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.
Steak
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2
beef steaks (ribeye, rump, or entrecôte, 250–300 g each)
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Salt and freshly ground black pepper
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2
tbsp
olive oil
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1
tbsp
butter
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2
sprigs fresh thyme or rosemary
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2
garlic cloves, crushed
Potatoes
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400
g
baby potatoes
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2
tbsp
olive oil
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Salt and pepper
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1
tsp
dried oregano or thyme
Ivan Horvat
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Potatoes
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Clean and cut
Wash the baby potatoes and cut them into halves or quarters, depending on size.
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Season
In a bowl, toss the potatoes with olive oil, salt, pepper, and dried herbs.
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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
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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.
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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.
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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.
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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.
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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.