Steak and Potatoes Dinner (Print)

Savor juicy steak with golden potatoes, cooked together for a hearty and flavorful dinner experience.

# Ingredients:

→ Steak

01 - 2 ribeye or sirloin steaks, 2.5 cm thick
02 - 2 tablespoons olive oil
03 - 4 tablespoons butter
04 - 4 garlic cloves, crushed
05 - Fresh rosemary sprigs
06 - Fresh thyme sprigs
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Potatoes

09 - 900 grams Yukon Gold potatoes
10 - 2 tablespoons olive oil
11 - 1 teaspoon garlic powder
12 - 1 teaspoon paprika
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - Fresh parsley, chopped, for garnish

# Steps:

01 - Remove steaks from the refrigerator 30 to 45 minutes before cooking to bring to room temperature. Pat steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper. Cut potatoes into 2.5 cm cubes for even cooking. In a large mixing bowl, toss potato cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
02 - Preheat oven to 220°C. Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons olive oil. Spread seasoned potatoes in a single layer in the pan; cook for 5 to 7 minutes, turning occasionally, until browning on the edges.
03 - Transfer skillet with potatoes to the oven. Roast for 20 to 25 minutes, stirring halfway, until potatoes are deeply golden and crisp on the outside and fork-tender within. Remove from oven and keep warm.
04 - Wipe the skillet clean and heat over high heat. Add 2 tablespoons olive oil and, when shimmering, add steaks. Sear for 4 to 5 minutes per side for medium-rare, turning once. Reduce heat to medium; add butter, crushed garlic cloves, rosemary, and thyme to the pan.
05 - Tilt the skillet slightly and spoon the melted butter and aromatics over steaks, basting for 1 to 2 minutes. Transfer steaks to a cutting board and let rest for 5 to 10 minutes before slicing to retain juices.
06 - Slice steak against the grain and arrange on plates alongside roasted potatoes. Garnish potatoes with chopped fresh parsley before serving.

# Additional Notes:

01 - For optimal tenderness, allow steaks to reach room temperature before searing.
02 - Letting steak rest after cooking preserves juiciness.
03 - Uniform potato cubes promote even roasting and crisp texture.
04 - Refer to internal temperature guidelines: Rare 52°C, Medium-rare 57°C, Medium 63°C, Medium-well 66°C, Well-done 71°C.

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