Steak and potatoes? A no-brainer. But with a few easy steps you can take this classic combo from staple to sublime. We consulted our expert chefs to get the latest intel and approaches. Here’s how you can make the perfect steak and Creamer potatoes—the art uncovered!
The beef
This may sound obvious, but it will make all the difference. Start with the best, if you can: fresh, not frozen, and, ideally, hand-cut. Experts like the bone-in rib-eye. Dry-aged (minimum 60 days) and grass-fed is optimal—the true connoisseur’s choice.
The potato
Ditto for the potatoes when it comes to quality. While the ubiquitous russet is typically dry and bland, Creamers are loaded with a naturally buttery flavor. Little Reds are especially velvety, with an appealing red, and slightly sweet, thin skin.
Method
Overall, respect the meat and the grill, and take your time, the experts say. Patience, grasshopper! The key is to let the meat come to room temperature before you grill (about 15 to 20 minutes). Cold beef means uneven cooking times, and burned outsides with cold centers. Salt the meat generously as it warms up to room temp.
The pros prefer hardwood charcoal, evenly distributed, to draw out the best flavor. But not to fret, a gas grill will do the trick. Place the steak on the grill and, leave that steak be! Allow seven to nine minutes per inch, per side (medium rare equals 130 to 140 degrees Fahrenheit). The thermometer and tongs are your friends. Cutting into the steak to check readiness? No. As Master Griller Bobby Flay says, “what’s that steak ever done to you?”
When the temp is five degrees from your optimal, take the steaks off the heat, put them on a plate, cover them with foil, and let ‘em rest for five to 10 minutes before serving. That’s to lock in maximum tasty juiciness. Don’t rush this step.
For the Creamers, charred potatoes add an appealing rustic element to your dish, plus look festive on skewers—and couldn’t be easier to prepare. Add color by mixing yellow and blue Little Trios Little Potatoes with orange peppers and red onions.
Also, de rigueur are smashed potatoes, the latest chef’s darling. Try this recipe for Potatoes with Steak. All that’s left is to add is a green salad and full-bodied red wine. Bon appétit!
Accouterment
Consider garlic-thyme butter for a gourmet twist. Mold the soft butter mixture into a plastic wrap log, chill, and slice off the disks. Place on to the warm steak to melt just before serving. Heaven!
That said, chef Gordon Ramsay prefers to baste steaks with butter while cooking for a “nice nutty brown finish.” Grill guru Bobby Flay, on the other hand, is a purist: just oil (on the meat itself) + S&P. That’s it.
And now, be sure to invite some friends over so you can impress them with your steak-and-potato prowess!
WHAT’S YOUR SECRET TIP FOR THE BEST STEAK AND POTATOES? DISH!
