rib eye steaks, each about 1 lb. (500 g) and 1 1/2 inches (4 cm) thick
- Kosher salt
- 2 Tbs. peppercorns, coarsely crushed
- 1 Tbs. whole coriander seeds, coarsely crushed
For the potatoes:
- 1 lb. (500 g) fingerling potatoes
- 2 Tbs. extra-virgin olive oil
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
Flaky sea salt for sprinkling- Fresh cilantro leaves for garnish
Directions:
Season the steaks with salt, then sprinkle the black pepper and coriander evenly on both sides, pressing them so they adhere. Let stand at room temperature for 30 minutes.
In a bowl, toss together the potatoes, olive oil and garlic. Season with salt and pepper.
Preheat an oven to 400°F (200°C).
Preheat a large grill pan over medium-high heat. Add the potatoes to the pan and cook, turning once, until nicely grill-marked, about 8 minutes total. Move the potatoes to one side of the grill pan and add the steaks to the other side. Cook the steaks, turning once, until browned on both sides, about 4 minutes total.
Transfer the grill pan to the oven and cook until an instant-read thermometer inserted into the center of a steak, away from the bone, registers 130°F (54°C) for medium-rare, 5 to 7 minutes, or until cooked to your desired doneness.
Remove the grill pan from the oven and transfer the steak to a carving board to rest. While the steaks rest, return the grill pan with the potatoes to the oven and continue cooking until the potatoes are tender and easily pierced with a paring knife, 10 to 12 minutes.
To serve, thinly slice the steak and divide among individual plates. Sprinkle with flaky salt and cilantro, and serve with the potatoes alongside. Serves 2 to 4.
Williams Sonoma Test Kitchen
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