Butter Basted Rib Eye with Crispy Smashed Potatoes and Horseradish

Heat a large cast-iron pan over high heat.

Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.

Preheat oil in a deep fryer to 350ºF.

Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.

Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.

Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.

Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.