Description
Experience the classic American steakhouse vibe at home with this perfectly seared ribeye steak and a fluffy, skin-crisped baked potato. Using high-heat searing and slow oven-roasting techniques, this meal delivers professional-grade textures and rich flavors. The secret lies in dry-brining the steak for a beautiful crust and salt-rubbing the potatoes for an irresistibly crunchy skin. This hearty, satisfying meal is perfect for a special dinner, providing a sophisticated balance of savory butter-basted meat and earthy, airy potatoes.
Ingredients
2 Ribeye or New York Strip steaks (1.5 inches thick)
2 Large Russet potatoes
2 tablespoons Kosher salt
3 tablespoons Avocado oil
4 tablespoons Unsalted butter
4 cloves Fresh garlic, crushed
3 sprigs Fresh thyme
Instructions
Preheat oven to 400 degrees Fahrenheit.
Scrub the potatoes, pat them dry, and prick them several times with a fork.
Rub potatoes with 1 tablespoon avocado oil and coat heavily with kosher salt.
Place potatoes directly on the oven rack and bake for 50 to 60 minutes until tender.
Remove steaks from the refrigerator 45 minutes before cooking and pat dry.
Season both sides of the steaks liberally with salt.
Heat a cast-iron skillet over medium-high heat until it begins to smoke.
Add remaining oil and sear steaks, basting with butter, garlic, and thyme during the final minutes of cooking.
Notes
Ensure the steaks are at room temperature before searing to achieve an even cook. Using a high smoke-point oil like avocado oil is crucial to prevent burning. Rest the steaks for at least 5-10 minutes after cooking to retain their juices.
- Prep Time: 15
- Cook Time: 60
- Category: recipes
- Method: Pan-searing and Oven-roasting
- Cuisine: American