For the steak seasoning:
(Makes 1/2 cup)
1/4 cup light brown sugar
1/4 cup fine sea salt
1/2 Tbs. cayenne pepper
2 Tbs. black pepper
For the steak:
2 (1-lb.) rib-eye steaks, each about 1½ inches thick
1/2 cup steak seasoning
For the roasted garlic:
(Makes 2 cups)
1 cup garlic cloves
1 cup blended oil, such as Colavita Canola-Olive Blended Oil, a blend of 75 percent canola oil and 25 percent virgin olive oil
For the fingerling potatoes:
10 large fingerling potatoes (about 1½ lbs.)
5 Tbs. unsalted butter, finely diced
2 tsp. kosher salt
1 tsp. black pepper
For the melted leeks:
(Makes 2 cups)
6 cups julienned leeks (about 2 lbs.), using the white and very light green parts
1/4 cup water
1 tsp. kosher salt
6 Tbs. cold, unsalted butter
For the salsa verde:
(Makes 2 cups)
4 cups roughly chopped flat leaf parsley
4 cups roughly chopped cilantro
1/4 cup roughly chopped seeded jalapeños
1/2 cup roughly chopped scallions, using both green and white parts
1 Tbs. lemon zest
1/4 cup chopped garlic
3 Tbs. kosher salt
1 tsp. cayenne pepper
1/2 cup extra-virgin olive oil
For the steak seasoning:
Combine all ingredients in a small mixing bowl and mix well. Store in an airtight container at room temperature until ready to use. This can be made weeks in advance.
For the steak:
Place the steaks on a baking sheet. Generously cover both sides of both steaks with steak seasoning, using all of it. Refrigerate for at least six hours or overnight.
For the roasted garlic:
Preheat the oven to 350°F.
Spread the garlic cloves out evenly in an eight-by-eight-inch baking dish. Top with the oil. Bake for 40 minutes, or until golden brown. Set aside.
For the fingerling potatoes:
Toss the potatoes with butter, salt, and pepper.
Using heavy-duty aluminum foil, make a pouch large enough to hold the potatoes in one layer.
Preheat a grill to 400°F. Place the potato pouch on the grill, close the cover, and cook for 30 minutes, flipping the pouch every 10 minutes. Remove from heat and set aside. The potatoes should be fork-tender.
For the melted leeks:
While the potatoes are cooking, prepare the leeks. Put the leeks, water, and salt in a medium saucepan over medium-high heat and cook, stirring constantly, until the leeks are reduced by two-thirds, eight to 10 minutes. Add one tablespoon of cold butter at a time, stirring constantly until the butter is melted and absorbed, approximately four minutes. The melted leeks should be slightly thick, and the butter should not be runny.
For the salsa verde:
Put all ingredients in a food processor and pulse until the consistency is a smooth paste. Set aside or store in an airtight container and refrigerate until ready to use. Can be made up to one week in advance. When ready to use, remove from the refrigerator and let it come to room temperature.
To cook the steaks:
Turn the grill up as high as possible (to at least 450°F, or higher if your grill permits), and allow the grill to get very hot. Place the rib eyes on the grill for two minutes, then rotate them slightly and cook for another minute to get an even char. Don’t close the cover of the grill and don’t be alarmed by smoke or flames. Flip the steaks and repeat charring instructions.
Transfer them to a cutting board, cover lightly, and allow the steaks to rest for 20 minutes. This will give you a medium-rare steak. To get medium, cook the steaks for an additional three minutes on each side.
Thinly slice the steaks on the diagonal and set aside. Remove the garlic cloves from the baking dish. (Reserve the oil to use in the honey and garlic oil. The oil can be stored in an airtight container in the refrigerator for two weeks.) Using your fingers, gently press the garlic cloves in half.
Divide the potatoes among four plates and top with the garlic. Divide the leeks among the plates, placing them next to the potatoes. Place the slices of steak on top of the leeks. Finish by spooning salsa verde over the steak.
