STEAK, CHAMP

FOR THE CHAMP:
2 medium russet potatoes, peeled
4 green onions, chopped
1/2 cup milk
2 tablespoons unsalted butter
Salt and pepper to taste
FOR THE STEAK:
2 tablespoons unsalted butter, plus extra for garnish
Scant teaspoon of olive oil
1 rib-eye steak, about 8 to 10 ounces and about 1/2-inch thick
1/2 glass red wine, or 1/2 cup chicken stock or water

MAKE THE CHAMP:
Chop the potatoes into 1/2-inch cubes, about the size of playing dice. Toss into a medium saucepan and cover with cold water. Bring to a boil for about 15 minutes, until potatoes are soft but not yet gummy.

While the potatoes are cooking, mix the green onions, milk and butter in a microwave-safe bowl. Zap for 1 minute, stir, and zap for 30 seconds more.

Drain the potatoes and place in a large bowl. Stir in the green onion mixture slowly. You may not need it all. Mash everything together with a fork. The champ should be runnier than mashed potatoes, but not soupy. Season with salt and pepper.

MAKE THE STEAK:
Open the windows and turn on the fan. In a medium saute pan over high heat, heat the 2 tablespoons butter with the olive oil just until it smokes. Lay the steak carefully into the pan, making sure the entire bottom surface is in contact with the metal. Do not touch it for 3 minutes. Using tongs, flip the steak to brown the other side. Again, lay off it and let it cook for 3 more minutes without touching it. Flip it back, cook for 1 more minute, then transfer to a cutting board and let rest for 5 minutes.

Meanwhile, still over high heat, add the wine and scrape up the browned bits from the bottom of the pan into the liquid. Boil hard for 3-4 minutes, until the liquid is reduced by half. Remove from heat.

TO SERVE:
Spoon the champ onto a plate, covering the bottom of the plate. Drop your steak on top. Place a large pat of butter on top of your steak, then pour the pan sauce over the butter.

Source: Gentlemen, Start Your Ovens by Tucker Shaw and Leigh Beisch