I’ll tell you, there’s nothing quite like a good ol’ hearty steak and potatoes dinner. That’s right; we’re going back to basics today, folks, the good, old-fashioned comfort food that sticks to your ribs. Trust me, whether it’s for my boisterous aunts and uncles or my always-ravenous nephews and nieces, this dinner gets them all circling back for seconds, without fail.
What’s the secret, you ask? Oh my! It’s as simple as heat, meat, and potatoes, let me tell ya. Aha! Hold your horses! There might be a tiny, teensy-weensy bit of an extra touch snuck in, and that’s oodles of love infused in each morsel. Corny? Well, it might seem cheesy, but I believe a dash or two of tender, love, and care won’t hurt. In fact, they make the dish all the more finger lickin’ good!
I usually begin with the steak, my main star, perfectly seared with a touch of olive oil, a sprinkle of rock salt, and a solid grind of pepper. Chuck in some crushed garlic cloves, not mincing any words here, they need to be crushed, before they besmirch the pan. Then, in goes the steak, sizzling lustily, filling my kitchen with an incredible smell that can wake up a bear in hibernation.
And then, the potatoes, the faithful sidekick. The humble, unassuming spud. Oh! But, what a transformation it undergoes. Cubed, boiled, then fried up in the leftover steak juices with a smidgen of butter and rosemary. Yes, ma’am, they crisp up beautifully, making a delightful crunchy contrast to the juicy steak.
Call me old school, but in these ‘health-crazed-smoothie-bowl’ times, a hearty steak and potatoes dinner is a welcome walk on the wild side. More than the mouthwatering flavors, it is about embracing simplicity and tradition, about creating moments of love and laughter around the dining table, because, after all, isn’t that what good food is all about? Get stuck in, everyone! Dig in, devour, and luxuriate in the joy of a home-cooked meal. This is the real deal, folks.
Let’s Get To Work!
- Start by patting dry your steaks, season generously with sea salt and black pepper on both sides. Let it sit and reach room temperature.
- Preheat your pan over high heat until it’s scorching hot.
- Drizzle some olive oil on the pan and put the steaks in. Cook each side for about 4 to 5 minutes for a beautiful medium-rare.
- Add in a few crushed garlic cloves during the last minute of cooking. Make sure you baste the steaks with the hot oil and garlic in the pan.
- Set the cooked steaks aside on a platter, letting them rest while you work on the potatoes.
- Cut your potatoes into even cubes and let them boil in salted water until fork-tender, don’t forget to drain them well afterwards.
- In the same pan you used for the steaks, melt some butter and toss in the boiled potatoes.
- Season with more salt and pepper, add a sprinkle of rosemary if you have, and let them fry until their sides become golden and crisp.
- Serve the steak and potatoes together on a plate, you could use the remaining buttery steak and garlic mix in the pan as a gravy onto the steaks.
- Don’t forget to accompany this scrumptious dish with your favourite bottle of red and lots of laughter for a memorable family dinner.
That was fresh!
