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Classic Comfort: Steak and Potatoes Recipe

Steak and Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 ribeye steaks 10-12 oz each
  • 2 lbs Yukon Gold potatoes
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic
  • Fresh rosemary 2 sprigs
  • Salt and pepper to taste

Method
 

  1. Prepare the potatoes by peeling and cutting them into even chunks.
  2. Boil the potato chunks in salted water until tender, about 15-20 minutes.
  3. Drain the potatoes and let them steam for a few minutes to remove excess moisture.
  4. Preheat the oven to 425°F (220°C).
  5. Toss the boiled potatoes with olive oil, salt, and pepper.
  6. Spread the potatoes onto a baking sheet and roast for 25-30 minutes, flipping halfway through.
  7. While the potatoes roast, season the steaks with salt and pepper.
  8. Heat a skillet over medium-high heat and add olive oil.
  9. Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
  10. In the last minute of cooking, add garlic, butter, and rosemary to the skillet.
  11. Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
  12. Serve the steaks alongside the roasted potatoes, garnished with additional herbs if desired.