Careme

Instructions

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

1. 1.

   Pat the ribeye dry, season generously with salt and black pepper, and let it sit at room temperature while you prep the vegetables; slice the Walla Walla onion and bell pepper, chop the tomato, mince the garlic, chop the parsley, and cut the potatoes into even pieces.

2. 2.

   Put the potatoes in a saucepan, cover with cold salted water, bring to a boil, and cook until just tender, 10 to 12 minutes; drain well and let them steam-dry for a few minutes.

3. 3.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the potatoes cut-side down, and cook 6 to 8 minutes until browned and crisp in spots; season with salt, pepper, and half the smoked paprika, then transfer to a plate and keep warm.

4. 4.

   In the same skillet, reduce heat to medium and add the onion and bell pepper; cook 5 to 6 minutes until softened, then stir in the garlic, remaining smoked paprika, and optional red pepper flakes for 30 seconds.

5. 5.

   Add the chopped tomato and a pinch of salt, cook 5 to 7 minutes until saucy but still bright, then stir in the red wine vinegar and half the parsley; scrape the piperade into a bowl and wipe the skillet mostly clean.

6. 6.

   Heat the skillet over medium-high until very hot, add the remaining 1 tablespoon olive oil, and sear the ribeye 3 to 4 minutes per side for medium-rare, or until it reaches 130°F in the thickest part; cook a minute or two longer if you prefer medium.

7. 7.

   Transfer the steak to a cutting board and rest 5 minutes, then slice against the grain and spoon any resting juices into the tomato-pepper piperade.

8. 8.

   Plate the crispy potatoes and sliced ribeye with the warm tomato piperade spooned alongside or over the steak, then finish with the remaining parsley.

Want more detail? See the temperature guide.