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1
Cut each steak in half to make 4 steaks. Pat steaks very dry with paper towels and season with kosher salt and pepper. Place on a rack on a baking sheet and cook in a 275 degree oven for 20-25 minutes until internal temp reaches 90-95 degrees.
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2
Heat 1T vegetable oil in a large skillet over med-high heat until it just starts to smoke. Add steaks to pan; press them down gently with hand. Cook first side one and a half to two minutes, lifting each steak and tipping pan to let oil run under steak about halfway through. Flip steaks and cook for two to two and a half minutes on second side. Remove steaks to a clean rack over baking sheet. Lower heat to medium. Using tongs, stack up two steaks and hold them on their sides in skillet to sear the sides, about 20-30 seconds a side, all the way around the edges.
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3
Let steaks rest on rack for about 10 minutes, tented with foil.
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4
Turn heat to med-low. Deglaze pan and make sauce, if desired.
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5
Make potato galette:
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6
Use a mandolin on potatoes to get uniform 1/8-inch thick slices. Put slices in a large bowl of water. Swish around to remove starch. Drain potatoes and dump onto a kitchen towel. Dry well. In a large bowl, whisk together salt, pepper, 4T of the butter, rosemary (if using), and corn starch. Add potatoes to bowl and toss with hands to coat evenly.
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7
Add remaining tablespoon of melted butter to a 10-inch nonstick unheated skillet, swirl to coat. Layer potatoes, starting in the center and spiraling out for the initial layer, then dump in the rest and distribute evenly. Put over med-high; cook 5 mins until sizzling. Top with a piece of foil (coated w/cooking spray), then a cake pan weighted w/pie weights. Put in 450 degree over on bottom rack for 20 mins; then remove cake pan/foil and bake 20 more mins. Return to stovetop on medium; shake pan until galette loosens; up to 2 mins. Flip out onto cutting board and slice.
