A date night dinner that doesn’t break the bank. With just a bit of patience, you can make savoury, buttery and crusty potatoes that will steal the show from the steak.
* 2 150g ribeye steaks
* 4 small potatoes, similar shaped
* Several cloves of garlic, crushed but unpeeled
* A few sprigs of fresh thyme
* 2 tbsp neutral oil
* 2 tbsp butter
* 0.5 cups chicken stock, plus extra water as needed
* Salt and pepper, to taste
**Instructions**
1. Salt and pepper the steaks the night before. Leave them uncovered in the fridge overnight.
2. Peel and trim the potatoes into similarly shaped cylinders.
3. Using an oven safe pan, sear the potatoes on both sides in neutral oil, and reserve.
4. Add butter, thyme, and garlic cloves to the pan. Sauté until fragrant.
5. Return the potatoes to the pan, along with chicken stock.
6. Roast potatoes in a preheated oven at 200C/400F for 30 minutes. Turn the potatoes halfway, and add water or stock if the pan has dried up.
7. Meanwhile, sear the steaks and cook to desired doneness, and reserve.
8. While the steaks rest, stir fry vegetables in the fond and drippings left by the steaks.
9. Once everything is done, assemble and serve.
1 Comment
A date night dinner that doesn’t break the bank. With just a bit of patience, you can make savoury, buttery and crusty potatoes that will steal the show from the steak.
Full recipe: [https://servedwithrice.com/steak-and-fondant-potatoes/](https://servedwithrice.com/steak-and-fondant-potatoes/)
**Ingredients**
Served 2.
* 2 150g ribeye steaks
* 4 small potatoes, similar shaped
* Several cloves of garlic, crushed but unpeeled
* A few sprigs of fresh thyme
* 2 tbsp neutral oil
* 2 tbsp butter
* 0.5 cups chicken stock, plus extra water as needed
* Salt and pepper, to taste
**Instructions**
1. Salt and pepper the steaks the night before. Leave them uncovered in the fridge overnight.
2. Peel and trim the potatoes into similarly shaped cylinders.
3. Using an oven safe pan, sear the potatoes on both sides in neutral oil, and reserve.
4. Add butter, thyme, and garlic cloves to the pan. Sauté until fragrant.
5. Return the potatoes to the pan, along with chicken stock.
6. Roast potatoes in a preheated oven at 200C/400F for 30 minutes. Turn the potatoes halfway, and add water or stock if the pan has dried up.
7. Meanwhile, sear the steaks and cook to desired doneness, and reserve.
8. While the steaks rest, stir fry vegetables in the fond and drippings left by the steaks.
9. Once everything is done, assemble and serve.
Cheers!