Description
Steak with Rosemary Roasted Potatoes
This Steak with Rosemary Roasted Potatoes is a hearty and satisfying meal that’s perfect for a special occasion. The steak is cooked to your preferred doneness and served with perfectly seasoned roasted potatoes. It’s a classic for a reason!
Ingredients:
1 (1-inch thick) boneless ribeye steak
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried rosemary
1 pound small red potatoes, quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
Instructions:
Preheat grill to medium-high heat.
In a small bowl, combine 1 tablespoon olive oil, salt, pepper, and dried rosemary. Rub the mixture over the steak.
In a large bowl, combine potatoes, 2 tablespoons olive oil, garlic powder, and dried rosemary. Toss to coat.
Grill the steak for 4-5 minutes per side, or until cooked to your desired doneness.
While the steak is grilling, roast the potatoes in the oven at 40
Step-by-Step Guide
1. Prepare the Grill and Oven: Preheat your grill to medium-high heat (around 400-450°F). Simultaneously, preheat your oven to 400°F for the potatoes. This dual-heat method ensures everything finishes together.
2. Season the Steak: Pat the ribeye steak completely dry with paper towels. In a small bowl, mix 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp dried rosemary. Rub this mixture generously over the entire surface of the steak and let it sit at room temperature for 20-30 minutes.
3. Prepare the Potatoes: Quarter the red potatoes and place them in a large bowl. Add 2 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp dried rosemary. Toss vigorously until every piece is evenly coated. Spread the potatoes in a single layer on a baking sheet.
4. Cook Simultaneously: Place the baking sheet with potatoes in the preheated oven. Roast for 25-30 minutes, flipping halfway through, until golden and crispy. At the 15-minute mark for the potatoes, place the seasoned steak on the preheated grill.
5. Grill the Steak: Grill the steak for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Avoid moving it frequently to develop a good sear. Once done, transfer the steak to a cutting board and let it rest for 10 full minutes before slicing.
Serving Suggestions
Serve the sliced steak alongside the heap of crispy rosemary potatoes. For a complete plate, add a simple side salad with a sharp vinaigrette to cut through the richness, or some grilled asparagus or roasted cherry tomatoes. A pat of herb butter or a drizzle of high-quality balsamic glaze over the steak just before serving elevates it to restaurant quality.
How-to Summary
Dry and season the steak, coat potatoes in oil and herbs. Roast potatoes at 400°F for 25-30 mins. In the last 10-12 minutes of potato cook time, grill the steak 4-5 mins per side. Rest steak before serving with potatoes.
Frequently Asked Questions
Can I cook this entirely in the oven? Yes. For a reverse-sear method, roast the steak on a rack at 250°F until internal temp is 10°F below your target. Then sear it in a screaming hot cast-iron skillet for 1 minute per side while the potatoes finish roasting.
What’s the best way to tell if the steak is done? Use an instant-read meat thermometer. Aim for 135°F for medium-rare, 145°F for medium. Always temp the thickest part.
My potatoes aren’t crispy. What went wrong? The most common cause is overcrowding the pan. Ensure the potatoes are in a single layer with space between them. Also, make sure your oven is fully preheated.
Can I use fresh rosemary instead of dried? Absolutely. Use triple the amount (so 1 tbsp fresh for the potatoes, 3/4 tsp for the steak), as dried herbs are more potent. Fresh rosemary will provide a brighter, more aromatic flavor.
How long should I really rest the steak? A full 10 minutes is crucial. This allows the juices, which have been driven to the center by heat, to redistribute throughout the entire steak, ensuring a juicy bite in every slice.
Common Mistakes to Avoid
- Not Preheating: Starting with a cold grill or oven will lead to uneven cooking and prevent a proper sear on the steak or crisp on the potatoes.
- Skipping the Steak Rest: Cutting into the steak immediately will cause all the flavorful juices to spill out onto the cutting board, leaving the meat dry.
- Moving the Steak Too Soon: Placing the steak on the grill and immediately flipping or moving it will tear the developing crust. Let it sear undisturbed.
- Using Wet Potatoes: If you wash the potatoes, dry them thoroughly before tossing with oil. Excess water will steam them instead of roasting them.
Conclusion
This Steak with Rosemary Roasted Potatoes is a timeless, foolproof combination that delivers maximum flavor with straightforward techniques. By managing your time to cook both components simultaneously, resting your steak properly, and avoiding common pitfalls, you can create an impressive and deeply satisfying meal perfect for any dinner worth celebrating. The key lies in the quality of ingredients and the patience applied during cooking and resting.
