Giant Ribeye Steak Basted in Butter, Garlic & Herbs and the BEST Potatoes Ever!
It's Saturday night and what else do you want for dinner after a long week of quarantine working from home and home schooling than a huge tender, moist, flavorful steak? And how about the best potatoes I have ever made? Seriously, I promise - they are insanely delicious! By-the-way, this is a short recipe but there are a lot of photos and hopefully, a video!
Ingredients
2 large bone-in ribeye steaks, seasoned
4 medium or 3 large russet potates, cubed
4 garlic cloves, whole and smashed
3 garlic cloves grated
3 sprigs fresh rosemary
3 sprigs fresh sage
3 sprigs fresh thyme
2 tablespoons dried Italian seasoning
3 tablespoons + 3 tablespoons vegetable oil
4 tabs butter
Thoroughly wash and dry the potatoes. I usually cut them in half and then slice like french fries (oven fries) and then slice the opposite way to cube them. There are more wedges than cubes, but you get the idea. Add three tablespoons vegetable oil to a medium to large skillet over medium-high heat. When the oil begins to ripple, gently add the potatoes. Stir them around the coat them with the hot oil, add salt and pepper and stir again. Elevate the heat to high and add two tablespoons of dry Italian seasoning and the grated garlic. The aroma as it heats up with blow your mind! Stir one more time. Don't leave the potatoes. When you see a golden crust beginning to form, toss them or flip them with a spatula. The process takes a few minutes each side. Once you have flipped them, add fresh rosemary sprigs and reduce the heat to medium. Allow it to cook without tending for six minutes. Turn the potatoes over and let it work.
Now, the steak, if you had your butcher season it or if you seasoned it yourself, should be ready to go into the skillet. I like to sear and baste my steaks but I also know that there is nothing like a grilled steak, too. So, however you decide to work. You know, you could use a cast iron skillet IN your bbq grill at the end of its cooking to baste it with garlic and herb infused butter. I am obsessed with searing and basting in the skillet manner of cooking the steak, so that is how I am going to write about it. Very simple but insanely good!
Add three tablespoons vegetable oil and three or four tabs butter over high heat. Add the garlic cloves and the herbs. Mmmm!!!
When the oil begins to ripple and the butter foams, coat the skillet thoroughly (sometimes it pools in one spot if not totally level) and add the steak. When you hear that crackle and pop Then you have done well! Reduce to medium-high heat. Allow the steak to sear uninterrupted for about six minutes, maybe seven, if it is one full inch or more like mine was (more). Afterward, lift up the steak, re-coat the skillet and lay the opposite side down. Again, six or seven minutes but on slightly lower heat. During this time, use a spoon to baste the steak. Do not be afraid to get the garlic and herbs on the steak; it's flavor! Turn one last time after basting a couple of minutes, repeat on the other side and remove the steak. Check with a thermometer in a couple of minutes to see if it is done.
I hope the videos work! When you click on it, it takes you to another screen. Click on it again if it does not auto-start. You can almost smell the flavors just looking at the video.
Plate as you wish. Some people like their steaks cut off the bone and sliced. I like to eat it and give my little dog the bone. His treat for being such a great dog!
I add a little more fresh rosemary and a little shaved parmesan to the potatoes once done cooking to add a little more flavor prior to serving. The potatoes are crispy and full of flavors on the outside and soft on the inside. All done on the skillet within 30 minutes for the potatoes, which you would want to start first.
One more!!!
As always, Thank You for your visit and your time! I always appreciate it!
Now, Go Cook Something For Someone You Love!!!
~Martin
In-House Cook
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