Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Pat the 12-ounce ribeye dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Let it stand while you prepare and roast the vegetables, about 25 minutes.

2. 2.

   Cut 12 ounces yellow potatoes into 3/4-inch pieces. Toss on one half of a large rimmed baking sheet with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Spread out and roast for 10 minutes.

3. 3.

   Trim and halve 12 ounces Brussels sprouts. Toss with 2 teaspoons olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. After the potatoes have roasted for 10 minutes, turn them and arrange the sprouts cut-side down on the other half of the sheet. Roast everything for another 20–25 minutes, until the potatoes are tender and golden and the sprouts have browned edges.

4. 4.

   While the vegetables roast, finely mince 2 garlic cloves and strip and measure 1 teaspoon thyme leaves. Set them beside the stove with 2 tablespoons unsalted butter, cut into small cubes.

5. 5.

   When the vegetables have about 12 minutes left, heat a heavy skillet over medium-high heat. Add 1 teaspoon olive oil, then sear the seasoned steak for 3–4 minutes per side. Briefly sear the fatty edge, then continue cooking as needed until the center reaches a pull temperature of 130°F for medium-rare. Transfer to a cutting board and rest for 7 minutes.

6. 6.

   Lower the skillet heat to medium-low and pour off excess fat, leaving a thin coating. Add the prepared garlic and thyme and stir for 30 seconds. Add 1/4 cup water and scrape up the browned bits; simmer for 1–2 minutes until reduced by about half. Remove from the heat and whisk in 2 teaspoons Dijon mustard, 1 teaspoon red wine vinegar, the cubed butter, and 1/4 teaspoon black pepper until glossy.

7. 7.

   Slice the rested steak across the grain. Divide the roasted potatoes and Brussels sprouts between two warmed plates, arrange the steak alongside, and spoon the mustard-thyme pan butter over the meat.

Want more detail? See the temperature guide.