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Steak with Smashed Potatoes

Name: Steak with Smashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Steak with Smashed Potatoes
Ingredients: 500g ribeye steaks; 500g baby potatoes; 2 tablespoons olive oil; 30g butter; 2 cloves garlic; 1 teaspoon salt; 1 teaspoon black pepper; 1 sprig fresh rosemary

Steak with Smashed Potatoes is a hearty and satisfying meal that combines tender beef with crispy golden potatoes. This dish is perfect for a weekend dinner or a special occasion at home. You can prepare the potatoes in advance to save time when you are ready to cook. The combination of simple seasonings and high heat creates a wonderful texture.

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What makes steak with smashed potatoes a good choice?

This recipe is great because it uses basic ingredients to create a restaurant quality meal. Steak with Smashed Potatoes offers a nice contrast between the juicy meat and the crunchy potato edges. It is a reliable choice for anyone who loves a classic meat and potato combination. You only need one pan and one baking tray to get everything ready.

Follow these 4 steps for steak with smashed potatoes

Step 1

Boil potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook them for about fifteen minutes or until they are tender. Drain the water and let the potatoes sit in the pot for a moment to dry out. Pre-heat your oven to 200 degrees while the potatoes finish.

Step 2

Smash potatoes: Arrange the boiled potatoes on a baking tray with plenty of space between them. Use a heavy glass or a fork to press down on each potato until it is flat. Drizzle them with olive oil and season with salt and pepper. Roast them in the oven for twenty minutes until they are golden and crispy.

Step 3

Fry steak: Season the meat on both sides with salt and pepper. Heat a frying pan over high heat with a little oil until it starts to smoke slightly. Place the beef in the pan and cook for three minutes on each side for medium-rare. Add the butter, garlic and rosemary to the pan during the last minute to baste the meat.

Step 4

Serve meal: Remove the beef from the pan and let it rest on a warm plate. Take the potatoes out of the oven once they are perfectly crunchy. Slice the meat against the grain if you prefer or serve the pieces whole. Plate the meat alongside a generous portion of the crispy potatoes.

The best tips for steak with smashed potatoes

Make sure the pan is very hot before adding the beef to get a dark brown crust. You can add a little extra butter and herbs to the pan for more flavour during the final minutes of cooking. Smashed potatoes become extra crispy if you let them steam dry for a few minutes after boiling.

Use a heavy baking tray to ensure the potatoes brown evenly on the bottom. Steak with Smashed Potatoes tastes best when served immediately while the potatoes are still crunchy. If you prefer your meat well done, cook it for a few minutes longer on each side. Always use fresh garlic for the best aroma in the pan sauce.

You may also like pasta with prawns and chilli, meat sauce with chicken or risotto with beetroot.

Ingredients

servings

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500 g ribeye steaks
500 g baby potatoes
2 tablespoons olive oil
30 g butter
2 cloves garlic
1 teaspoon salt
1 teaspoon black pepper
1 sprig fresh rosemary

Cooking time

Nutrition information

NUTRITIONper serving

Energy:3954 kJ / 945 kcal
Fat:62 g
- of which saturates:26 g
Carbohydrates:42 g
- of which sugars:2 g
Protein:55 g
Fibre:4 g
Salt:2.1 g

To get the best results for Steak with Smashed Potatoes, ensure your meat is at room temperature before frying. Boil the potatoes until they are soft enough to crush easily with a fork. High heat is essential for getting a good crust on both the beef and the potatoes.

What kind of potatoes work for Steak with Smashed Potatoes?

Small waxy potatoes like baby or new potatoes are the best choice for Steak with Smashed Potatoes. These hold their shape well during boiling and become very crispy when you roast them. Larger potatoes can be used if you cut them into smaller chunks before boiling.

How long should the meat rest after cooking?

Let the meat rest for at least five minutes after cooking to keep the juices inside. This ensures every bite remains moist and tender when served. Resting also allows the internal temperature to even out across the whole piece of beef.