Porterhouse steak with crispy garlic potatoes
This Porterhouse steak recipe features tender, juicy beef paired with crispy garlic-roasted potatoes, enhanced by aromatic herb butter. Perfect for an impressive dinner, it combines robust flavors with straightforward steps.
Cook time 40 min
Prep time 15 min
Ingredients:
1/2 cup butter1 tbsp fresh parsley
1 tbsp chives
1 tbsp dried oregano
1 tbsp rosemary
2 garlic cloves
1 tsp mustard
4 potatoes
1 tbsp olive oil
4 beef fillets
Porterhouse steak with crispy garlic potatoes is a classic and savory dish that combines the tender, juicy flavors of a well-cooked steak with the aromatic and crispy perfection of roasted potatoes. This recipe is perfect for a hearty dinner and is sure to impress with its delicious combination of herbs, butter, and garlic.
Instructions:
- In a small mixing bowl, combine the softened butter, fresh parsley, chives, dried oregano, rosemary, minced garlic, and mustard.
- Mix well until all the herbs and garlic are evenly incorporated.
- Set aside or refrigerate until ready to use.
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potato chunks with olive oil and a generous pinch of salt and pepper.
- Spread the potatoes in a single layer on a baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- While the potatoes are baking, take the beef fillets out of the refrigerator and let them come to room temperature for about 10-15 minutes.
- Heat a large skillet or grill pan over medium-high heat. Once hot, lightly grease with a small amount of olive oil or butter.
- Season the beef fillets generously with salt and pepper.
- Place the fillets into the hot pan and cook for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.
- In the last minute of cooking, add a dollop of the herb butter to each fillet and let it melt, basting the steak with the melted butter.
- Once the steaks are cooked to your liking, remove them from the pan and let them rest for 5 minutes to retain their juices.
- Divide the crispy garlic rosemary potatoes onto four plates.
- Place the beef fillets alongside the potatoes.
- Add an additional dollop of herb butter on top of each steak if desired. This will melt and create a delicious finishing sauce.
- Garnish with additional fresh parsley or chives for a pop of color and flavor.
- Serve immediately and enjoy your Porterhouse steak with crispy garlic rosemary potatoes!
Following this recipe will reward you with a delicious porterhouse steak accompanied by crispy, flavorful garlic potatoes. This combination creates a satisfying main course that is perfect for any special occasion or a comforting homemade dinner. Enjoy your meal and the rich, aromatic experience it provides!
Porterhouse steak with crispy garlic potatoes FAQ:
For medium-rare, cook the Porterhouse steak for about 3-4 minutes on each side. Adjust the time based on the thickness of the fillet and your desired doneness.
Yes, you can substitute other types of potatoes, such as Yukon Gold or red potatoes, but cooking times may vary slightly based on their size and type.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet to retain the steak’s flavor and texture.
If you don't have fresh herbs, you can use dried versions in smaller quantities. For example, 1 tsp of dried parsley or chives can replace the fresh herbs.
Ensure the potatoes are cut into even-sized pieces, spread them in a single layer on the baking sheet, and toss them well with olive oil. Flipping them halfway through helps achieve maximum crispiness.
Tips:
- Ensure your steaks are at room temperature before cooking for even cooking.
- For extra crispy potatoes, make sure they are well drained and patted dry before roasting.
- Do not overcrowd the potatoes on the baking sheet to ensure they roast evenly and become crisp.
- Use a meat thermometer to check the internal temperature of the steak to achieve your desired doneness (medium-rare: 130-135°F/55-57°C, medium: 140-145°F/60-63°C).
- Allow the steaks to rest for a few minutes after cooking to retain their juices.
- Feel free to adjust the herbs and garlic to suit your taste preferences.
Nutrition per serving
4 ServingsCalories 770kcal
Protein 63g
Carbohydrates 40g
Fiber 6g
Sugar 2.07g
Fat 44g
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