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Simple Steak & Potatoes

November 28, 2009

This recipe is the most bare bones way to make a steak dinner cooked in a kitchen with only a few key ingredients. It is fun to make and will taste as good as anything you get in a restaurant. I make a variation of this for dinner at least once a week and it can be prepared in under 30 minutes. You don’t need some expensive marinade or spice rub to make a piece of meat taste good. You just need a good piece of meat cooked simply. The proof is in the pudding.

For this you will need:

– Steak for as many people as you are serving. 6-8ozs. Per person.
– Potatoes for as many people as you are serving. About one small handful per person.
– A shallot or onion.
– A fresh herb of your choice. I am partial to thyme.
– Stock, white wine or cream for deglazing. About half a cup per person.
– Some butter
– Some vegetable oil
– Some salt.
– One frying pan
– One pot
– One steam tray (optional)

You are going to roast the meat in the pan and steam the potatoes in the pot. When the meat is cooked you will deglaze the pan and use the sauce from it to dress the potatoes.

Pre heat your oven to 375 degrees. Set your frying pan over a medium high heat and set up your pot with your steam tray or water. While the pan heats up you can prep your potatoes.  Chop the potatoes into bite sized pieces and toss them in you steam tray or pot of water, cover and turn on heat to medium.

PhotobucketMince the shallot and herbs and set aside. Add a light drizzle of oil to your pan to sear the meat. Make sure the pan is nice and hot before you put in the meat. Read up on searing if you are not sure. Pat your meat dry with a paper towel then give it a light dusting of salt on all sides.  Now place it in your hot pan. It should be sizzling.  Sear the meat on all sides.Photobucket

When the meat is browned all the way around slide the whole pan into the oven. It should cook for about 3-6 minutes depending on the size of the meat and how well you want it cooked. I recommend medium rare for beef and lamb, medium to well for pork. An internal read thermometer will give you an accurate temperature gauge or you can use my simple method for gauging meat doneness. When it seems cooked, remove it from the oven and set the meat aside on a plate to rest.

Put the pan back on the stove at medium heat and add butter to the pan. USE A POT HOLDER! About 1 tablespoon of butter per pound of meat. Add the shallots and herbs to the buttered pan. When the shallots begin to soften and turn brown, add your deglazing liquid.  Turn the heat up and let it simmer. The idea is to let the water evaporate so that the sauce becomes concentrated with the flavors of the meat. It should reduce by about 75%. This will take a few minutes, so be patient.

While the sauce reduces check your potatoes. When they are soft, they are done. Drain them or remove them from the steam tray and add a touch of butter and salt. When the sauce has reduced and become thick, remove from heat. Plate your potatoes and pour the sauce generously over them. Slice your meat and serve with a simple salad or some chopped vegetables. Vegetables are as important to your diet as meat, so don’t skip them. That is dinner.

Prep Potatoes

Prep shallot or onion


Sear Meat and Steam potatoes

Sear on all sides

Seared meat goes in the oven


Check meat for doneness


Let the cooked meat rest
This is very important!

Check potatoes


Deglaze pan


Slice meat



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