Rosemary Steak & Potatoes
- 2 beef strip steaks, 1-¼ to 1-½ inches thick (about 1-½ lb. total), trimmed
- 1 large russet potato, scrubbed and patted dry
- Kosher salt and freshly ground black pepper
- 1 tsp. chopped fresh rosemary; plus four 2-inch sprigs
- 4 Tbs. unsalted butter
- Cooking spray
Heat the broiler to high and set a rack directly under it. Season the steaks with 1 tsp. salt and a few grinds of pepper. Melt 2 Tbs. of the butter. Cut the potato crosswise into thin, uniform slices about 1/8 inch thick. Spray a heavy-duty rimmed baking sheet with cooking spray. In a large bowl...