Easy Steak & Potatoes

Directions

1. Thirty minutes before you plan to cook, generously season all sides of the steak with Steak Perfect (approximately 1 tablespoon + 1 teaspoon). Sprinkle the steak with the chopped rosemary and set aside to marinate at room temperature.

2. Heat the oven to 450℉. Bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until they’re just tender, 10 to 15 minutes. Drain and keep warm.

3. Heat a cast-iron or other heavy skillet over high heat. When the pan is very hot, drizzle with a glug of olive oil and swirl to coat. Place the steak in the center of the skillet and brown well on one side, 4 to 5 minutes. You’ll want to wait for the steak to form a crust that allows it to lift cleanly from the bottom of the skillet.

4. Flip the steak and transfer the skillet to the oven, uncovered. Roast until juices begin to rise on surface of steak and the internal temperature is 120℉, about 8 to 10 minutes. Transfer the steak to a cutting board (do not wash skillet) and let it rest, tented with foil, for 5 to 10 minutes. (Residual heat will bring the meat to medium-rare as it rests.)

5. Melt the butter in the same skillet over medium-high heat. Add the potatoes and toss to coat and heat through, cooking for 1-2 minutes. Remove from heat and add the parsley and lemon zest.

6. Place a handful of greens on the serving plates. Slice steak into ½-inch slices, then place on top of the greens; place potatoes alongside meat and serve.