Classic Steak and Baked Potatoes

Ingredients:

• 2 ribeye steaks, 1 inch thick
• 4 large baking potatoes
• 2 tablespoons olive oil
• 4 tablespoons butter
• Salt and freshly ground black pepper to taste
• 2 cloves garlic, minced
• Fresh rosemary, thyme, or your choice of herbs

Directions:

1. Preheat your oven to 400°F (200°C) for the potatoes.
2. Wash the potatoes thoroughly and poke several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on the oven rack and bake for about 60 minutes, or until tender.
3. About 15 minutes before the potatoes are done, start preparing the steaks. Heat a heavy skillet over high heat and add a tablespoon of olive oil.
4. Season the steaks generously with salt and pepper. Once the skillet is very hot, add the steaks and cook for about 4-5 minutes per side for medium-rare, or longer for your desired doneness.
5. Add butter, garlic, and your choice of herbs to the skillet in the last minute of cooking, spooning the butter over the steaks continuously.
6. Remove the steaks and let them rest for a few minutes before serving with the baked potatoes. Split the potatoes open and add butter, salt, and pepper to taste.

Prep Time: 10 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes

Kcal: 890 kcal | Servings: 2 servings