Steak with Smashed Potatoes
Steak with smashed potatoes gives you two textures from two pans: a deep brown, buttery ribeye and potatoes with craggy, crunchy edges and soft middles. The potatoes are boiled, flattened and roasted, so most of the work is hands-off. The steak takes under ten minutes at the end, which makes this a good dinner for two.
- Total
- 55 min
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 2
- Per serving
- 910kcal
Buying and preparing steak with smashed potatoes
Look for ribeye steaks around 2.5cm thick with good marbling, since the fat melts as it cooks and keeps the meat juicy. Take them out of the fridge when you start the potatoes, so they are not fridge-cold in the pan. The potatoes take at least 15 minutes to boil, which is plenty of time.
Choose small potatoes of roughly even size so they cook at the same speed. The unpeeled skins crisp up nicely in the oven.
Cooking steak with smashed potatoes
Tap a time to start a timer.
- Boil the potatoes Take the steaks out of the fridge. Heat the oven to 220°C (200°C fan), gas 7. Put the potatoes in a pan of cold water with the pinch of salt, bring to the boil and simmer for , until a knife slides in easily. Drain and leave them in the colander to steam dry for .
- Smash Pour 1 tbsp of the oil onto a large baking tray. Space the potatoes out and press each one down with a masher or the base of a glass until about 1.5cm thick. Brush or drizzle with the rest of the oil, then season with half the sea salt and some pepper.
- Roast Roast for , until the edges are deep golden and crisp. When the potatoes have about left, start the steak.
- Fry the steak Pat the steaks dry with kitchen paper and season both sides with the remaining sea salt and pepper. Heat the frying pan over a high heat until very hot. Add a drizzle of oil from the potato tray if the pan looks dry, then add the steaks. Cook for on each side for medium-rare, turning once.
- Baste Add the butter, garlic and rosemary to the pan. Tilt the pan and spoon the foaming butter over the steaks for the last minute of cooking.
- Rest and serve Lift the steaks onto a warm plate and leave them to rest for . Slice against the grain, spoon over the pan juices and serve with the crisp potatoes.
Getting the steak right
A very hot, dry-ish pan gives a dark crust, so give the steaks space and leave them alone for the first couple of minutes. Whole cuts such as steak can be served rare, because bacteria sit on the outside and are killed by the searing. Rest for 5 minutes so the juices settle. Cutting too soon leaves a pool on the plate.
What to serve with it
A handful of peppery rocket or watercress on the side is all you need. For a sauce, try steak with pepper sauce. For more on the steak itself, see pan-fried ribeye steak. The same potatoes work with fish too, in cod with smashed potatoes.
Common problems and fixes for steak with Smashed Potatoes
- The potatoes fall apart when you smash them.
- They have been overboiled. Cook them for about 15 minutes until a knife slides in, drain them straight away and let them steam dry before pressing down gently.
- The potatoes come out pale and soft rather than crisp.
- The tray was too crowded or the oven too cool. Leave a gap between the potatoes, keep the oven at 220°C (200°C fan), gas 7, and make sure the potatoes are dry and well oiled before roasting.
- The steak is grey and tough instead of browned.
- The meat was wet or the pan not hot enough. Pat the steaks dry, let the pan get very hot, and do not move the steaks for the first 2 minutes so a crust forms.
Frequently asked questions about steak with Smashed Potatoes
How long do you cook steak for medium-rare?
About 3 minutes on each side for a 2.5cm ribeye in a very hot pan, then 5 minutes of resting. Allow 2 minutes a side for rare and 4 for medium.
Which potatoes are best for smashing?
Small waxy potatoes such as baby or Charlotte potatoes hold together when boiled and crisp well in the oven. Larger potatoes work if you halve them first and boil for slightly longer.
Can you smash the potatoes ahead of time?
Yes. Boil and smash them up to a day ahead, cover and chill, then oil and roast them straight from the fridge, adding about 5 minutes to the cooking time.
Which cut of steak can you use instead of ribeye?
Sirloin or rump work well. Both are leaner than ribeye, so reduce the frying time by about 30 seconds a side if they are thinner than 2.5cm.
How did you like the recipe?
4.7 / 5 · 57 ratings
