Seared Ribeye Steak with Smashed Potatoes
Boil the potatoes with their skins on until tender, then place them on a baking tray and gently smash. Drizzle with olive oil, sprinkle with salt, and roast at 210°C for 20–25 minutes until golden and crispy.
While the potatoes are roasting, pat the steak dry and season well with salt and freshly cracked black pepper. Heat a little oil in a cast-iron pan and sear the steak for 2–2½ minutes on each side until nicely browned. Turn down the heat, add butter, crushed garlic, rosemary, and thyme, then spoon the melted butter over the steak until cooked to medium-rare. Let it rest for 8–10 minutes before slicing.
Serve with the crispy smashed potatoes, spoon Angry Rooster Truffle Chili Crunch over both, and finish with a sprinkle of flaky sea salt.
