Steak and Baked Potatoes
A simple and filling meal featuring seared steak and fluffy baked potatoes, perfect for any weeknight or special occasion.
Ingredients
Main Ingredients
- 2 pieces steaks (ribeye, sirloin, or your choice) Feel free to choose your preferred cut of steak.
- 2 large potatoes Large russet or Yukon gold potatoes work well.
- Salt and pepper to taste Season to your preference.
- Olive oil or butter Used for cooking steaks and for potatoes.
- Optional toppings (sour cream, chives, cheese) Customize your baked potatoes with your favorite toppings.
Instructions
Preparation
- Preheat your oven to 450°F (230°C).
- Wash and poke holes in the potatoes, then rub them with olive oil and salt.
- Place the potatoes directly on the oven rack and bake for about 45–60 minutes, until soft.
- Season the steaks with salt and pepper.
Cooking
- Heat a skillet or grill over medium-high heat and add a little olive oil or butter.
- Cook the steaks for about 4–5 minutes on each side for medium-rare, depending on thickness.
- Remove the steaks from heat and let them rest for a few minutes.
Serving
- Serve the steaks with the baked potatoes topped as desired.
Notes
Rest the steak after cooking to keep juices inside. Use a potato fork to check that the potato is soft inside. For crisp skin, rub the potato with oil and bake on the rack. Cool leftovers quickly and store in the fridge in sealed containers. Use within 3–4 days for best taste and safety.