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Steak and Potatoes

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Steak and potatoes is a classic dish that brings comfort and joy to every meal. Picture perfectly seared ribeye steak, succulent and juicy, paired with crispy, golden-brown russet potatoes. This delightful combination will elevate your dining experience, whether it’s a weeknight dinner or a special occasion. With simple ingredients and easy steps, you’ll impress your family and friends with this hearty, satisfying meal that’s sure to become a favorite in your home.

Ingredients

Scale
  • 1 boneless ribeye steak (about 1 lb)
  • 2 large russet potatoes (about 1 lb)
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly cracked black pepper
  • 4 garlic cloves (minced)
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Season ribeye steak generously with salt and pepper; let rest at room temperature for 30 minutes.
  3. Cut russet potatoes into wedges; toss in olive oil, salt, pepper, and minced garlic until coated. Spread on a lined baking sheet.
  4. Roast potatoes for 25–30 minutes or until golden brown and tender, flipping halfway through.
  5. Heat a cast-iron skillet over medium-high heat; add olive oil and sear the steak for 4–5 minutes on each side.
  6. In the last few minutes of cooking, add butter and rosemary to the skillet, basting the steak with melted butter.
  7. Transfer steak to a cutting board and let it rest for at least five minutes before slicing.

Nutrition

Keywords: For added flavor, marinate the steak beforehand or try using different herbs like thyme or parsley with the potatoes. Sweet potatoes can be substituted for russet potatoes for a sweeter taste. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://cookingwithruth.com/delicious-steak-and-potatoes-a-flavorful-duo-recipe/