Confit Fingerling Potatoes

At Ssäm Bar, we usually serve our rib-eye with a side of potatoes that have been stewed in pork fat and then deep-fried. In the summer, we might augment the offering with a big, ripe heirloom tomato cut into thick slices and sprinkled with Maldon salt. The sides don’t matter as much as the steak, as long as you’ve got something on hand to sop up the pan sauce with.