Spice-Rubbed NY Strip, Fried Potatoes and Broccoli Rabe

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  • Level: Easy
  • Total: 2 hr (includes resting, cooling and standing times)
  • Active: 40 min
  • Yield: 2 to 4 servings
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Ingredients

NY Strip:

Two 2-inch-thick New York strip steaks

1 teaspoon sweet paprika 

1 teaspoon ground coriander 

Kosher salt and freshly ground black pepper

Canola oil, for the pan

1 stick (8 tablespoons) unsalted butter, cut into pieces 

3 sprigs fresh rosemary 

Crispy Potatoes:

1 1/2 pounds new potatoes (red or yellow)

Kosher salt and freshly ground black pepper

Canola oil, for frying

1/4 cup freshly grated Parmigiano-Reggiano cheese 

1/4 cup coarsely chopped fresh flat-leaf parsley leaves 

2 tablespoons finely chopped fresh oregano 

Pickled shallots or onions, for garnish

Broccoli Rabe with Garlic, Oil and Red Chile:

Kosher salt and freshly ground black pepper

2 bunches broccoli rabe, tough ends discarded 

Olive oil, for the pan and drizzling

1/8 to 1/2 teaspoon Calabrian chile flakes, depending on spice preference

5 cloves garlic, chopped to a paste 

Directions

  1. For the NY strip: Remove the steaks from the refrigerator 30 minutes before cooking.
  2. Preheat the oven to 450 degrees F.
  3. Mix together the paprika, coriander, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Season the steaks liberally with salt and pepper on both sides. Rub the spice rub on one side of the steaks and let sit 5 minutes.
  4. Heat a few tablespoons of canola oil in a medium cast-iron pan over high heat until smoking. Add the steaks spice rub-side down and cook, without touching, until a crust forms, about 4 minutes. Flip and cook until a crust forms on the bottom, about 4 minutes.
  5. Add the butter and rosemary to the pan. Transfer to the oven and cook, basting occasionally with the butter, until a thermometer inserted in the center registers 130 degrees F (for medium-rare), about 10 minutes. Transfer the steaks to a cutting board and let rest 5 minutes before slicing. Drizzle with some of the brown butter.
  6. For the crispy potatoes: Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain well and place on a baking sheet lined with paper towels to dry further.
  7. When the potatoes are cool enough to handle, cut into 1/2-inch dice. Place the potatoes on a large plate or baking sheet and gently smash them a bit; season well with salt and pepper. Line another large plate or baking sheet with paper towels.
  8. Heat 3 inches of canola oil in a large high-sided saute pan over medium heat until it registers 365 degrees F. Fry the potatoes in batches in an even layer in the pan until golden brown on all sides and cooked through, about 3 minutes.
  9. Remove the potatoes with a slotted spoon to the plate lined with paper towels and immediately season with the cheese and more salt and pepper. Repeat with remaining potatoes. Transfer to a platter and garnish with the parsley, oregano and pickled shallots or onions.
  10. For the broccoli rabe with garlic, oil and red chile: Bring a large pot of water to a boil; add 1 tablespoon of salt. Prepare an ice bath.
  11. Add the broccoli rabe to the boiling water and cook for 2 minutes. Remove with tongs and place directly into the ice bath. Let sit for 3 minutes, then drain well on paper towels. Reserve a cup of the cooking water.
  12. Heat a few tablespoons of olive oil in a large saute pan over medium heat. Add the chile flakes and garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, season with salt and pepper and cook, tossing constantly in the oil, until just warmed through and crisp-tender, about 2 minutes. Add a bit of the cooking water if needed. Transfer to a platter and drizzle with more oil, if desired.