Preparation

For the steak

1. Place a 4.5QT Hybrid Deep Sauté Pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saut é until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saut é for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and transfer to a bowl, allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
2. Heat a 12" HexClad Hybrid Pan to medium-high heat. Season both sides of the steak with a generous amount of salt and pepper. Drizzle oil onto the hot pan. Sear the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.

For the potatoes

1. Heat the oven to 450°F. Bring a HexClad Hybrid 8 QT Pot of water to a boil. Add the baking soda, salt and potatoes. Boil the potatoes for 5 to 8 minutes, until softened, but not quite cooked all the way through.
2. Pour out the excess water and vigorously shake the potatoes in the dry pot to create crumbly edges.
3. In a high sided 9 x 13 pan, add 1 cup of oil. Add the potatoes, a sprinkle of salt, and roast in the oven for 1 to 1 hour 15 mins, mixing every 20 minutes to toss the potatoes in oil.
4. Drain potatoes with a slotted spoon onto a wire rack tray. Season with salt.