Rib eye steaks with potatoes and cheesy asparagus

Lacquered Rib Eye  2–4 servings

¼ cup sherry vinegar or red wine vinegar

2 Tbsp. soy sauce

1Tbsp. fish sauce

2 tsp. sugar

1 garlic clove, crushed

Vegetable oil (for grill)

2–2½-lb. bone-in rib eye (about 2" thick), preferably prime or as well-marbled as you can find

Kosher salt

Extra-virgin olive oil (for drizzling)

Flaky sea salt

Lemon wedges (for serving)

Preparation

Step 1

Bring vinegar, soy sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium-high heat. Reduce heat and gently simmer until reduced by about half (it will still be fairly loose and won’t yet coat a spoon), 6–8 minutes. Set sauce aside.

Step 2

Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Season steak generously with kosher salt. Grill over direct heat, turning every minute, until deeply browned on all sides (including standing it on its side with tongs to render fat cap), 6–8 minutes.

Step 3

Move steak over indirect heat and grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 100°, 10–12 minutes. Start basting steak. Continue to grill, turning and basting with a light coating of sauce and moving closer to or farther away from heat as needed to create a deep crust on steak without scorching, until very dark brown and thermometer registers 120° for medium-rare (internal temperature should climb to about 130° as steak rests), about 10 minutes. Transfer steak to a wire rack set inside a rimmed baking sheet and let rest 15–30 minutes.

Step 4

Transfer steak to a cutting board and slice into thick strips. Arrange on a platter; drizzle with olive oil and sprinkle with sea salt. Serve with lemon wedges.

Cracked Potatoes

Recipe courtesy Amy Finley

12 small-medium Yukon potatoes 

1/2 cup olive oil 

2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves 

Coarse salt and freshly cracked black pepper 

1 clove garlic, sliced

Special Equipment: a rolling pin or heavy pan

Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.

Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.

Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.

Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

Cheesy Baked Asparagus 

INGREDIENTs

6 servings  time  35min.

2 lb. asparagus, stalks trimmed

3/4 c. heavy cream

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

1 c. freshly grated Parmesan

    1 c. shredded mozzarella

    Red pepper flakes, for garnish (optional)

DIRECTIONS

• Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
• Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, and serve.