a recipe by Jonell Galloway
Recipe: prime rib steak, smashed russet potatoes and wild garlic leaves
1 prime rib steak with bone, large enough for two people (about 600 grams / 1 1/3 lbs) (in French, “côte de boeuf”)
Put potatoes and veal stock into a saucepan. Ideally, I would use a Durotherm for this, because it maintains the vitamins, cooks the potatoes more quickly and gives a more concentrated flavor. If you don’t have a Durotherm, you may have to add water. Salt and pepper to taste. (Some broths are saltier than others, so take this into account.)
Bring to a boil over high heat, then immediately turn down to medium heat. Cook until firm, but soft enough to eat.
Coarsely chop wild garlic leaves. Set aside.
When potatoes are almost cooked, brush a cast iron skillet or Swiss Diamond stovetop grill or frying pan with olive oil. Heat on high until oil starts to smoke.
Add prime rib steak. Salt and pepper, and cover with a heavy lid that is smaller than the pan. The purpose of this is to quickly seize the outside of the steak, while maintaining enough heat to cook the inside too. Cooking time depends on the size of the steak and the type of cookware you use, and, of course, how you like your meat cooked.
I like mine extra-rare, so with a European cut prime rib steak, it takes about 4 or 5 minutes on each side. If you like your steaks medium or well done, you can sear them in the frying pan for 2 or 3 minutes on each side, then put the frying pan into the oven. Big Oven gives detailed instructions for various cooking times and temperatures.
While steak is cooking, smash potatoes (skins, broth and all) with a potato masher, until smooth, but not liquidy. Add yogurt. Mix well over low heat. Once yogurt is mixed in, immediately switch off heat (low-fat yogurt tends to separate).
Arrange steak on individual plates. Put smashed potatoes on side. Garnish potatoes with chopped garlic leaves. Serve immediately.