It’s hard to beat a good steak. Using this recipe, you will have meat and potatoes in next to no time. What more could I ask for mid-week?
Cast iron pans are excellent for cooking steak because you can get the pan extremely hot which will give your steak a great colour which imparts flavour. You could use a heavy based pan if you don’t have any cast iron pans. My favourite pans though are spun iron pans they are like a cast iron pan but much more lightweight.
If you don’t have any garlic infused oil you can cut a clove of garlic in half and rub the steaks with the cut side to impart a very gentle garlic flavour. Garlic oil is a fantastic short cut ingredient and if you would like to know how to make it click here.
Probably the most important steps in cooking your steaks are to make sure your pan is immensely hot before adding the steaks and that you use the kitchen paper to pat the steaks dry, this helps them develop proper colour. No one wants a grey steak that has braised in the pan in its own juices. Last but not least don’t be afraid to season well.
AuthordanieldiverCategoryEveryday Easy
Heat oven to 220°C. Bring a large pot of salted water to the boil. Remove steaks from the fridge and allow to come to room temperature. Whilst waiting for the water to reach boiling point, cut any large potatoes in half. Plunge the potatoes into the pot of boiling water and as soon as it reaches the boil again, cook for 5 -7 minutes
Drain the potatoes in a colander and leave to dry out in the colander for a few minutes. Whilst waiting for the potatoes to dry out finely chop the rosemary. In an oven proof pan or small roasting pan toss the potatoes with butter and rosemary. Bake in the oven 25 – 30 minutes, or until golden and crispy. Carefully halfway through toss the pan so that they cook evenly
12 – 15 minutes before the potatoes are ready heat a cast iron skillet or heavy based pan over a high heat. Allow the pan to get very hot.
Meanwhile, using a paper towel, pat both sides of the steaks to dry them, which will help develop color. Brush the steaks with garlic oil and sprinkle liberally with sea salt flakes and a good grind of black pepper.
Using tongs gently lower the steaks into the hot pan. Cook for 3 minutes on the first side until browned. Using the tongs turn over and cook for a further 2 minutes, or until desired doneness.
Remove the steaks to a plate to rest for a few minutes until potatoes are done, about 5 minutes.
As soon as the potatoes are done transfer to the plates with awaiting steaks. Sprinkle potatoes with sea salt and eat immediately.
Ingredients
Directions
Heat oven to 220°C. Bring a large pot of salted water to the boil. Remove steaks from the fridge and allow to come to room temperature. Whilst waiting for the water to reach boiling point, cut any large potatoes in half. Plunge the potatoes into the pot of boiling water and as soon as it reaches the boil again, cook for 5 -7 minutes
Drain the potatoes in a colander and leave to dry out in the colander for a few minutes. Whilst waiting for the potatoes to dry out finely chop the rosemary. In an oven proof pan or small roasting pan toss the potatoes with butter and rosemary. Bake in the oven 25 – 30 minutes, or until golden and crispy. Carefully halfway through toss the pan so that they cook evenly
12 – 15 minutes before the potatoes are ready heat a cast iron skillet or heavy based pan over a high heat. Allow the pan to get very hot.
Meanwhile, using a paper towel, pat both sides of the steaks to dry them, which will help develop color. Brush the steaks with garlic oil and sprinkle liberally with sea salt flakes and a good grind of black pepper.
Using tongs gently lower the steaks into the hot pan. Cook for 3 minutes on the first side until browned. Using the tongs turn over and cook for a further 2 minutes, or until desired doneness.
Remove the steaks to a plate to rest for a few minutes until potatoes are done, about 5 minutes.
As soon as the potatoes are done transfer to the plates with awaiting steaks. Sprinkle potatoes with sea salt and eat immediately.
For omnivores like us, there is nothing more ‘classic’ than a good steak dinner ! Sometimes, if the steak is very very thick, I’ll turn the oven to 100°C and then leave the seared steak in there (switching the oven off as I put the steak in) for a couple of minutes. This allows the meat to ‘rest’ and also oozes out some lovely juices, a gravy to which I’ll add chopped rosemary. Loooove rosemary !
I lovr your recipes. did this for dinner. perfect cooked steak
I am delighted you enjoyed the recipe.