Seared Beef Steaks with Dill Pickle Butter, Crispy Potato-Barley Hash, and Spiced Buttermilk Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a sheet pan with parchment paper or lightly grease it with a little of the vegetable oil.

2. 2

   In a bowl, toss the carrots with the buttermilk, honey, 1 tablespoon vegetable oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Spread them on the sheet pan and roast at 220°C / 425°F for 25 to 30 minutes, turning halfway through, until tender with browned edges.

3. 3

   While the carrots roast, make the pickle butter: in a bowl, mix 4 tablespoons unsalted butter with the dill pickles, fresh dill, half of the chives, and the pickle brine. Set aside.

4. 4

   Place the Yukon Gold potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 6 to 8 minutes until just barely tender. Drain very well and let them steam dry for 2 minutes.

5. 5

   Season the beef steaks on both sides with 1 teaspoon kosher salt, the remaining black pepper, and the remaining garlic powder.

6. 6

   Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the beef steaks for 3 to 4 minutes per side, or until your desired doneness. In the last minute add 1 tablespoon unsalted butter and baste the meat with the melted butter. For medium, aim for an internal temperature of about 57°C / 135°F. Transfer the steaks to a plate and let them rest for 8 minutes.

7. 7

   In another large skillet, or the same emptied one, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter over medium heat. Add the yellow onion and cook for 4 minutes until softened. Stir in the cooked potatoes, cooked pearl barley, 1/2 teaspoon kosher salt, the remaining 1/2 teaspoon smoked paprika, and the red pepper flakes if using.

8. 8

   Cook the hash with minimal stirring for 8 to 10 minutes, turning only occasionally, until the potatoes and barley are crisp and golden. Turn off the heat and mix in the remaining chives.

9. 9

   Serve each beef steak with a generous spoonful of dill pickle butter on top. Plate with the crispy potato-barley hash and the spiced buttermilk roasted carrots on the side.