STEAK AND POTATOES

Ingredients

Potatoes:

• 2 large Russet potatoes, washed and cubed

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp salt

• 1 tsp cayenne pepper
  1 Tbsp olive oil
  

  Steak:

• 2 large boneless rib eye steaks

• Salt and black pepper to taste 

• 2 Tbsp butter

• 1 tsp lemon pepper

• 4 cloves garlic, minced

• Fresh cilantro to taste

• 2 eggs
  

Directions

Step 1

Allow steaks to come to room temperature before cooking. Take them out of the refrigerator about 1 hour before you’re ready to season and cook them. Preheat the oven to 425 degrees. Place a sheet tray in the oven to start heating.

Step 2

In a large mixing bowl add garlic powder, paprika, salt and cayenne pepper until fully combined. Add the cubed potatoes to the bowl and toss until fully coated with the seasoning mixture. Drizzle in olive oil and toss again to coat. Place on the preheated sheet tray and bake for 40 minutes flipping midway through.

Step 3

Blot the rested steak dry with a paper towel and generously season both sides with salt.

Step 4

Heat cast iron skillet on high heat. It should start to smoke. Reduce the heat to medium high. Add 1 Tbsp olive oil, then the seasoned steaks. Let cook, undisturbed for 2 minutes on each side. Reduce heat to medium, add butter to pan, when it begins to melt, add garlic, then lemon pepper to the steak. Finally add cilantro and begin to baste the steak. Transfer the steaks to a cutting board and allow to rest.

Step 5

Into the skillet steaks were cooked in, cook 2 eggs your preferred style using the left-over butter. To serve, cut steak into 1/2 inch strips, place eggs on top, then pile on freshly baked potatoes on the side.