A beautifully seared, juicy steak with a perfect pink center, seasoned with flaky sea salt and fresh herbs, paired with golden, crispy Hasselback potatoes for the ultimate comfort meal. 😍🔥
🛒 Ingredients:
For the Steak:
2 ribeye or New York strip steaks 🥩
1 tbsp olive oil 🫒
2 tbsp butter 🧈
4 garlic cloves, smashed 🧄
3 sprigs fresh rosemary or thyme 🌿
Salt & freshly ground black pepper to taste 🧂
For the Hasselback Potatoes:
4 medium Yukon gold potatoes 🥔
2 tbsp melted butter
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste
Fresh parsley, chopped (for garnish) 🌿
👩🍳 Instructions:
Prep the potatoes: Preheat oven to 400°F (200°C). Slice the potatoes thinly, stopping just before cutting all the way through to create a “fan” effect. Place on a baking sheet. 🍽️
Season & bake: Brush with melted butter and olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Bake for 45-50 minutes until crispy and golden. 🔥
Prepare the steak: Let steaks come to room temperature. Pat dry, season generously with salt and pepper.
Sear the steak: Heat olive oil in a cast-iron skillet over high heat. Add the steaks, sear for 3-4 minutes per side for medium-rare. In the last minute, add butter, garlic, and rosemary. Baste with the melted butter for extra flavor. 🍳
Rest and serve: Let the steak rest for 5 minutes. Slice and sprinkle with flaky sea salt and fresh parsley. Serve alongside the crispy Hasselback potatoes. 🧂🥩
Juicy, tender steak paired with crispy, buttery potatoes—this dish is all about bold flavors and perfect textures. 😋🍽️
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