Juicy Steak Crispy Potatoes (Print Version)
# Ingredients:
→ Steak
01 -
Freshly ground black pepper, to your preference
02 -
Salt, as much as you like
03 -
Fresh thyme sprigs
04 -
Fresh rosemary sprigs
05 -
4 garlic cloves, smashed
06 -
4 tablespoons butter
07 -
2 tablespoons olive oil
08 -
2 thick-cut ribeye or sirloin steaks (about 2.5 cm)
→ Potatoes
09 -
Fresh parsley, chopped for topping
10 -
Freshly ground black pepper, to your taste
11 -
Salt, however much you want
12 -
1 teaspoon paprika
13 -
1 teaspoon garlic powder
14 -
2 tablespoons olive oil
15 -
900 grams Yukon Gold potatoes
# Instructions:
01 -
Slice up the steak against the grain, lay it out next to the golden potatoes on plates. Sprinkle the potatoes with chopped parsley right before you dig in.
02 -
Tip your skillet to scoop up melted butter and herbs, and spoon that over the steaks for 1 or 2 minutes. Put them on a board to sit for 5 to 10 minutes so the juices don't all run out.
03 -
Clean out the pan and crank the heat. Pour in 2 tablespoons olive oil—when you see it shimmery, drop in the steaks. Let them get a good sear for 4 to 5 minutes on each side for medium-rare, flipping once. Turn down the burner, toss in butter, smashed garlic, rosemary, and thyme.
04 -
Put the skillet with your potatoes straight into the oven. Bake for 20 to 25 minutes, stirring in the middle, until they're crisp and golden all over and soft inside. Take them out and keep them warm.
05 -
Heat your oven up to 220°C. Get a big heavy skillet hot on medium-high, pour in the olive oil. Spread those seasoned potato cubes out in one layer, let them brown for 5 to 7 minutes, stir every so often so the edges all get some color.
06 -
Grab the steaks from your fridge and let them chill out on the counter for about half an hour before cooking. Press them dry with some paper towels, then salt and pepper both sides pretty well. Cut your potatoes into chunks about 2.5 cm big so they cook nice and evenly. Throw them in a big bowl with olive oil, garlic powder, paprika, salt, and pepper—mix that all up till every piece is coated.
# Notes:
01 -
If you want super tender beef, let your steaks warm up to room temp before tossing them on the pan.
02 -
Let the steak sit a bit after cooking to help it keep that juicy inside.
03 -
Cutting the potatoes into equal chunks gets you potatoes that cook at the same pace and end up crispy all over.
04 -
Check these temps for doneness: Rare 52°C, Medium-rare 57°C, Medium 63°C, Medium-well 66°C, Well-done 71°C.