Beginner Level Rosemary Steak and Potatoes Recipe

How to make it

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• Position a rack 6 inches from the broiler and heat the broiler on high. Season the steaks with 1 teaspoon salt and a few grinds of pepper.
• Melt 2 tablespoons of the butter. Cut the potato crosswise into thin, uniform slices about 1/8 inch thick. Spray a heavy-duty rimmed baking sheet with cooking spray. In a large bowl, gently toss the potato slices with the melted butter, chopped rosemary, 1/2 teaspoon kosher salt, and a few generous grinds of pepper. Arrange the potato slices in a single layer on the baking sheet and broil until they begin to brown, 2 to 4 minutes. Flip and broil luntil the second sides are lightly golden brown and the potatoes ae slightly crisp around the edges, 3 to 5 minutes. Set aside and keep warm
• Set a heavy skillet over high heat for 1 1/2 minutes. Carefully set the steaks in the pan and sear without moving for 2 to 3 minutes. Flip the steaks and cook for another 2 to 3 minutes, for medium rare. Remove the pan from the heat and add the remaining 2 tablespoons butter and the rosemary sprigs to the pan. Let the steaks rest in the pan for 5 minutes, basting them occasionally with the pan juices. Carve the steaks into 1/4 inch slices and sprinkle with salt.
• Arange the steak and potatoes on two dining plates and drizzle the steak with the rosemary-butter and sauce. Serve immediately..
• Note: Remember to get the pan really hot. You should hear a nice sizzle when you place the steaks in the skillet. The 5 minutes resting time allows the steaks to reabsorb the juices. Simple steps to remember, but important.