Steak & Potatoes

I love potatoes. I love steak. I don't exactly stick to recipes every single time I make them, but I do always use similar ingredients and the same exact cooking method.


I marinade for about 15 - 20 minutes (if I don't go to the butcher) in citrus juice & olive oil. Last night it happened to be tangerine, olive oil, pepper, salt and some Emeril's seasoning.

Let is sit out to room temp about 5 - 10 minutes before you put it in your pan. I always use a grill pan, I'm not sure why but I think I like the look of grill marks more than anything else.

Preheat your grill pan to a very high temp.

Sear on each side for exactly 3 minutes for thinner steak, 4 for thicker steak and 5 for a very thick steak. I still like my steak a little pink in the middle.

Let rest, uncovered for about 7 minutes - do not cover with foil otherwise there will be more carryover cooking and your steak will be overcooked. Ick, tough and chewy. Also, the citric acid helps to break the tough muscle tissue if you don't purchase your steak from the butcher (I happen to be cheap once a month).


I used about 5 - 6 any brand medium size potatoes. I like leftovers, so this is enough for lunch the next day.

Preheat oven to 400 degrees.

Roughly cut potatoes into the same size wedges.

Put into a bowl and coat with olive oil, emeril's seasoning, garlic POWDER, salt & pepper. I think I also used Greek seasoning last night. I use garlic powder instead of garlic salt so they don't get too salty - you can always add salt after they've crisped up in the oven.

Bake for 35 - 40 minutes. I like my potatoes crispy on the outside and soft on the inside, none of those uncooked potatoes for me. I also do not touch them when they are in the oven, I don't stir them, I just don't touch them. Screw the mixing up - that's too much effort and I like to watch reruns of the Young & the Restless while I'm making dinner and that's an extra step.

Sadly, there's no leftovers for me to put a picture with. I'll have to make them again.


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