Steak with Baked Potato
A thick-cut, perfectly seared ribeye steak with a beautiful crust, paired with a fluffy baked potato loaded with butter, sour cream, and chives. The quintessential American steakhouse dinner, right at home.
Ingredients
- 4 ribeye steaks (10-12 oz each, 1 inch thick)
- 2 tbsp vegetable oil
- 2 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 3 tbsp unsalted butter
- 4 sprigs fresh thyme
- 4 cloves garlic, smashed
- 4 large russet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- 4 tbsp butter
- ½ cup sour cream
- ¼ cup chopped fresh chives
Method
- Preheat oven to 400 degrees F. Scrub the potatoes, prick all over with a fork, rub with olive oil and salt. Place directly on the oven rack and bake for 45-55 minutes until tender when pierced.
- About 20 minutes before the potatoes are done, remove steaks from the fridge. Pat very dry and season generously with kosher salt and pepper on all sides.
- Heat a large cast-iron skillet over high heat until smoking. Add vegetable oil, then carefully place the steaks in the pan. Sear without moving for 4 minutes until a dark crust forms.
- Flip the steaks. Add butter, thyme, and garlic to the pan. Tilt the pan and baste the steaks with the foaming butter for 3-4 minutes for medium-rare (130 degrees F internal).
- Transfer steaks to a cutting board and rest for 8-10 minutes. The temperature will rise another 5 degrees as it rests.
- Split the baked potatoes open and fluff the insides with a fork. Top each with a tablespoon of butter, a dollop of sour cream, and a sprinkle of chives. Serve alongside the rested steaks.
Chef's note: Let the steaks come to room temperature for 30 minutes before cooking for the most even sear. For a compound butter finish, mix softened butter with minced garlic and herbs, and place a round on each steak as it rests.
Nutrition per serving
680kcal
48gprotein
42gcarbs
36gfat
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