Friday, March 1, 2013

Aged Ribeye & Parmesan Roasted Potatoes

Steaks are a little tricky. At least for me. We don't have a grill so I typically season the meat, sear each side for a few minutes in butter. I love butter, and I've always thought that the crispiness on the outside of the meat is from the butter, but let me tell you - that is not correct. While we were preparing these steaks we were facetiming with Charsy, and she let us in on a little to make the perfect steak!!

Despite our typical low carb diet, we decided to serve our steaks with the potatoes. After all, Valentine's Day is a special occasion. We also had a salad and a loaf of delicious bread.

Here's what you need:
Ingredients for the potatoes-
3-5 yellow potatoes (We made 5 and had a LOT)
Olive oil - we used garlic infused olive oil and you should too if you can find it
Salt, pepper, oregano, smoked paprika, cayenne pepper
Shredded parmesan cheese

Ingredients for the meat-
Steaks! Louis got us Aged Ribeye, 1 pound each, from The Brooklyn Kitchen
Salt, pepper, oregano, smoked paprika

Igredients for the salad-(This makes SEVERAL servings - each person really only needs 1-2 slices of tomato and mozzarella)
2 Beefsteak tomatoes
1 ball of fresh mozzarella
Fresh basil
Garlic infused olive oil
Balsamic vinegar
Salt and pepper

Instructions for the potatoes: Get these going first, then work on the steaks.
Preheat oven and baking sheet to 425
Slice potatoes really thin - almost thin enough for the slices to break
Grease the hot baking sheet and spread potatoes out so that none are on top of each other
Drizzle olive oil and coat using a brush so that potatoes are completely covered
Sprinkle all the spices and the parmesan cheese over potatoes
*If you don't like spice, then use less of, or leave out cayenne pepper
Bake for 10 minutes
Remove baking sheet and flip potatoes - repeat oil, seasoning and parmesan part
Bake for another 10 minutes
****The bake time varies depending on how thin your slices are. Definitely keep checking them and remove once they are just crispy enough. Keep your eye on them so they don't burn!!

Instructions for the meat:
Take steaks out of the fridge and let sit for 30 minutes
Five minutes prior to cooking, heat a grill pan to medium high heat (remember, do not put oil or nonstick spray, or butter into the grill pan - i know it's scary....but don't!)
Let the grill pan heat up for 5 minutes - you want it to be super hot
Sprinkle generous amounts of salt and pepper on the steaks
Add just a bit of oregano and smoked paprika
Place steaks on grill pan (seasoned side down) and add seasonings to the other side
Leave for 6 minutes, if corners start to come up you can press down but for the most part you want to leave them alone
Flip to other side for 6 more minutes
That's it!

Instructions for salad:
Cut thick slices of tomatoes and mozzarella
Stack and sprinkle with salt and pepper
Top with basil
Rght before serving drizzle with olive oil and balsamic

*Serve with horseradish if you'd like!

I have never made a steaks that came out this delicious. The outside was nice and crispy, the inside super moist and cooked to medium rare. Just like Peter Lugar's. I promise. I can't wait to make steaks again!!

PS - Since this post is finally making it up a few weeks after Valentine's Day, I want to reiterate (before you start juding about the size of those steaks) that this was a special occasion dinner and not what we eat on a regular basis.

1 comment:

  1. Looks yummy. Can't wait to try those potatoes. I like putting foil on yhe non stick pans. Makes clean up a snap.