Recipe

Step 1: To make the potatoes, put the potatoes in a large pot and add salted water to cover. Bring to a boil. Cook the potatoes until just barely tender, 20-25 minutes. Drain and cool. Slice the potatoes into 1/4″-thick matchsticks.

Step 2: Preheat the oven to 450°F.

Step 3: To crisp the potatoes, in a large skillet over medium heat, heat 1 tbsp of the butter with the oil. Add the potatoes to the hot skillet and cook, tossing occasionally, until golden brown all over, about 10 minutes. Toss the potatoes with the remaining 1 tbsp butter, the parsley, and the seasoning. Cover to keep warm, or transfer to a platter and tent with foil.

Step 4: Meanwhile, prepare the mushrooms and onions. In a skillet over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until softened and translucent, 3-5 minutes. Add the mushrooms and cook, stirring, until they are browned and tender, 7-8 minutes. Sprinkle with seasoning and parsley, if using, and cover to keep warm.

Step 5: To cook the steak, heat the oil in a cast-iron pan over high heat until very, very hot, at least 5 solid minutes. Sprinkle the steaks all over with the seasoning. Sear the steaks in the pan until well browned on all sides, about 2 minutes per side. Transfer the steaks to the oven and roast until desired doneness is reached, about 3 more minutes for rare (115°F on an instant-read thermometer) and 5 for medium-rare (120°F on an instant-read thermometer). Transfer to serving plates, tent with foil, and let rest for at least 3 minutes before serving with the potatoes, mushrooms, and onions.

Reprinted with permission from the Bromberg Bros. Blue Ribbon Cookbook (2010 Clarkson Potter) by Bruce Bromberg, Eric Bromberg and Melissa Clark.