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Garlic Buttér Stéak and Potatoés


INGRÉDIÉNTS
For thé potatoés:
  • 3 tabléspoons olivé oil
  • 1 pound médium Yukon Gold or réd potatoés, cut into 3/4-inch wédgés
  • 1/2 téaspoon koshér salt
For thé stéak and garlic buttér:
  • 2 (1-inch-thick) rib-éyé or Néw York stéaks (about 12 ouncés éach), or 1 1/2 pounds flank stéak, cut into 2 piécés
  • 1 téaspoon koshér salt
  • 4 tabléspoons (1/2 stick) unsaltéd buttér
  • 3 clovés garlic, mincéd
  • 2 tabléspoons choppéd frésh parsléy léavés
  • 1 téaspoon fréshly squéézéd lémon juicé, plus moré as néédéd

INSTRUCTIONS
  1. Cook thé potatoés: Héat thé oil in a 12-inch cast iron skillét ovér médium héat until shimméring. Add thé potatoés cut-sidé down, sprinklé with thé salt, and cook undisturbéd until goldén-brown and thé potatoés réléasé éasily from thé pan, about 10 minutés. Using tongs, flip éach wédgé to anothér cut sidé and cook until brownéd and thé potatoés aré téndér, 10 to 15 minutés moré.
  2. Méanwhilé, dry thé stéaks with papér towéls. Séason all ovér with 1 téaspoon salt and sét asidé. Whén thé potatoés aré réady, transfér to a sérving plattér.
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