This recipe combines two of my absolute favorite things: a perfectly cooked steak and unbelievably crispy garlic parmesan potatoes. It’s a meal that’s both impressive and surprisingly easy to make. Trust me, you don't need to be a Michelin-star chef to pull this off. Seriously. I'm living proof. Even my mom (who thinks burnt toast is a culinary triumph) loves this recipe!
The secret to these potatoes lies in roasting them at a high temperature, ensuring they get beautifully browned and crispy on the outside, while remaining fluffy on the inside. And don't forget that generous sprinkle of Parmesan—the salty, cheesy goodness takes them to another level. Pair it with a juicy steak, and you've got yourself a dinner that's guaranteed to impress.
Required Equipments
- Large skillet
- Baking sheet
- Potato masher or ricer
- Chef's knife
- Cutting board
- Measuring cups and spoons
Steak with Garlic Parmesan Potatoes
This recipe brings together a perfectly seared steak and crispy garlic parmesan potatoes for a satisfying and flavorful meal that's surprisingly easy to make.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for perfectly crispy potatoes.
- Wash and scrub about 2 pounds of Yukon Gold potatoes. No need to peel them—the skins add flavor and texture (unless you really hate potato skins, then go ahead and peel 'em!).
- Cut the potatoes into roughly 1-inch cubes. Don't worry about making them perfectly uniform; rustic is good!
- In a large bowl, toss the potato cubes with 4 tablespoons of olive oil, 4 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure those potatoes are fully coated.
- Spread the potatoes in a single layer on a baking sheet. Overcrowding will lead to steaming instead of crisping.
- Roast for about 30-40 minutes, or until golden brown and tender. Flip them halfway through to ensure even cooking. If they're browning too quickly, reduce the oven temp slightly.
- While the potatoes are roasting, it's steak time! Pat your steak (about 1.5-inch thick) dry with paper towels. Season generously with salt and pepper, both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the steak for 2-3 minutes per side, to create a beautiful crust. I like to use a cast iron skillet—it makes everything better, right?.
- Reduce the heat to medium, and continue cooking to your desired doneness. Use a meat thermometer to check the internal temperature. Remember, it’ll continue to cook slightly after you remove it from the heat.
- Once the steak is cooked, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- In the last 5 minutes of potato roasting, add 1/2 cup of grated Parmesan cheese to the potatoes. Toss gently to combine. The heat from the potatoes will melt the cheese beautifully.
- Slice the rested steak and serve alongside the crispy garlic parmesan potatoes. Optional: Add some fresh parsley for garnish. Doesn't that just sound lovely?
- Enjoy your amazing meal!!
📝 Notes
- For extra flavor, add fresh herbs like rosemary or thyme to the potatoes before roasting.
- Adjust cooking times depending on steak thickness and desired doneness. Use a meat thermometer for accuracy!
- If your potatoes are browning too quickly, reduce the oven temperature by 25°F (14°C).
- Don't forget to let your steak rest before slicing for maximum tenderness and juiciness!
🍎 Nutrition
Calories: 600 kcal
Protein: 40 g
Fat: 30 g
Carbohydrates: 60 g
Fiber: 5 g
Calcium: 70 mg
