Classic Steak and Baked Potatoes
Ingredients:
– 2 rib-eye steaks, 2.5 cm thick
– 4 large baking potatoes
– 2 tablespoons olive oil
– 4 tablespoons butter
– Salt and freshly ground black pepper (to taste)
– 2 cloves garlic (to taste) (chopped)
– fresh rosemary, thyme or herbs of your choice
Classic Steak and Baked Potatoes 
Directions:
1. Preheat oven to 400°F (200°C) for potatoes.
2. Wash the potatoes thoroughly and prick them several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on oven rack and bake for about 60 minutes or until tender.
3. Start preparing the steak about 15 minutes before the potatoes are cooked. Heat a heavy-based frying pan over high heat and add 1 tablespoon of olive oil.
4. Season the steak generously with salt and pepper. When the pan is very hot, add the steak and cook until desired doneness, about 4 to 5 minutes per side.
5. At the last moment of cooking, add the butter, garlic, and herbs of your choice to the pan, continuing to spoon the butter over the steak.
6. Remove the steak and let it rest for a few minutes before serving with the baked potato. Cut the potatoes open and season with butter, salt, and pepper.
Preparation time: 10 minutes |Cooking time: 1 hour 10 minutes |Total time: 1 hour 20 minutes
kcal: 890kcal |Servings: 2 servings