Ribeye Steak with Rosemary and Potatoes

1. 1 Ribeye steakpack 400 g ≈ $16.00 300 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Fresh rosemarypack 20 g ≈ $2.00 5 g
4. 4 Garlic≈ $10.00 per kg 8 g
5. 5 Butterpack 180 g ≈ $1.60 20 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 3 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash the potatoes² and cut them into chunks about 2–3 cm; prepare the rosemary; preheat the oven to 200 °C; set out a medium skillet and have a spoon and spatula ready.

2. Preparation: remove the ribeye¹ from the fridge 30 minutes before cooking, pat dry with paper towels; season with salt and pepper to taste; prepare garlic⁴ and some rosemary for searing.

3. Potatoes²: toss the potato wedges with oil, salt and half of the rosemary; spread on a baking sheet in a single layer and bake in a 200 °C oven for about 30 minutes until golden brown, shaking the sheet occasionally for even browning.

4. Steak: heat the skillet over high heat until very hot; place the steak and sear for 3 minutes on each side until a golden crust forms; avoid moving the steak too often to keep it juicy.

5. Steak: reduce the heat to medium; add oil, garlic⁴ and rosemary to the pan; baste the steak with the oil and flavorful liquid for 1 minute so the surface is evenly infused and a crust forms; if needed nudge the edges of the steak for even cooking.

6. Steak: remove from heat and let rest under foil for about 5 minutes; slice the steak crosswise against the grain to keep the texture tender.

7. Serving: serve the steak with roasted potatoes²; garnish with greens if desired; the dish is ready to serve.

8. Substitutions and prep tips: potatoes² can be replaced with new potatoes, rosemary with thyme to taste; you can roast the potatoes in advance and sear the steak right before serving; add salt and pepper to taste during preparation.