Pomme Purée, Hasselback Potato, and Colorado Angus Beef T-Bone Steak

Name: Pomme Purée, Hasselback Potato, and Colorado Angus Beef T-Bone Steak
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp Soy sauce; 1 tbsp Olive oil; 20 g Butter (for reduction); 30 g, melted Butter (for purée); 100 ml Half and half; 2 cloves, smashed Garlic; 30 g Compound butter (herb); 50 g Irish butter; 1 tbsp Peppercorns; 1 tbsp Cracked black pepper; 2 medium (about 400g) Russet potatoes (for purée); 1 tsp Lemon pepper; 2 tsp Salt; 1 Bay leaf; 2 sprigs, plus extra for garnish Fresh parsley; 2 sprigs Fresh oregano; 2 sprigs Fresh rosemary; 2 sprigs Fresh thyme; 1 (about 500g) Colorado Angus beef T-bone steak; 2 medium (about 400g) Russet potatoes (for hasselback)

Sania Biswas @saltedsania

Boulder, CO

After buying my first cast iron and seasoning it, I wanted a warm meal to rejuvenate my partner who just travelled to come see me. They love their steak rare and I wanted to try a new technique of potato (hasselback) and one old (pomme purée). It was delectable yet light!

Sania Biswas @saltedsania

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Ingredients

2 servings

1 tbspSoy sauce
1 tbspOlive oil
20 gButter (for reduction)
30g, melted Butter (for purée)
100 mlHalf and half
2cloves, smashed Garlic
30 gCompound butter (herb)
50 gIrish butter
1 tbspPeppercorns
1 tbspCracked black pepper
2medium (about 400g) Russet potatoes (for purée)
1 tspLemon pepper
2 tspSalt
1Bay leaf
2sprigs, plus extra for garnish Fresh parsley
2 sprigsFresh oregano
2 sprigsFresh rosemary
2 sprigsFresh thyme
1(about 500g) Colorado Angus beef T-bone steak
2medium (about 400g) Russet potatoes (for hasselback)

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Steps

1

Cut 2 potatoes into 2-inch pieces for purée. Slice 2 potatoes hasselback style.
2

Boil all potatoes with thyme, rosemary, oregano, parsley, bay leaf, and salt. Stir only the small pieces.
3

Marinate steak with lemon pepper, soy sauce, peppercorns, and cracked black pepper.
4

In a seasoned cast iron pan, brown butter and sear hasselback potatoes on all sides. Season with compound butter and herbs.
5

In the same pan, sear steak with herbs, garlic, and butter. Baste and cook to rare.
6

Pass boiled potato pieces through a fine mesh sieve. Mix with herb-infused half and half, melted butter, parsley, cracked pepper, and salt.
7

After steak is done, make a reduction with pan drippings and butter. Pour over steak with extra compound butter.

Tips

For an even creamier purée, you can add more half and half or butter to taste.

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Cooksnaps

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Sania Biswas @saltedsania

on November 10, 2025 06:26

Boulder, CO

Student finally upgraded from a dorm hot plate to a real kitchen. I grew up on Indian and traditional Bengali food, and now I try dishes way above my skill level just because I can. No matter how small my paycheck is, I’ll always spend it on good ingredients. Cooking is my love language, and my cat, Alu, fully supports this lifestyle.