Ingredients with Measurements:
- 2 large baking potatoes
- 2 ribeye steaks, about 1 inch thick
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Special Equipment Needed:
- Baking sheet
- Aluminum foil
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Scrub the potatoes clean and dry them with a paper towel. Pierce the potatoes all over with a fork.
3. Rub the potatoes with olive oil and sprinkle with salt and pepper. Wrap each potato in aluminum foil.
4. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
5. While the potatoes are baking, season the steaks with salt and pepper on both sides.
6. Heat a cast-iron skillet over medium-high heat. Add the butter, garlic, rosemary, and thyme to the skillet.
7. Once the butter has melted and the herbs are fragrant, add the steaks to the skillet.
8. Sear the steaks for 3-4 minutes on each side, or until they reach an internal temperature of 130°F for medium-rare.
9. Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
10. Serve the steaks with the baked potatoes on the side.
Time:
Preparation time: 10 minutes
Cooking time: 45-60 minutes for the potatoes, 10-12 minutes for the steaks
Temperature:
Oven temperature: 400°F
Internal temperature of the steaks: 130°F for medium-rare
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 620
Fat: 33g
Protein: 48g
Carbohydrates: 36g
Fiber: 4g
Sugar: 2g
Sodium: 2070mg
Substitutions for ingredients:
- You can use any type of potato for this recipe, but baking potatoes are best.
- You can use any type of steak, but ribeye is recommended for its tenderness and flavor.
- You can use any type of oil for the potatoes and the skillet.
Variations:
- You can add your favorite seasonings to the steaks, such as garlic powder, onion powder, or paprika.
- You can top the baked potatoes with sour cream, chives, bacon bits, or cheese.
- You can serve a side salad or steamed vegetables with the steak and baked potato.
Tips and Tricks:
- Let the steaks come to room temperature before cooking to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the steaks.
- Let the steaks rest before slicing to allow the juices to redistribute.
Storage Instructions:
- Store leftover steak and baked potato in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the steak, place it in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
- To reheat the baked potato, remove it from the foil and microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
- Slice the steak and arrange it on a platter with the baked potatoes on the side.
- Garnish the baked potatoes with chopped chives or parsley.
Garnishes:
- Chopped chives or parsley
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Beer, such as a stout or porter
Suggested Side Dishes:
- Side salad
- Steamed vegetables, such as broccoli or green beans
Troubleshooting Advice:
- If the steak is sticking to the skillet, it may not be hot enough. Let the skillet heat up for a few more minutes before adding the steak.
- If the potatoes are not tender after 60 minutes, you can continue baking them for another 10-15 minutes.
Food Safety Advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure that the steak is cooked to a safe temperature of 130°F for medium-rare.
Food History:
- Steak and baked potato is a classic American dish that originated in the 19th century.
Flavor Profiles:
- The steak is savory and juicy, with a slightly charred crust.
- The baked potato is fluffy and creamy, with a slightly salty and earthy flavor.
Serving Suggestions:
- Serve the steak and baked potato with your favorite beverage and a side salad or steamed vegetables.
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