
Garlic Butter Steak with Potatoes
Carenivor's very first recipe! Always on a winner with steak and potatoes, especially with the addition of lovely herbs and spices. And it works however you like your steak - although it might go over 30 mins if you like it really well-done!
Ingredients
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2 whole potatoes diced
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1 (1.5”-2” thick) ribeye steak
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3 tbsp of soy sauce
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3 tbsp vegetable oil
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2 tbsp of sugar.
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4 tbsp butter
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45g / ⅓ cup of parmesan cheese
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Chopped parsley
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8 cloves garlic, peeled
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½ tsp of chilli flakes
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½ tsp of cajun seasoning
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½ tsp of complete seasoning
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Water
Method
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Add the potatoes to a medium-sized pan and cover with water. Bring to a boil, and continue to cook until the potatoes are tender, about 5 minutes on medium-high heat. Drain the potatoes and set aside.
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Season the steak generously all over with your seasonings, soy sauce, and sugar. Heat the oil in a large cast iron skillet over high heat until beginning to smoke. Add the steak to the skillet and cook, flipping every 30 seconds or so for a total of 4 minutes, or until a brown crust forms. Sear the sides as well.
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Reduce the heat to medium and add the butter, garlic. Once the butter has melted, tilt the pan slightly so that the butter collects by the handle and use a spoon to splash the steak with the hot butter. Continue to baste, flipping the steak occasionally, until a thermometer inserted into the thickest part of the steak registers 49--54°C for rare, or 54-57°C for medium rare (about 3-4 more minutes) - here's a guide for all cooking preferences. Set the steak aside to rest.
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Meanwhile, place the potatoes back into the skillet, add a little water and allow to cook.
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Continue to cook the potatoes until golden, about 2 more minutes.
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Slice the steak, if desired, and serve with the potatoes. garnished with your parmesan cheese and chopped parsley.
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Serve and Enjoy!