Wood-Smoked Beef Ribeyes with Jalapeño Horseradish Butter and Smashed Potatoes | Recipes | Kalamazoo

Ingredients

• 4 boneless beef ribeye steaks, each sliced 1 1/2 to 2 inches thick
• Extra virgin olive oil
• Coarse sea salt
• Coarsely and freshly ground black pepper
• 1 stick salted butter, at room temperature
• 1 to 2 jalapeño chiles, minced (for milder butter, remove the seeds)
• 3 tablespoons freshly grated horseradish
• 1/4 cup minced fresh flat-leaf parsley
• 8 medium or 12 small Yukon gold potatoes
• 6 tablespoons unsalted butter
• Coarse sea salt and freshly ground black pepper