Ivan HorvatTuesday, June 3, 2025

Steak and potatoes – a classic duo for maximum flavor

Rate article:

No rating

Rate this article:

No rating

Reviews
4

This recipe delivers the ideal balance between a tender, flavorful steak and golden, crunchy potatoes. A beloved staple across many cuisines, particularly in continental Europe, it's perfect for celebratory dinners or quick weekend meals. The simplicity of seasoning allows the quality of the meat and natural taste of the potatoes to shine, all prepared easily at home without needing a grill.

Ivan Horvat

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod, metus eu sodales accumsan, nisi eros dapibus turpis, ac lobortis sem tellus in arcu. Sed ultricies aliquam congue.

Full biography

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod, metus eu sodales accumsan, nisi eros dapibus turpis, ac lobortis sem tellus in arcu. Sed ultricies aliquam congue.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod, metus eu sodales accumsan, nisi eros dapibus turpis, ac lobortis sem tellus in arcu. Sed ultricies aliquam congue.

Contact author Ivan Horvat

Cooking Time (min)	30
Overall Time (min)	45
Preparation Time (min)	15
Complexity	Medium
Price Range	High
Calories	620
Number Of Portions	2
Ingredients	Steak 2 beef steaks (ribeye, rump, or entrecôte, 250–300 g each) Salt and freshly ground black pepper 2 tbsp olive oil 1 tbsp butter 2 sprigs fresh thyme or rosemary 2 garlic cloves, crushed Potatoes 400 g baby potatoes 2 tbsp olive oil Salt and pepper 1 tsp dried oregano or thyme
Method	Potatoes Clean and cut Wash the baby potatoes and cut them into halves or quarters, depending on size. Season In a bowl, toss the potatoes with olive oil, salt, pepper, and dried herbs. Roast Spread the potatoes on a baking tray lined with parchment paper. Roast in a preheated oven at 200°C (390°F) for about 30 minutes, until golden and crispy, stirring once or twice during baking. Steak Temper the steaks Take the steaks out of the fridge 20 minutes before cooking to bring them to room temperature. Season generously with salt and pepper. Sear Heat a pan with olive oil until very hot. Sear the steaks for 2–3 minutes on each side for medium, or adjust to preferred doneness. Add aromatics Add butter, herbs, and garlic to the pan. Tilt the pan and baste the steak with the melted butter for about 1 minute. Let it rest Remove the steaks from the pan and let them rest on a plate for 5 minutes before serving, allowing the juices to redistribute. Serve Arrange the crispy potatoes and steak on plates. Optionally garnish with fresh parsley, a dollop of herb butter, or a touch of lemon zest.