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Classic steak and baked potatoes


Classic steak and baked potatoes



– 2 ribeye steaks (approx. 2.5 cm thick)

– 4 large fried potatoes

– 2 tablespoons olive oil


– 4 tablespoons unsalted butter

– salt and freshly ground black pepper to taste

– 1 teaspoon garlic powder

– 2 teaspoons fresh rosemary, finely chopped

– 2 teaspoons fresh thyme, finely chopped




  1. Preheat your oven to 425°F (220°C). Wash the potatoes and prick them all over with a fork. Rub each potato with 1/2 tablespoon olive oil and season with salt. Place them directly on the oven rack and bake for about 45 minutes to an hour, or until tender inside.2. Start preparing the fillets about 15 minutes before the potatoes are ready to cook. Season both sides of the steaks with salt, pepper and garlic powder.
  2. Heat a frying pan over medium heat and add the remaining olive oil.Once hot, add the steaks and cook over medium heat for about 4-5 minutes on each side or until  desired doneness.
  3. Remove the fillets from the pan and let them rest for 5 minutes. In the meantime, open the fried potatoes and fluff the inside with a fork. Add a tablespoon of butter to each potato and sprinkle with rosemary, thyme, salt and pepper.5. Serve the fillets together with the herb potatoes.


Preparation time: 10 minutes Cooking time: 1 hour Total time: 1 hour 10 minutes



Kcal: 720 kcalServings: 2 servings

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