Steak and baked potato

Absolute classic. Steakhouse vibes at home 🥩🥔

Steak & Baked Potato

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Perfect Steak

Ingredients

• Steak (ribeye, sirloin, or strip — 1–1½ inches thick)
• Salt & black pepper
• 1 tbsp oil
• 2 tbsp butter
• Optional (but elite): garlic cloves, fresh thyme or rosemary

Instructions

1. Prep the steak
   • Take steak out 30–45 minutes before cooking.
   • Pat dry. Season generously with salt & pepper.
2. Sear
   • Heat a heavy pan (cast iron if you’ve got it) on high.
   • Add oil. When hot, add steak.
   • Cook 2–4 minutes per side (depending on thickness).
3. Butter baste
   • Lower heat. Add butter, garlic, herbs.
   • Tilt pan and spoon butter over steak for 30–60 seconds.
4. Rest
   • Transfer to plate, rest 5–10 minutes (non-negotiable).

Doneness guide (approx):

• Rare: 120°F / 49°C
• Medium-rare: 130°F / 54°C
• Medium: 140°F / 60°C

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Crispy Baked Potato

Ingredients

• Large russet potatoes
• Olive oil
• Salt
• Butter (again)
• Toppings: sour cream, cheese, chives, bacon bits

Instructions

1. Prep
   • Heat oven to 220°C / 425°F.
   • Scrub potatoes, dry well.
   • Prick with a fork.
2. Oil & salt
   • Rub with olive oil, sprinkle generously with salt.
3. Bake
   • Place directly on oven rack or tray.
   • Bake 50–60 minutes, until crispy outside and fluffy inside.
4. Finish
   • Split open, fluff inside with a fork.
   • Add butter + toppings like you mean it.

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Pro Tips (chef energy)

• Steak + baked potato timing: start potatoes first, steak last.
• If your steak sticks, it’s not ready to flip.
• Salt the potato skin — it’s the best part.

Want a peppercorn sauce, garlic butter, or grill version next?