Steak & Roasted Potatoes
🛒 What You’ll Need
- 1 large Ribeye or New York Strip steak 🥩
- 1 large Russet potato 🥔
- 2 tbsp Salted butter (plus more for the potato!) 🧈
- 2 cloves Garlic, smashed 🧄
- 1 sprig Fresh rosemary or thyme 🌿
- Toppings: Shredded cheddar cheese, sour cream, and green onions 🧀🍦🧅
- Olive oil 🫒
- Kosher salt & Coarse black pepper 🧂🖤
👩🍳 Instructions
- The Perfect Potato: Scrub the potato, prick with a fork, and rub with olive oil and salt. Bake at 400°F for 45–60 minutes until the skin is crispy and the inside is fluffy. 🥔🔥⏲️
- Prep the Steak: Take your steak out of the fridge 30 minutes before cooking to reach room temperature. Pat it bone-dry with paper towels and season heavily with salt and pepper on all sides. 🥩🧂📏
- The Sear: Heat a cast-iron skillet over high heat until it’s smoking hot. Add a splash of oil and sear the steak for 3–4 minutes without moving it to get that crust! 🍳🔥🛡️
- The Butter Baste: Flip the steak. Add butter, garlic, and rosemary to the pan. As the butter melts, spoon it over the steak repeatedly for the last 2–3 minutes of cooking. 🥄🧈🌿🤤
- Rest is Best: Remove the steak from the pan and let it rest for at least 5–10 minutes. This keeps all those delicious juices inside! ⏲️🥩💎
- Load it Up: Slice open your hot baked potato. Fluff the inside with a fork, add a pat of butter, and pile on the cheddar, sour cream, and green onions as seen in the photo! 🥔🧀🍦👑
- Serve: Place a fresh slice of herb butter on top of the steak and dive in! 🍽️😋✨
🔥 Pro Tips:
- The “Doneness” Secret: Use a meat thermometer! Aim for 135°F for a perfect Medium-Rare. 🌡️🎯✨
- Extra Crispy Skin: For the best potato skin, don’t wrap it in foil! Baking it “naked” on the oven rack allows the skin to get that salty, restaurant-style crunch. 🥔🛡️🥨
