Steak and Potatoes

Steak and Potatoes

Steak: A Meat Feast •
Recipe Image

Ingredients:

For the Steak:

  • 2 ribeye or sirloin steaks (about 1-inch thick)
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Fresh rosemary or thyme sprigs (optional)

For the Potatoes:

  • 4 medium-sized russet or Yukon Gold potatoes
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp fresh parsley, chopped (optional)

Method:

Prepare the Potatoes:
    • Get the burner on (or cooker!)!
    • Wash and peel the potatoes (optional) and cut them into even-sized chunks or wedges. We par boil them first!
    • In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika until well coated.
    • Get the oil in a pan to heat up!
    • Spread the potatoes evenly on a heated skillet.
    • Fry in the preheated oil for 25-30 minutes, flipping halfway through, until golden brown and crispy.
    • Once done, sprinkle with fresh parsley if desired.

     

  1. Cook the Steak:

    • Season both sides of the steaks generously with salt and pepper.
    • Heat the olive oil in a large skillet or cast-iron pan.
    • Add the steaks to the hot pan and sear for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
    • In the last minute of cooking, add the butter, garlic, and herbs (if using) to the pan. Baste the steaks with the melted butter for extra flavor.
    • Remove the steaks from the pan and let them rest for 5 minutes before serving.

    3. Serve:

    • Plate the steak alongside the potatoes.
    • Optionally, garnish with a sprig of fresh herbs or a pat of herb butter.
    • Enjoy your meal!
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