Steak and Potatoes

We purchased a dry-aged Rib Eye bone-in from McCall’s Meat and Fish. It was a beautiful cut of meat.

We love the steak at Mozza Osteria. The recipe for Dry-Rubbed Rib Eye can be found In our blog of March 20, 2010. Click the date to get the recipe. The Dry Rub that we use is made from Porcinis that are hand mashed in a mortar and pestle. It is quite laborious but will build up your arms. Luckily we found that Spice Station of Silverlake has dried porcinis and will grind them for us!

This is a FABULOUS Dry Rub. Try it you will not go back to just grilling a steak, I guarantee it!

We served the steak with a great potato recipe for Oven-Roasted Potatoes from The Splendid Table by Lynne Rossetto Kasper. The potatoes are easy to make and because they bake in a cast iron pan they get very crispy. Yum! Here are two great recipes!


Oven-Roasted Potatoes Patate al Forno
From The Splendid Table by Lynne Rossetto Kasper

Italy relishes the roasted potato, but few recipes achieve quite this degree of crispness and flavor. The key to success here is roasting the potato it at high heat, covered with a light film of olive oil. Although the process requires attention, it can be done ahead; the potatoes reheat well just before serving.
[Serves 6 to 8]

4 pounds medium-size red-skinned potatoes
6 to 7 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
6 fresh sage leaves and/or 3-inch sprig of fresh rosemary
2 ounces pancetta, chopped (optional)

Method

Working Ahead: The potatoes can be roasted early in the day. Leave them uncovered at room temperature; do not refrigerate. Reheat in a 400°F oven about 15 minutes. Finished potatoes can be held in a 200"F oven 20 minutes before serving.

Precooking the Potatoes: Preheat the oven to 425 °F. While the oven is heating, scrub the potatoes. Place them in a 6-quart pot, cover with cold water, and bring to a strong boil. Cook 8 minutes, or until barely tender. Drain them in a colander, and rinse with cold water to cool them down. Then quarter the potatoes but do not peel them.

Roasting the Potatoes: Use a thick metal roasting pan or a shallow enameled cast-iron baking dish large enough to hold the potatoes in almost a single layer. Spread the potatoes in the pan, and sprinkle them with 5 tablespoons of the olive oil and some salt and pepper. Turn the pieces with two wooden spatulas to coat with the oil. Slip the pan into the oven and roast the potatoes, turning them often but
gently, 40 minutes, or until they begin to color. Sprinkle in the rest of the olive oil, the herbs, and the pancetta if desired. Turn the potatoes frequently as you roast them another 30 to 40 minutes, or until they are very crisp and cooked to a deep golden brown.

Serving: Keep the potatoes warm in a low oven before serving, but do not hold them more than 20 minutes. If you are making them ahead, remove them from the oven and cool, uncovered, to room temperature.