Boneless rib-eye steaks, well-marbled
Kosher salt, fresh cracked pepper
2 russet potatoes
A pat of butter
1. Pat steaks dry. Season them liberally with salt and pepper; let them sit at room temperature for 30 minutes.
2. Preheat oven -- convection, if you have it -- to 425 degrees. Peel potatoes; cut them into rough matchsticks, 1/4 to 1/2-inch thick. Pour a couple tablespoons of vegetable oil onto a rimmed baking sheet; place in hot oven for 5 minutes. Then carefully add potatoes. The preheated oil starts cooking the potatoes instantly and keeps them from getting greasy. Turn potatoes when the bottoms get brown; roast them for 20 to 25 minutes total.
3. Heat a cast iron skillet until it is screaming hot. Add the steaks and cook 3-4 minutes per side so the outside is browned and crusty and the inside is a nice medium-rare. (This will be smoky, but that's what your kitchen hood is for. Turn on the fan.) Let the steaks rest on a plate.
4. While the steaks rest, swirl a pat of butter and some minced shallots in the pan. Throw in a few tablespoons of chopped parsley to make an instant sauce for the steaks.
5. Slice the steaks. Place arugula on each plate. Top with steak; drizzle with pan sauce. Give the potatoes a good sprinkle of salt and pepper and scoop a few mounds of them next to the steaks.
-- Jodi Liano, co-founder, San Francisco Cooking School