Bistec con mantequilla de ajo y romero con puré de papas crujiente

📝 Ingredients:

For the Steak:

• 2 ribeye or strip steaks (about 1-inch thick)
• Salt & freshly cracked pepper
• 2 cucharadas de aceite de oliva
• 3 tbsp unsalted butter
• 3 cloves garlic (crushed)
• 2 sprigs fresh rosemary

For the Smashed Potatoes:

• 1 lb baby potatoes
• 2 cucharadas de aceite de oliva
• ½ tsp garlic powder
• Salt & pepper
• 1 tbsp chopped parsley (for garnish)

🔥 Instructions:

🥔 Step 1: Make the Crispy Smashed Potatoes

1. Preheat oven to 425°F (220°C).
2. Boil baby potatoes in salted water for 15 minutes or until fork-tender. Drain.
3. Place them on a parchment-lined tray and gently “smash” each one with the bottom of a glass.
4. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper.
5. Roast for 20–25 minutes until crispy and golden.

🥩 Step 2: Cook the Steak

1. Pat steaks dry and season both sides generously with salt and pepper.
2. Heat olive oil in a cast iron pan over high heat until just smoking.
3. Sear the steak for 3–4 minutes on each side for medium-rare.
4. During the final minute, reduce heat to medium-low and add butter, garlic, and rosemary.
5. Tilt the pan and spoon butter over the steak repeatedly to baste it.
6. Rest steak 5 minutes before slicing.

🍽️ Step 3: Plate & Serve

1. Arrange crispy smashed potatoes beside sliced steak.
2. Spoon extra rosemary butter on top.
3. Garnish with parsley and serve hot.