14 Mar the perfect steak and potatoes dinner
Welcome back to Sandtondiet and how to make the perfect steak and potatoes dinner.
Sometimes the best things in life are those that are simple and this is very much the case with this recipe. The simple combination of moist rib-eye steak and perfectly cooked potatoes makes for a heavenly mouthful.
The trick with this meal, because of its simplicity, is to make sure that both components are perfect. I’m sure that you would agree that a steak that is not cooked well isn’t really worth eating.
This recipe will give you the perfect method to cook your steak and potatoes. The trick to cooking the perfect steak is to make sure that you start off with a hot pan and to make sure that the steak is cooked for the perfect length of time.
If you need some more beefy inspiration then have a look at these two recipes. Each recipe is more delicious than the next!
For a delicious recipe from another food blogger then check out .
I hope that you enjoy this meal as much as we did. Until next time, Leanne xoxo
The perfect steak and potatoes dinner
4 rib-eye steaks
Salt and pepper to taste
2 Tbsp oil
4 potatoes, sliced into rounds (you can cut them as thick or as thin as you want, it will just change the cooking time)
Salt to taste
- Using one tablespoon of the oil rub each steak with the oil and then season each steak with salt and pepper and set aside
- Next, drizzle the second teaspoon of oil over the sliced potatoes and season the potatoes with salt
- Place the seasoned potatoes onto a baking tray lined with baking and place them into an oven that has been pre-heated to 180⁰C
- Cook the potatoes for one hour or until they are crispy and have patches that are golden brown
- When the potatoes are nearing the end of their cooking time, lightly rub a pan with oil so that there is a very thin layer of oil on the base of the pan
- Place the pan onto the stove to cook the steaks and heat it up enough so that when you place the steaks onto the pan you hear a good sizzle
- Sear the steaks for 4 minutes per side and then place them on a plate to rest for a few minutes (if you find that they are catching then add a bit more oil to the pan)