Beef Steak with Toasted Corn Butter, Seared Leeks, and Rustic Parsley Mashed Potatoes

Instructions

1. 1

   Take the steaks out of the refrigerator 20 minutes before cooking. Season both sides with 5 g (1 tsp) salt and all of the black pepper.

2. 2

   Place the potatoes in a pot with enough cold water to cover them by 2.5 cm (1 inch). Add 2 g (1/2 tsp) salt and bring to a boil. Cook over medium heat for 15 to 18 minutes, until very tender.

3. 3

   Meanwhile, heat a small skillet over medium-high heat. Add the corn kernels and toast for 3 to 4 minutes, stirring, until lightly charred in spots. Transfer the corn to a bowl and mix with 55 g (4 tbsp) butter, the grated garlic, sweet paprika, and 15 ml (1 tbsp) lemon juice. Set the toasted corn butter aside.

4. 4

   Pat the leeks very dry. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Place the leeks cut side down and cook for 4 to 5 minutes until golden. Turn them over, add 60 ml (1/4 cup) beef stock, cover, and cook 5 more minutes until tender. Uncover, let the liquid evaporate, and keep the leeks warm.

5. 5

   Drain the potatoes and return them to the hot pot for 1 minute to dry slightly. Add 30 g (2 tbsp) butter, the warm milk, chopped parsley, the 2 chopped garlic cloves, and 1 g (1/4 tsp) salt. Mash until rustic in texture. Cover to keep warm.

6. 6

   Preheat the oven to 200°F (95°C) to keep the meat warm after searing if needed.

7. 7

   In the same large skillet or in a cast-iron pan, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat until shimmering. Add the steaks and sear for 3 to 4 minutes per side for medium-rare to medium, or until the internal temperature reaches 130°F to 135°F (54°C to 57°C). For a more done steak, cook 1 to 2 extra minutes per side.

8. 8

   Transfer the steaks to a plate or the preheated 200°F (95°C) oven and let them rest for 7 minutes. While they rest, add the remaining 60 ml (1/4 cup) beef stock to the skillet, scrape up the browned bits, and cook for 1 to 2 minutes to capture the juices.

9. 9

   Serve a portion of rustic parsley mashed potatoes on each plate. Arrange the seared leeks and sliced steak alongside or on top. Finish each steak with a generous spoonful of toasted corn butter so it melts from the heat. Spoon some skillet juices over everything and serve immediately.