This recipe combines a juicy, flavorful ribeye steak with perfectly crispy fried potatoes for a classic and satisfying meal.
Ingredients:
- For the Steak:
- 1 (1.5-2 inch thick) bone-in ribeye steak
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- For the Potatoes:
- 4 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 egg, beaten
- 1/2 cup bread crumbs
- Vegetable oil for frying
Instructions:
1. Prepare the Steak:
- Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.
- Season the steak generously with salt and pepper on both sides.
- In a small bowl, combine the minced garlic, rosemary, and thyme.
- Rub the herb mixture over the steak.
2. Prepare the Potatoes:
- In a large bowl, combine the diced potatoes, flour, salt, pepper, paprika, garlic powder, and onion powder. Toss to coat evenly.
- In a separate shallow dish, whisk the egg.
- In another shallow dish, place the bread crumbs.
- Dredge each potato piece in the flour mixture, then dip in the egg, and finally coat in the bread crumbs.
3. Cook the Steak:
- Heat a large cast-iron skillet or grill pan over medium-high heat.
- Add the olive oil to the hot skillet.
- Once the oil is shimmering, carefully place the steak in the skillet.
- Cook for 3-4 minutes per side for medium-rare, or longer for desired doneness.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.
4. Cook the Potatoes:
- Heat about 1 inch of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully add a few potato pieces at a time to the hot oil and fry until golden brown and crispy, about 5-7 minutes.
- Remove the potatoes from the oil with a slotted spoon and drain on paper towels.
- Season the fried potatoes with salt and pepper.
5. Serve:
- Slice the rested steak and serve immediately with the crispy fried potatoes.
- Garnish with fresh herbs, if desired.