Easy Steak & Potatoes

Name: Easy Steak & Potatoes
Yield: 2
Ingredients: 1 large boneless rib-eye or skirt steak, cut 2-inches thick (at least 1½ pounds); Steak Perfect seasoning; One 4-inch rosemary sprig, roughly chopped; 1 pound very small potatoes, rinsed; Olive oil; 2 tablespoons unsalted butter; ¼ cup chopped parsley; Finely grated zest of 1 small lemon; A couple handfuls of arugula, for serving (optional)

Easy Steak and Potatoes with Steak Perfect Seasoning

Our Steak Perfect steak seasoning elevates any cut that sizzles on the grill–or in this recipe, a cast iron skillet. The following method is a simple way to enjoy a steakhouse-worthy meal any night of the week. You’ll start the steak on a ripping hot cast-iron skillet to develop a deeply browned crust on one side. Then, you flip the steak and finish it in a hot oven until the interior reaches 120℉. (The residual heat will bring the interior to medium-rare.) You can prepare two steaks, if you prefer, but using one large, 2-inch-thick steak will serve two people and produce juicier, more flavorful results.

Easy Steak & Potatoes

Rated 4.7 stars by 3 users

Servings

Prep Time

5-15 minutes

Cook Time

30-40 minutes

For a great looking plate, it’s fun to use the smallest new potatoes you can find (around the size of a cherry tomato). If the potatoes are golf ball size, slice them in half after boiling. Tossing the potatoes in the steak’s buttery pan juices gives them a tremendous flavor that’s complimented by greens like peppery arugula or watercress.

Ingredients

1 large boneless rib-eye or skirt steak, cut 2-inches thick (at least 1½ pounds)
Steak Perfect seasoning
One 4-inch rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
Olive oil
2 tablespoons unsalted butter
¼ cup chopped parsley
Finely grated zest of 1 small lemon
A couple handfuls of arugula, for serving (optional)

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Directions

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.
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.
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.
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.)
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.
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.