Easter is a time to be spent with family, and no one wants to spend the whole day stuck in the kitchen. This simple and yet beautiful meal will be easy on the chef, and will soon become a holiday staple for you steak and potato lovers.
Win over all of your guests’ hearts and stomachs this year with this recipe from Food & Wine. You won’t soon forget this ribeye with golden potatoes that are crispy on the outside and fluffy on the inside.
- 3 pounds Yukon Gold potatoes
- Ten 1-inch rosemary sprigs
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
- Two 1 pound rib-eye steaks
- Preheat the oven to 400°F.
- Peel and cut the potatoes into 1-inch cubes
- Cover the potatoes with cold water in a large saucepan, add a large pinch of salt, and bring them to a boil. Simmer them over moderately high heat until they are tender, for about 12 minutes, and then drain them.
- After draining them, place them back in the saucepan and shake them over moderately high heat until they are dry, for 10 seconds.
- Spread the potatoes and rosemary sprigs on a rimmed baking sheet, drizzle them with olive oil, season them with salt and black pepper, and toss them to coat them.
- Roast them for 45 minutes, and be sure to stir them a few times, until they are sizzling and start to brown. Then tilt the baking sheet and pour off any excess oil. Continue to roast them for 15 minutes or longer, until they are browned and crisp.
- Light a grill or preheat a grill pan.
- Season the steaks with salt and black pepper, and grill them over high heat, turning once, until well-browned and medium-rare, 8 minutes.
- Let them rest for 5 minutes on a cutting board.
- Carve them into thick slices.
Check out our guide on how long to cook your steak to achieve the perfect doneness.
Cut your steaks into thick slices, and then serve them while they’re hot with the potatoes. Make sure to let the steaks rest - forgetting to do so is a common mistake when cooking steak. Check out our guide on how to avoid these common errors.
Photo Credit: Iman Zaker