I didn’t grow up eating steak and potatoes. With a vegetarian mom, the classic dish of “steak and potatoes” was a rare exotic meal that I sometimes experienced if I went to my best friend’s house for dinner.
After moving away from my hometown, and no longer having access to my best friend’s mom’s steak, I had to find steak at restaurants (again, not something I did growing up). As a college student, this meant eating steak at Chili’s or Outback Steakhouse. As I graduated from college, and graduated from food made mostly in a microwave, slowly but surely, I earned my way into amazing steakhouses, and my love for a medium rare filet mignon grew bigger and bigger… and so did the check.
Then, my brother-in-law showed me that steak can be made at home, pan seared. My mind was blown. My steak obsession took a new journey as I begin to experiment with my own techniques for my perfect steak.
So here’s the recipe for steak & potatoes PK’s way:
- Two 8oz (or smaller) filets (Learn more about eating grass-fed as opposed to grain-fed – you are what you eat, and if you are eating a cow that eats unhealthy grains, you are eating unhealthy grains…)
- Potatoes (I prefer using a smaller variety, red potatoes, purple potatoes, or fingerling potatoes all work well)
- 4-5 Rosemary stems (ideally from your own herb garden)
- 1 Garlic
- Olive oil
- Salt & Pepper
Cook these first, they will take much longer than the steak.
- Preheat oven to 350 degrees.
- Chop potatoes into bite size shapes. Each individual serving should be about a handful of chopped potatoes.
- Toss in a bake pan with 1 tablespoon olive oil, salt & pepper, fresh garlic gloves (about 4 peeled and chopped), and some fresh rosemary (de-stemed and chopped finely).
- Bake for 20 mins, while you make your perfect steak.
Steak (medium rare):
- Set your steak out beforehand so it can drop to room temperature. Steak cooks better that way.
- Cover steak generously with olive oil and evenly with salt.
- Get a grill pan (or normal pan) heated to medium-high heat.
- When you place the steak on the grill pan, it should start to sizzle.
- Cook each side for 3.5 minutes (7 minutes total). Use tongs to turn steak (it only really needs to be turned from side to side one time, you can maneuver it around the pan to get a nice brown on some corners if you have to)
- Add 2-3 garlic cloves, peeled and 2-3 rosemary stems (cook for one minute).
- Place each steak individually in foil, with the garlic and rosemary, and pour on any oil remaining from the pan. Place each pouch in the oven, and allow to cook for 2-3 minutes. This will let the flavors get fully infused into the steak. Add some butter if you want to be indulgent (optional, I usually go without).
Remove the potatoes from the oven, remove the steak from the oven, and plate! Make sure you taste test your potatoes, you don’t want to serve them raw.
If you like your steak medium, cook longer on the pan. The trick is to keep the heat medium-high (not too high), so you do not over-cook the outside and leave the inside under-cooked. Experiment until you find the perfect temperature for you.
Knowing with certainty that the steak is cooked to the right temperature is still something I struggle with – there is a fun and resourceful way to use the palm of your hand to determine if the steak is cooked, which you can learn about here.
Plating tip: let the steak cool down a bit, so when you cut into the steak it doesn’t “bleed” and make a red mess on your plate. Also, this Gordon Ramsey video will walk you through this process, minus some of my personal revisions.