Crushed potato skillet and porterhouse steaks.
I let them come to room temperature.
I rubbed them with crushed cracked or halved garlic.
I leave Rosemary on them and I put coarse pepper
all over them, and then we salt them
right before they go on the grill.
We're going to take baby potatoes,
you don't have to peel them,
you just throw them in a pot, cover them,
oh by a couple inches with cold water.
When they come to a full boil, I add salt to the water.
Let them drain.
And I'm also gonna put them back into the hot pot.
Now you can see inside the basket here, down here,
there's crushed garlic that I cooked with the baby potatoes.
I'm gonna take that little bit of onion
and let that get in there and start softening up
in the butter and olive oil mixture.
And throw the Rosemary in with that onion
to infuse the fats in the pan.
Then I'm gonna take one egg,
pop it into a dish, and then I'm gonna whisk in
about a half a cup of heavy cream.
Then I'm going to add about a half a cup, about one ounce,
of grated parmigiano reggiano, boop, little nutmeg,
and then we're going to take our potatoes,
carefully slide them in there.
And then you just kind of work them into the pan
and crush them.
Add all of our custard and mix it all up.
And then we're going to distribute that
into an even layer and top that with another ounce
or about another half a cup of parmigiano reggiano.
Little bit more cheese.
Just to coat the top.
I have the oven rack right dead center,
'cause you don't want the top to brown too quick.
You want this to kind of hang out in there
about 15 minutes or so.
So two good handfuls of flat leaf parsley tops
and one handful of celery tops.
These are the leafy tops to celery.
We're gonna add two cloves of garlic,
a half a cup of buttery green olives.
These are Castelvetrano.
You can also use (indistinct).
And we're gonna squish in the juice of a lemon.
We're gonna add some drained capers,
about three tablespoons or so.
Okay, a little bit of anchovy.
Now we're going to add some good
fruity strong flavored olive oil
just to help it come together.
The walnuts, I toasted up about a cup,
I'm gonna put about half in our sauce.
Oh, I forgot pepper.
Your choice of red or black.
Perfect.
You sear one side for two minutes
on the highest heat possible,
then you flip them over, you sear the other side,
then you flip them back over
and then totally choke off the heat.
Slap the lid down, so now all the flames are gone,
but the residual heat's still in there
for another two minutes.
So that's six minutes as they say.
That's six minutes total.
Inside they brown seven minutes
on the first side, about five minutes on the second side
to get a good crust, then throw it in the oven
for about five minutes again for medium rare.
And then I let them rest before I slice them.
We carved the filet off.
Then the strip, then I sliced them, right.
Now we're going to take the charred lemon
that he did for us,
and we're going to put that all over the meat
and then a drizzle of really good olive oil,
mild and flaky sea salt, sprinkle that over the top.
And we have our giant crushed potato cake,
we're also gonna hit it with some grassy parsley.
Parsley for everybody.
It's a party, woo.
Now the potatoes have rest and I cut it like a wedding cake
in half first and then into strips.
And then we top that with a little of our Walnut sauce.