Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 450°F with a large rimmed baking sheet inside. Scrub 1 lb potato medley and cut into evenly sized 3/4-inch pieces. Toss with 1 tablespoon neutral cooking oil and 1 teaspoon Morton kosher salt flakes; set aside.

2. 2.

   Pat 1 lb ribeye dry, trim away any tough connective tissue, and cut across the grain into 1/2-inch-thick strips. Season evenly with 1 teaspoon Morton kosher salt flakes and 1/4 teaspoon ground black pepper. Set aside while completing the prep and starting the potatoes.

3. 3.

   Quarter 8 oz crimini mushrooms, cut 8 oz red onion into 1/2-inch wedges, and mince 2 garlic cloves. Chop enough cilantro to measure 2 tablespoons and set it aside for serving.

4. 4.

   Mix the sauce in a small bowl:

   • 1 tablespoon aji amarillo paste
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon red wine vinegar
   • 1/4 teaspoon ground black pepper
   • 2 tablespoons water

   Stir until smooth.

5. 5.

   Carefully spread the prepared potatoes on the hot baking sheet, placing cut sides down. Roast for 30–35 minutes, turning after 20 minutes, until deeply golden and tender. Begin cooking the vegetables after the potatoes have roasted for about 10 minutes so everything finishes together.

6. 6.

   Heat a large heavy skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the mushrooms. Cook for 5–6 minutes, stirring occasionally, until browned. Add the onion wedges and 1/2 teaspoon Morton kosher salt flakes; cook for 3–4 minutes, keeping the onions slightly crisp. Stir in the minced garlic for 30 seconds, then transfer the vegetables to a bowl.

7. 7.

   Increase the heat to high and add 1 tablespoon neutral cooking oil. Sear the seasoned ribeye in two batches, spreading each batch in a single layer. Cook for about 2–3 minutes per batch, turning once, until browned with a center temperature of 130°F. Transfer to a plate and rest for 3 minutes.

8. 8.

   Reduce the heat to medium and pour the sauce into the skillet. Scrape up the browned bits and simmer for 1 minute. Turn off the heat and swirl in 2 tablespoons unsalted butter until glossy. Return the vegetables, rested ribeye, and collected juices to the skillet, tossing briefly to coat without further simmering.

9. 9.

   Divide the roasted potatoes between two warm plates. Spoon the ribeye, mushrooms, onions, and glossy sauce beside and partly over them, leaving some potatoes uncovered to preserve their crisp edges. Finish with the chopped cilantro.

Want more detail? See the temperature guide.