Here’s a classic Steak and Potatoes dinner—simple, hearty, and restaurant-style when done right.
🥩🥔 Steak and Potatoes
🥩 Ingredients (Steak)
- 2 beef steaks (sirloin, ribeye, or tender cut)
- 2 tbsp oil or butter
- 3 cloves garlic (crushed)
- Salt and black pepper to taste
- 1 tsp paprika (optional)
- Fresh herbs (rosemary or thyme, optional)
🥔 Ingredients (Potatoes)
- 4 medium potatoes (cubed or wedges)
- 2 tbsp olive oil or butter
- 1 tsp garlic powder
- Salt, black pepper
- ½ tsp paprika or chili flakes (optional)
👩🍳 Method:
🥔 Roast the potatoes
- Preheat oven to 200°C (400°F).
- Toss potatoes with oil, salt, pepper, garlic powder, and paprika.
- Spread on a baking tray.
- Roast for 30–40 minutes, flipping halfway, until crispy and golden.
🥩 Cook the steak
- Let steak come to room temperature. Pat dry.
- Season well with salt, pepper, and paprika.
- Heat a pan until very hot. Add oil.
- Sear steak 2–4 minutes per side (depending on thickness and doneness).
- Add butter, garlic, and herbs. Spoon melted butter over steak for extra flavor.
- Rest steak for 5–10 minutes before slicing.
🍽️ Serve:
- Slice steak and serve with roasted potatoes
- Optional sides: salad, steamed vegetables, or garlic butter sauce
🌟 Tips:
- Dry steak = better sear (don’t skip patting it dry)
- Don’t overcook—resting keeps it juicy
- Use high heat for a proper crust
If you want, I can also give you a garlic butter steak version, a pan sauce (mushroom or peppercorn), or a budget-friendly stovetop version 🥩
