Savory Steak and Potatoes – Over The Fire Cooking
Sometimes it's hard to beat the classics: savory steak and potatoes made in an easy way for a quick and delicious meal. With a side of homemade steak sauce, this cast iron skillet has never looked better. My favorite kind of New York The New York Strip is a delicious cut of meat and my […]

Sometimes it's hard to beat the classics: savory steak and potatoes made in an easy way for a quick and delicious meal. With a side of homemade steak sauce, this cast iron skillet has never looked better.

My favorite kind of New York

The New York Strip is a delicious cut of meat and my favorite steak with potatoes. Coming from the cow's short loin area and neighbor to the beef tenderloin, you can expect this cut to be tender! You all know we love to change our cooks with different and unique flavors, but today we felt like a good day to get back to basics with these savory steaks and potatoes.

For this recipe, we used the MVP, the OG, the GOAT, the most famous seasoning of all time: salt and pepper! The great thing about these two is that you probably already have them in your kitchen cabinet (or maybe in stock like I did)! We have used coarse salt and pepper for this cook to give more texture to our steaks. Feel free to add garlic to it if you like that sort of thing.

salted steak and potatoes

Everyday I'm Trufflin '

Butter is another not-so-secret tip for a great savory steak and potato recipe. You can put butter on any steak and it's a guaranteed winner every time! It's also a great way to add extra flavor like herb butter, hatched chili butter, parmesan butter, Cajun honey butter, sriracha butter. I think you understand now, right?

You can create any type of butter for this salted steak and potato recipe, but for this cook we used truffle butter. The mushroom, garlic, and earthy flavor of this butter makes it a great choice for a savory steak! We melted some in a cast iron bowl and iced it over our steaks while they were grilling.

Talk about gravy for those salty steaks and potatoes

We all know my love of glazes, toppings and drizzle. But how about a steak sauce? I haven't made a lot of steak sauces lately so this cook seemed like a good opportunity to try it out. Ketchup, soy sauce, worcestershire (spell that without automatic correction ...), Dijon mustard, white wine vinegar and chipotle puree, everything is perfectly mixed to make this sauce something worth dipping in this recipe. salty steak and potatoes!

salted steak and potatoes

salted steak and potatoes

Pan-fried potatoes

Another frequent traveler with any steak dish would be the potato! Who doesn't love ALL versions of a potato ?! Whether fried, baked or boiled and mashed, you can count on me! Rosemary, thyme, garlic, salt and pepper were all we added to our pan-fried potatoes. Simple and easy seasoning. That's all you need with this Salted Steak and Potato Recipe.

Let's eat salted steak and potatoes

That's all we did today! It might sound simple, but I promise you it was just as delicious as some of our more complex cooks. If it took you a while to try my recipes, now is your chance to try this Salted Steak and Potatoes! Slice this steak and put in the pan with the potatoes for an extra touch. Best enjoyed with family and friends!

Sometimes it's hard to beat the classics: savory steak and potatoes made in an easy way for a quick and delicious meal. With a side of homemade steak sauce, this cast iron skillet has never looked better.

Classes: Main course

Cooked: American

Keyword: Salted steak and potatoes

Portions: 4 people

Author: Derek wolf

Steak ingredients

  • 3 NY bands
  • 2 teaspoon coarse sea salt
  • 2 teaspoon coarse black pepper
  • 3 teaspoon canola oil
  • 2 tablespoon truffle butter for icing
  • Chopped parsley For garnish

Potato ingredients

  • 2 cups golden potatoes in cubes
  • 1 teaspoon rosemary chopped
  • 1 teaspoon Thyme chopped
  • 4 Cloves of garlic chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1.5 tablespoon canola oil

Chipotle Steak Sauce

  • ¼ Chopped off ketchup
  • 1.5 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon Dijon mustard
  • ½ tablespoon chipotle puree
  1. Froth your steaks with oil and season well with salt and pepper. Add a little oil to your cubed potatoes and season with salt and pepper. Mix the ingredients for the chipotle sauce and place it in the fridge until you are ready to use it.

  2. Preheat your heat for direct cooking over medium-high heat (around 375F).

  3. Preheat your cast iron pan on the heat with a little canola oil for 1 minute. Once hot, add the potatoes to cook for about 15 minutes, making sure to stir frequently.

  4. When the potatoes start to soften and brown, push the pan to the cooler side of the grill and add your steaks. Cook the steaks, about 4 minutes per side, until they are at 120 ° F for medium rare doneness. While the steaks are cooking, preheat a pan with the truffle butter (or whatever butter you decide to use). Baste the steaks before each flipping to create a well-formed crust. Once the steaks are cooked, remove them to rest for 7 to 8 minutes. Make sure to stir your potatoes every now and then to avoid burning them.

  5. While the steaks are resting, add the rosemary, thyme, garlic, salt and pepper to the potatoes. Cook for 30 seconds, then remove from the heat.

  6. Serve your steak whole or sliced ​​with a side of potatoes and chipotle sauce. Enjoy!

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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