Pan-Roasted Rib Eye Steak Marchand De Vins with Watercress and Grossis Potato

• 6 rib eye steaks, 10 ounces each, about 1 1/2 inches thick
• 2 to 3 tablespoons fleur de sel
• 1 to 2 tablespoons freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• 2 bunches watercress, cleaned, tough stems removed
• 2 tablespoons super-good extra-virgin olive oil
• 1/2 lemon, for juicing
• 1/2 cup finely diced shallots
• 1 cup red wine
• 2 tablespoons chopped flat-leaf parsley
• Grossis potatoes (recipe follows)
• Kosher salt and freshly ground black pepper
• 2 pounds Yukon Gold potatoes (about 4 medium-sized)
• 7 tablespoons extra-virgin olive oil
• 3 cloves garlic, unpeeled and smashed
• 4 thyme sprigs, plus 1 tablespoon thyme leaves
• 1 bay leaf
• 1 cup fresh breadcrumbs
• 4 tablespoons unsalted butter
• 2 tablespoons sliced flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Remove the steaks from the refrigerator 30 minutes before cooking to let them come to room temperature.
2. Season them on both sides with fleur de sel and cracked black pepper.
3. Heat two large cast-iron pans over high heat for 8 minutes.
4. Drizzle 2 tablespoons olive oil over the steaks, and place them in the hot pans.
5. Sear them 2 minutes, and then add a tablespoon of butter to each pan.
6. Cook another 2 minutes or so, until the steaks are well browned and caramelized.
7. Turn the steaks over, and cook them about 3 to 4 minutes more for medium-rare.
8. Baste the steaks often with the butter by carefully tipping the pan, scooping up the butter with a spoon, and pouring it over the tops of the steaks.
9. When the steaks have reached the desired degree of doneness, remove them from the pan and rest them on a wire rack (so they dont steam and continue cooking).
10. Toss the watercress with the super-good extra-virgin olive oil, salt, pepper, and a squeeze of lemon juice.
11. Taste for balance and seasoning.
12. Pour the fat out of the pans and return one pan to the stove over medium heat.
13. (You will need only one pan to make the sauce.)
14. Add 1 tablespoon butter and the diced shallots.
15. Saute the shallots 2 minutes, scraping the pan constantly with a wooden spoon.
16. When the shallots are just starting to caramelize and have picked up lots of crispy bits, pour the wine into the pan.
17. Turn the heat up to high and cook about 4 minutes, scraping the bottom of the pan constantly with a wooden spoon, until the wine has reduced by two-thirds.
18. Swirl in the remaining 5 tablespoons butter, and cook another minute, until the butter is incorporated.
19. Turn off the heat, taste for seasoning, and add the chopped parsley.
20. Place the watercress at one side of a platter with a few watercress leaves scattered over the rest of the platter.
21. Lay the steaks on the platter, and spoon the hot sauce over them.
22. Serve Grossis potatoes on the side.
23. Preheat the oven to 400F.
24. Toss the potatoes with 2 tablespoons olive oil, the garlic, thyme sprigs, bay leaf, and 2 teaspoons salt.
25. Place in a roasting pan, cover with aluminum foil, and roast about 50 minutes, until tender when pierced.
26. Toss the breadcrumbs with 2 tablespoons olive oil.
27. Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until light golden brown.
28. When the potatoes have cooled, peel them and cut them in half lengthwise.
29. Place each half, cut side down, on a cutting board, and cut crosswise into five wedges.
30. Heat a large saute pan over high heat for 2 minutes.
31. Pour in 2 tablespoons olive oil, swirl the pan, and wait 1 minute.
32. Place the potato wedges carefully in the pan, cut side down.
33. (Its okay if they wont all fit; you can add the stragglers later.)
34. Season with 1/2 teaspoon salt, the thyme leaves, and some pepper.
35. Cook them about 8 minutes, until they are crispy on one side.
36. Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves if youre patient!
37. Now turn the potatoes over, and add any remaining potatoes to the pan with a tablespoon olive oil and 1/2 teaspoon salt.
38. Cook another 8 minutes, scraping and tossing vigorously with a metal spatula (they dont need to lie perfectly flat this time).
39. Add the butter, and when it foams, sprinkle the breadcrumbs into the pan.
40. Saute, stirring continuously, 2 to 3 minutes, until the potatoes are deep golden brown and completely coated in the crumbs.
41. You want to cook the potatoes and crumbs together as long as possible without letting the crumbs burn.
42. Toss in the parsley, and taste for seasoning
43. You can roast the potatoes for Grossis potatoes ahead of time and saute them while you cook the steaks (or do them a little ahead and hold them in a warm oven).
44. If you dont have two cast-iron pans, cook the steaks in batches.
45. After theyre sauteed, let the first steaks rest on a wire rack set on a baking sheet while the other steaks finish cooking.
46. You can reheat them by putting the entire baking sheet (leaving the meat on the rack) in a 425F oven.

eye steaks, freshly cracked black pepper, extravirgin olive oil, butter, bunches, extravirgin olive oil, lemon, shallots, red wine, flatleaf, potatoes, kosher salt, potatoes, extravirgin olive oil, garlic, thyme, bay leaf, fresh breadcrumbs, unsalted butter, parsley, kosher salt

Taken from www.epicurious.com/recipes/food/views/pan-roasted-rib-eye-steak-marchand-de-vins-with-watercress-and-grossi-s-potato-391011 (may not work)