Steak Potatoes Dinner (Print Version)
Bite into juicy steak and crisped-up potatoes, cooked together for a filling and tasty meal you’ll want again.
# Ingredients:
→ Steak
01 -
Some fresh thyme sprigs
02 -
A few fresh rosemary sprigs
03 -
Add salt however much you like
04 -
Sprinkle as much black pepper as you want
05 -
4 garlic cloves, smash them up
06 -
2 tablespoons olive oil
07 -
4 tablespoons butter
08 -
2 ribeye or sirloin steaks, about 2.5 cm thick
→ Potatoes
09 -
Chop up some fresh parsley to finish
10 -
A few good shakes of ground black pepper
11 -
1 teaspoon paprika
12 -
Toss in as much salt as you like
13 -
1 teaspoon garlic powder
14 -
2 tablespoons olive oil
15 -
900 grams Yukon Gold potatoes
16 -
A dash more fresh parsley, for looks
# Steps:
01 -
Cut your potatoes into cubes about 2.5 cm each, so they cook evenly. Take the steaks out of your fridge, let them hang around for 30 to 45 minutes to lose the chill. Dry them off with paper towels. Toss lots of salt and black pepper onto both sides of the steak. Drop potatoes in a big mixing bowl. Pour on olive oil, garlic powder, paprika, salt, and pepper. Mix them up so everything's covered.
02 -
Get your oven going at 220°C. Warm up a big cast-iron skillet on medium-high and swirl in 2 tablespoons olive oil. Throw in potatoes—spread them out so they’re in one layer. Let them cook about 5 to 7 minutes, turning now and then, till the edges get that nice golden color.
03 -
Slide your pan of potatoes into the oven. Let them roast for 20 to 25 minutes, but give them a stir in the middle so everything crisps up. They’re done when you can poke them easily with a fork and they have a deep golden outside. Pull from oven and keep ‘em hot.
04 -
Wipe the skillet so it’s clean, crank the heat to high, and pour in 2 tablespoons olive oil. When it looks shimmery, lay down your steaks. Let them sizzle for 4 to 5 minutes on each side for medium-rare, flipping once. Drop the heat to medium and toss butter, smashed garlic, rosemary, and thyme in there.
05 -
Carefully tilt the pan and keep spooning the garlicky melted butter over the steaks for a minute or two. Take them out, put them on a board, and just let them chill for 5 to 10 minutes so they stay juicy inside.
06 -
Slice your steak against the way the grain runs and fan the pieces on plates next to your crispy potatoes. Shower chopped parsley over the potatoes just before serving.
# Notes:
01 -
Let your steaks sit out before you cook them to keep them tender.
02 -
Rest your steak after it’s cooked, so it holds onto its juices.
03 -
Cut your potato cubes to the same size—everything cooks and crisps right.
04 -
For doneness: inside temp guides are Rare 52°C, Medium-rare 57°C, Medium 63°C, Medium-well 66°C, Well-done 71°C.