Ming Tsai

Recipes

Directions

1. Preheat the oven to 400°F. Bake the potatoes until tender when tested with a thin skewer, 40 to 60 minutes. Transfer to a large bowl.
2. Meanwhile, heat a medium sauté pan over high heat. Add 1 tablespoon of the butter and, when melted, swirl to coat the pan. Add the onion and garlic and sauté, stirring, until lightly brown, about 3 minutes. Add the cream, bring to a simmer, and cook until the cream is reduced by about one quarter, 5 to 8 minutes.
3. Add the cream mixture to the potatoes and using a hand masher, mash the potatoes to a coarse purée. Add the remaining 2 tablespoons of butter. Season with salt and pepper. Keep warm.
4. Spread the rub on a large plate and coat the steaks on both sides with it. Cover with plastic wrap and allow the steaks to flavor for 15 minutes before cooking them. Heat an outdoor grill to high and spray the grid with nonstick cooking spray. Alternatively, heat a very large, heavy sauté pan, or 2 smaller pans, over high heat. Add the oil and swirl to coat the pan(s).
5. Grill or pan-fry the steaks until done to your liking, 4 to 5 minutes per side for medium-rare. Allow the steaks to rest for 5 minutes. Divide the potatoes among 4 plates. Slice the steaks 1/4 inch thick and serve with the potatoes.