Rosemary Ribeye Steak with Crispy Roasted Potatoes
A perfectly seared ribeye steak with garlic and rosemary, served with thick-cut roasted potatoes baked in the oven until golden and tender.
- Time
- 50 min
- Serving
- 1326 kcal
- Ingredients
- ≈ $13.30
- Protein
- 78 g
Ingredients
- 1 Ribeye steakpack 400 g ≈ $16.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 300 g
- 2 Potatoes≈ $2.19 per kg 250 g
- 3 Fresh rosemarypack 20 g ≈ $2.00 5 g
- 4 Garlic≈ $10.00 per kg 8 g
- 5 Butterpack 180 g ≈ $1.58 20 g
- 6 Sunflower oil 10 ml
- 7 Salt 3 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Take the steak out of the fridge 30 minutes before cooking, pat it dry with paper towels, then season generously with salt and pepper. Preheat the oven to 400°F (200°C).
Wash the potatoes2 and cut them into 2–3 cm (¾–1¼ inch) thick slices. Toss with olive oil, half the salt, and half the rosemary, then spread in a single layer on a baking sheet.
Roast the potatoes2 for 30 minutes, shaking the tray once, until golden and tender.
When the potatoes2 have 10 minutes left, heat a skillet over high heat and sear the steak for 3 minutes per side for a crust.
Reduce the heat to medium, add butter5, crushed garlic4, and the remaining rosemary. Baste the steak with the melted butter for 1–2 minutes.
Transfer the steak to a plate, tent with foil, and let it rest for 5 minutes. Slice against the grain.
Serve the steak with the potatoes2, spooning the pan juices over the top.
Tips
- Why it works
- Pat the steak dry before seasoning to prevent steam from forming under the crust, which keeps it juicy. Cut potatoes into even chunks so they cook at the same rate and don’t turn mushy.
- Substitutions
- Use thyme instead of rosemary for a milder flavor; swap butter for olive oil if you prefer a lighter taste. Replace potatoes with baby potatoes for faster cooking.
- Common mistakes
- Overcrowding the pan or moving the steak too soon causes grease splatter and a pale crust. The steak is overcooked if it feels firm and gray inside after resting.
- Storing and reheating
- Eat fresh or refrigerate for 2 days; reheat potatoes in the oven at 180°C for 10 minutes. The steak does not freeze well after cooking.
- Serve with
- Pair with a simple arugula salad dressed with lemon and olive oil for a balanced meal. Serve at a weekend dinner when you have time for a longer cook.
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