Seared Rib-eye Sliders with Crispy Smashed Potatoes
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I am a meat and potatoes kind of girl! When I heard our Kansas City quarterback, Pat Mahomes, liked ketchup on his steak, I just had to put my spin on it. Rib-eye happens to be my favorite steak but feel free to use whatever cut you prefer. To accompany it, you have to try my all-time favorite ketchup. Its flavor profile hits a little different!

Now, if you are going to have steak, you also have to have potatoes. And every potato needs truffle salt! These ones are so simple and are an excellent substitute for a simple french fry. 

Special equipment: A cast-iron pan is ideal.


  • Rib-eye Sliders

    • 2 rib-eye steaks (1½-inches thick), room temperature
    • kosher salt and black pepper
    • 4 cloves garlic
    • 2 sprigs fresh thyme
    • 3 sprigs fresh rosemary
    • 3 tablespoons unsalted butter
    • 4 to 6 mini ciabatta rolls
  • Crispy Smashed Potatoes

    • 1½ pounds fingerling potatoes
    • 4 tablespoons bacon fat (duck fat or olive oil can be used instead)
    • black truffle salt
    • black pepper
  • The Best Ketchup

    • 6 ounce can tomato paste
    • 1/4 cup brown sugar
    • 1/2 cup apple cider vinegar
    • 1/4 cup water
    • 1 teaspoon honey or agave
    • 1 teaspoon chicken seasoning
    • 1 teaspoon garlic paste


For the Rib-eye Sliders:

1. Place a 10- to 12-inch cast-iron skillet in the oven and heat the oven to 500 F. When the oven reaches temperature, remove the skillet and place it on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

2. Immediately place the steak in the middle of the hot, dry skillet and cook 30 seconds without moving. Turn with tongs and cook another 30 seconds. Add the garlic cloves, thyme and rosemary, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This timing is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

3. Remove from oven, add melted butter to the skillet and baste the steak with butter to cover both sides.

4. Remove the steak and herbs from the skillet, cover loosely with foil and rest for 2 minutes. Slice thin and serve with ketchup on ciabatta rolls.

For the Crispy Smashed Potatoes:

1. Boil fingerling potatoes until fork-tender. 

2. Drain and let cool slightly.

3. While still in strainer, use a fork or hand to smash the potatoes, keeping them still intact.

4. In the same skillet used to cook steak and on medium heat, add bacon fat. Once it's melted, add the potatoes in two batches (if the pan seems crowded).

5. Cook potatoes in fat until golden-brown (try not to flip too often; you want the potatoes to be nice and golden). Season with truffle salt and pepper.

For The Best Ketchup (makes about 1 cup):

1. Combine all ingredients in a medium saucepan over medium heat and mix until smooth.

2. Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.

3. Remove from heat and cover until cool.

4. Store in an airtight container in the fridge.

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