Porterhouse steak with crispy garlic rosemary potatoes
Experience the ultimate steak dinner with our Porterhouse steak recipe, paired with crispy garlic rosemary potatoes. This dish features succulent beef fillets seared to perfection, complemented by buttery potatoes seasoned with fresh parsley, chives, oregano, and mustard. Impress your guests with this delicious and easy-to-make meal.
- 21 Apr 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Porterhouse steak with crispy garlic rosemary 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.
Ingredients:
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 wedges 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!
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.
Following this recipe will reward you with a delicious porterhouse steak accompanied by crispy, flavorful garlic rosemary 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!
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 770kcal | 31% |
| Protein | |
| Protein 63g | 44% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 16% |
| Sugar 2.07g | 2% |
| Fat | |
| Fat 44g | 51% |
| Saturated 20g | 66% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 180mg | 33% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.97mg | 75% |
| Vitamin B3 15mg | 93% |
| Vitamin B6 2.19mg | 129% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 9ug | 381% |
| Vitamin C 44mg | 48% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 10mg | 94% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 700mg | 56% |
| Potassium, K 1710mg | 50% |
| Selenium, Se 60ug | 105% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 10mg | 92% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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