Pan-seared ribeye steak with red wine shallot pan sauce and roast potatoes

Method

1. Season the ribeye generously with salt and pepper on both sides.
2. Heat a heavy pan over high heat until very hot. Add a little oil and sear the steak 3-4 minutes per side until a deep brown crust forms.
3. Transfer the steak to an oven at 200°C and cook until it reaches medium-rare (internal temperature 55-57°C), about 4-6 minutes depending on thickness.
4. While the steak rests, add sliced shallots and rosemary to the pan with the fond. Deglaze with red wine and reduce by half.
5. Finish the sauce by swirling in cold butter off the heat until glossy and thickened. Season to taste.
6. Roast potatoes in oil and salt at 200°C for 25-30 minutes until golden.
7. Slice the rested steak and serve with the potatoes and spoon the pan sauce over the meat.