Preheat oven to 200° F
1 Room temperature steak per person, about ½inch thick
Kosher or sea salt (large flakes)
Freshly ground pepper
1 potato per person
½ medium onion per person
2 tablespoons butter per person
¼ cup chicken broth or water per person
Directions for potatoes:
Peel potato if desired.
Thinly slice potato into rounds.
Place an appropriately sized sauce pan filled ½ way with water on the stove and bring the water to a boil.
Boil until fork tender.
Drain, place in a bowl and chill for at least one hour or until ready to cook steak.
When ready to cook steak, heat a frying pan large enough for the potato slices to lie flat in the bottom.
Melt 1 tablespoon of butter per potato.
Cook’s Note: Keep in mind the number of slices that will fit in the pan and their relationship to a whole potato. Adjust butter as necessary.
When butter bubbles, add potato slices.
Allow to brown to the degree desired on that side.
Turn all slices individually with spatula. Some will break. That is fine.
When the slices have browned on the second side, place in a casserole dish.
Scrape any browning crisps over the top of the potatoes.
Keep potatoes warm in the oven and repeat cooking process until all the slices have been browned.
Directions for onions:
Thinly slice rounds of onion rings.
Heat an appropriately sized frying pan.
Melt 1/2 tablespoon of butter per person in the frying pan.
When butter bubbles, add onions.
Lightly salt onions.
Turn onions for 3 minutes.
Add chicken broth.
Allow onions to simmer until broth is evaporated and onions are soft.
Keep warm in oven.
Directions for steak:
Liberally cover both sides of the steak with salt and freshly ground pepper.
Cover and allow steak to remain on counter for at least 20 minutes.
Heat a cast iron skillet or heavy bottomed frying pan.
Add neutral oil to cover the bottom of the pan.
When the neutral oil starts to smoke, carefully add steak.
Cook’s Note: The steak will sizzle and oil will sputter. Be careful not to get splattered.
Allow the steak to fry on this side for 2-3 minutes.
Cook’s Note: This timing will result in a medium rare steak. Adjust your time to reach the desired level of doneness.
Turn steak on edge with tongs. Do not use a fork. Fry each edge for 1 minute to brown.
Fry remaining flat side of the steak for 1 ½ minutes.
Remove to platter.
Melt 1 ½ teaspoon of butter over the top of the steak and allow to rest 3-5 minutes.
Place steak on plate. Place a serving of onion next to or on top of steak. If there is room, place a serving of potatoes on the plate. If not, serve on a separate plate.