Ingredients:
- 2 ribeye or sirloin steaks (8-10 ounces each)
- 4 medium potatoes, washed and cubed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: minced garlic, rosemary, thyme for seasoning
Directions:
- Preheat your oven to 400°F (200°C).
- Season the steaks generously with salt and pepper on both sides.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Once the skillet is hot, sear the steaks for 2-3 minutes on each side until a golden crust forms.
- Transfer the skillet to the preheated oven and roast the steaks for 6-8 minutes for medium-rare, or until desired doneness.
- While the steaks are cooking, toss the cubed potatoes with olive oil, salt, pepper, and any additional seasonings.
- Spread the seasoned potatoes in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until crispy and golden brown.
- Remove the steaks and potatoes from the oven and let them rest for a few minutes before serving.
- Slice the steaks against the grain and serve alongside the roasted potatoes. Enjoy!
Kitchen Equipment Needed
To make this recipe, you’ll need:
- Oven-safe skillet
- Baking sheet
- Tongs
- Chef’s knife
- Cutting board
Storing Leftovers
If you have any leftovers (which is rare with this delicious dish!), store the steak and potatoes separately in airtight containers in the refrigerator. The steak can be reheated gently in the oven or microwave, while the potatoes can be reheated in the oven for a few minutes to maintain their crispiness.
Food and Drink Pairings
Pair this hearty dish with a full-bodied red wine, such as Cabernet Sauvignon or Malbec, to complement the richness of the steak. For a non-alcoholic option, try a sparkling water infused with lemon or lime for a refreshing contrast.