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1
Remove the steaks from the refrigerator 30 minutes before cooking to let them come to room temperature.
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2
Season them on both sides with fleur de sel and cracked black pepper.
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3
Heat two large cast-iron pans over high heat for 8 minutes.
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4
Drizzle 2 tablespoons olive oil over the steaks, and place them in the hot pans.
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5
Sear them 2 minutes, and then add a tablespoon of butter to each pan.
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6
Cook another 2 minutes or so, until the steaks are well browned and caramelized.
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7
Turn the steaks over, and cook them about 3 to 4 minutes more for medium-rare.
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8
Baste the steaks often with the butter by carefully tipping the pan, scooping up the butter with a spoon, and pouring it over the tops of the steaks.
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9
When the steaks have reached the desired degree of doneness, remove them from the pan and rest them on a wire rack (so they dont steam and continue cooking).
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10
Toss the watercress with the super-good extra-virgin olive oil, salt, pepper, and a squeeze of lemon juice.
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11
Taste for balance and seasoning.
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12
Pour the fat out of the pans and return one pan to the stove over medium heat.
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13
(You will need only one pan to make the sauce.)
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14
Add 1 tablespoon butter and the diced shallots.
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15
Saute the shallots 2 minutes, scraping the pan constantly with a wooden spoon.
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16
When the shallots are just starting to caramelize and have picked up lots of crispy bits, pour the wine into the pan.
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17
Turn the heat up to high and cook about 4 minutes, scraping the bottom of the pan constantly with a wooden spoon, until the wine has reduced by two-thirds.
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18
Swirl in the remaining 5 tablespoons butter, and cook another minute, until the butter is incorporated.
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19
Turn off the heat, taste for seasoning, and add the chopped parsley.
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20
Place the watercress at one side of a platter with a few watercress leaves scattered over the rest of the platter.
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21
Lay the steaks on the platter, and spoon the hot sauce over them.
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22
Serve Grossis potatoes on the side.
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23
Preheat the oven to 400F.
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24
Toss the potatoes with 2 tablespoons olive oil, the garlic, thyme sprigs, bay leaf, and 2 teaspoons salt.
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25
Place in a roasting pan, cover with aluminum foil, and roast about 50 minutes, until tender when pierced.
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26
Toss the breadcrumbs with 2 tablespoons olive oil.
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27
Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until light golden brown.
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28
When the potatoes have cooled, peel them and cut them in half lengthwise.
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29
Place each half, cut side down, on a cutting board, and cut crosswise into five wedges.
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30
Heat a large saute pan over high heat for 2 minutes.
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31
Pour in 2 tablespoons olive oil, swirl the pan, and wait 1 minute.
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32
Place the potato wedges carefully in the pan, cut side down.
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33
(Its okay if they wont all fit; you can add the stragglers later.)
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34
Season with 1/2 teaspoon salt, the thyme leaves, and some pepper.
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35
Cook them about 8 minutes, until they are crispy on one side.
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36
Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves if youre patient!
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37
Now turn the potatoes over, and add any remaining potatoes to the pan with a tablespoon olive oil and 1/2 teaspoon salt.
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38
Cook another 8 minutes, scraping and tossing vigorously with a metal spatula (they dont need to lie perfectly flat this time).
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39
Add the butter, and when it foams, sprinkle the breadcrumbs into the pan.
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40
Saute, stirring continuously, 2 to 3 minutes, until the potatoes are deep golden brown and completely coated in the crumbs.
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41
You want to cook the potatoes and crumbs together as long as possible without letting the crumbs burn.
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42
Toss in the parsley, and taste for seasoning
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43
You can roast the potatoes for Grossis potatoes ahead of time and saute them while you cook the steaks (or do them a little ahead and hold them in a warm oven).
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44
If you dont have two cast-iron pans, cook the steaks in batches.
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45
After theyre sauteed, let the first steaks rest on a wire rack set on a baking sheet while the other steaks finish cooking.
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46
You can reheat them by putting the entire baking sheet (leaving the meat on the rack) in a 425F oven.
