Adapted from New York Times Magazine
For the maitre d’hotel butter
4 tbs unsalted butter
1 small shallot, peeled and minced
2 ts thyme leaves, minced
1 ts fresh lemon juice
a splash of Champagne or white wine
For the potatoes
8-10 new baby or small potatoes
3 tbs canola oil
For the steaks
2 rib-eye steaks, approximately 1-inch thick Kosher salt
freshly ground black paper
1 tbs neutral oil, such as canola
Combine the first ingredients in a bowl and mix with a fork or a mortar until creamy and smooth. Scrape off and roll it tight in plastic wrap. Keep refrigerated until ready to use.
Preheat the oven to 450° F.
Boil the potatoes in salted water until soft,drain and dry them. Put them on a greased sheet pan. Using a potato masher gently smash each one. Drizzle the oil over. Bake on the upper rack for 20 minutes until golden and crunchy on top.
Heat a heavy-bottomed skillet on high. Shower the steaks with salt and pepper. Add the oil to the pan – it will smoke. Place the steaks and sear for about 4 minutes each side for medium-rare. Top each steak with a tablespoon of the butter. Hm-hm!