Pepper Crusted Strip Steak, Twice-Baked Potatoes & Braised Leeks

Recipe Photo: 
Recipe Author: 
Charlie Palmer
Recipe Serves: 
2

For the leeks

  • 4 large leeks
  • 1 clove garlic, peeled and smashed
  • 1 Tbsp butter
  • 4 sprigs fresh thyme
  • 1 tsp whole black peppercorns

For the potatoes

  • Kosher salt
  • 2 Idaho potatoes, scrubbed clean
  • 3 oz fresh goat cheese, at room temperature
  • 2 Tbsp sour cream
  • 1/2 cup scallion greens, thinly sliced on the diagonal

For the steaks

  • 2 strip steaks
  • 1 cup black peppercorns, coarsely ground with a mortar and pestle
  • 3 Tbsp vegetable oil
  • 2 Tbsp unsalted butter
  • 4 sprigs fresh thyme
  • 3 garlic cloves, smashed Sea salt
Recipe Instructions: 

To Prepare the Leeks

Trim off and discard the tough green tops from the leeks. Now you’re going to split each leek lengthwise, leaving a small portion of the bottom intact to hold the leek together as it cooks: First, trim off the hair-like roots without cutting off the very end of the stem. With the sharp edge of the knife facing toward the leaves, pierce the leek about 1 1/2 inches from the root end and slice straight through to the ends of the leaves. Place the leeks in a good-sized basin of water and agitate gently to release any dirt trapped between the layers of leaves. Let stand a few minutes, then lift the leeks out of the basin and rinse under cold running water.

Place the leeks in a straight-sided sauté pan and add the butter, garlic, thyme, peppercorns, and salt to taste; cover the pan. Bring to a simmer over low heat and cook just until just fork-tender, about 15 minutes. Remove the pan from the heat and let the leeks cool in the cooking liquid. If preparing the dish ahead of time, store and reheat the leeks in the same liquid.

To Prepare the Potatoes

Make two beds of coarse salt in a shallow pan. Rub the potatoes lightly with oil and bake in a 350°F oven until fork tender, about 35 minutes. Let the potatoes cool until you can handle them. You’ll be using one entire potato for the filling and saving part of the other one for the shells. Peel one potato completely, then coarsely chop it and place in a bowl. Cut the other potato in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick. Add the scooped-out potato to the bowl with the chopped potato. Mash the still-warm potato with a fork, mashing in the cheese and sour cream; season with salt and freshly ground white pepper. Fold in the scallions. Spoon the potato mixture into the shells, leaving the surface a little rough so the peaks brown nicely during the second baking.

To Cook the Steaks

For nice rare steaks, the meat should go straight from the refrigerator to the pan. Heat a heavy sauté pan over high heat. Meanwhile, press one side of each steak into the cracked peppercorns. Pour just enough oil into the pan to cover the bottom and heat just until smoking. Immediately put in the steaks, pepper-side down. Sear over high heat for 2 minutes, then turn the heat down a touch and continue to cook for 3 minutes longer, or until a nice crust develops. Flip the steaks and sear the other side for 2 minutes. Add the butter, garlic, and thyme to the pan, and baste the steaks with the pan drippings. If you like your steaks cooked past medium-rare, this is when you should be transfer them to a 350°F oven to finish cooking.

Before slicing, let the steak rest on a warmed plate or, preferably, on a small rack in a warm place (like on the stovetop).

To Serve

While the steaks rest before carving, broil the potatoes 6 to 8 inches from the heat. Reheat the leeks in their liquid. Place the potatoes and leeks on warmed plates. Slice the steak and arrange the slices on the plates. Drizzle some pan juices over the meat, season with sea salt, and serve immediately.