Garlicky Steak & Potatoes
Time needed
Serving Size / Yield
Ingredients
- 1 ½ lb. ribeye steak
- 1 head of garlic
- 2 small yellow potatoes, wedged
- 4 sprigs fresh rosemary
- 1 Tbs. butter
- Salt and pepper to taste
- Olive oil
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Directions
Preheat the oven to 425 degrees. In a mixing bowl, combine the potatoes, another tablespoon of oil and a fair amount of salt and pepper and two sprigs of rosemary. Add in a couple of cloves of garlic crushed and roast them for 30 minutes until they’re tender. Take the steak out half an hour before you begin cooking to get it to room temperature. Heat a cast-iron skillet on high heat and add the butter and a tablespoon of oil. Sprinkle a generous amount of salt and pepper on the steak and put it in the skillet fat-side down. Cook the steak for 3 minutes and then flip it. Cook the sides using tongs for 3 minutes each side as well. Baste the steak continuously (cook longer on each side for a more well-done steak or put it in the oven for 10 minutes with the potatoes). Let the steak cool ten minutes before slicing it.
