Steak And Potatoes For Two Recipes

STEAK AND POTATOES FOR TWO

Steps:

• For the twice baked potatoes: Pre-heat the oven to 180°C/350ºF. Place the potatoes on a baking sheet then bake until a sharp knife can easily be inserted (approximately 30-45 minutes.)
• Remove from the oven and halve the baked potatoes. Carefully scoop out the flesh. Drizzle the potato skins with a few teaspoons of olive oil then place back in the oven and allow to bake for 10-15 minutes until crisp.
• Mash the cooked potato with cream cheese, grated cheese and chives and season to taste. Spoon the filling back into the potato skins and top with more grated cheese. Place back in the oven to bake for another 10-15 minutes or until golden and bubbling.
• To cook the steak, heat a cast-iron pan over high heat.
• Season the steak generously with salt then place in the pan to sear for 2 minutes per side, depending on thickness and required doneness.
• Add butter to the pan along with thyme and garlic then baste the steak with the flavored butter for another 1-2 minutes or until steak is cooked to your preference. Keep in mind that the steak will continue cooking while it's resting so it's a good idea to remove it from the pan just before done to your preference. For a rare steak, remove it from the pan when the internal temperature reads 55ºC/130ºF on a meat thermometer, for medium rare remove when it's at 60ºC/135ºF.
• Remove the steak from the pan and allow to rest for 5-10 minutes before carving and serving with the twice baked potatoes.

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

RIB-EYE STEAK AND CRISPY SMASHED POTATOES FOR TWO

Steps:

• Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
• Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
• While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
• About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.
• Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
• Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.

CHEAP AND EASY STEAK AND POTATOES FOR TWO

Steps:

• For the Steaks:.
• In a small bowl, combine the paprika, garlic powder, salt and pepper. Liberally season the steak with the rub on both sides and let it rest on the counter for 15 minutes.
• In a large saute pan, heat the vegetable oil and 1 tablespoon of the butter over medium high heat. When hot, place the steaks in the pan and sear until nicely browned, about 3 minutes per side for medium-rare, 5 minutes per side for medium-well. Remove the steaks to a plate and let rest for 10 minutes.
• In the meantime, deglaze the saute pan with the wine and vinegar and simmer until reduced by half. Add the beef broth to the pan and reduce by half again. Remove from the heat and whisk in the remaining 2 tablespoons of butter.
• For the Potatoes:.
• While the steaks are rubbed and resting (before cooking!), preheat the oven to 525°F
• Peel the potatoes and cut them into 1-inch chunks (smaller pieces will burn!). Pat them dry and place them in a bowl. Drizzle the olive oil over them and toss to coat. Add the rest of the spices and toss to coat well.
• Line a baking sheet with foil and spread the seasoned potatoes out on it, making sure no pieces are touching. Bake for 15 minutes and then turn potato pieces.
• Place back in the oven and bake for an additional 10 minutes.
• To Serve:.
• Place 1 steak and half of the potato cubes on each plate. Scrape any accumulated juices from the plate the steaks were resting on back into the pan sauce. Pour half of the pan sauce over each plate and enjoy!

STEAK SUPPER FOR TWO OR MORE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Drizzle half the oil into a small casserole or pie dish and rub all over, then place one steak inside. Scatter over some of the garlic, followed by a layer of onion and tomatoes, then a layer of potatoes on top. Season, then repeat the layers, finishing with the potato.
• Drizzle with the remaining oil and then cover the casserole with a tightly fitting lid or cover the pie dish with a double layer of foil. Transfer to the oven for 2 hrs. Remove the lid or foil, turn the oven up to 220C/fan 200C/gas 7 and cook for 30 mins more until the top is golden brown. Serve with some green vegetables.