What’s better than steak and potatoes at the end of a long day?

Nothing. But this yummy dish was starting to hurt my bank account. So, I gave up the Uber Eats and decided to try to make it myself.

I bought an 8oz sirloin from my shitty local college town grocery store for $3.95 and a small bag of russet potatoes for just under a buck. Sure beats the overpriced steak, tax fee, service fee, delivery fee and tip I would have to pay if I had ordered in.

Then all I had to do was figure out a way to cook restaurant-quality sirloin without too many steps or ingredients. Turns out all you need is super hot butter to get a good sear, and a meat thermometer is something I don’t have, but would’ve helped.

I found out while making this recipe that none of my pans are oven-safe, so I ended up using a ramekin to finish the steak in the oven. Sounds weird, but it actually turned out fantastic. I think becasue of the size of the ramekin, the steak had no choice but to cook in its buttery juices, meaning enhanced flavor.

Let’s get into the recipe:

What’s better than steak and potatoes at the end of a long day?

Nothing. But this yummy dish was starting to hurt my bank account. So, I gave up the Uber Eats and decided to try to make it myself.

I bought an 8oz sirloin from my shitty local college town grocery store for $3.95 and a small bag of russet potatoes for just under a buck. Sure beats the overpriced steak, tax fee, service fee, delivery fee and tip I would have to pay if I had ordered in.

Then all I had to do was figure out a way to cook restaurant-quality sirloin without too many steps or ingredients. Turns out all you need is super hot butter to get a good sear, and a meat thermometer is something I don’t have, but would’ve helped.

I found out while making this recipe that none of my pans are oven-safe, so I ended up using a ramekin to finish the steak in the oven. Sounds weird, but it actually turned out fantastic. I think becasue of the size of the ramekin, the steak had no choice but to cook in its buttery juices, meaning enhanced flavor.

Let’s get into the recipe:

%

Difficulty: Not bad!

Nutrition

Protien 40% 40%
Carbs 40% 40%
Fat 20% 20%

how to get the perfect sear

Searing a steak is something that I naturally assumed would be very difficult. Turns out, it is surprisingly easy. All you have to do is heat a pan with butter on high. By high I mean very high, all the way up. When the butter is boiling, put the steak down in the pan for 2-3 minutes. When you flip it it should have a gorgeous dark brown crust.

If we were to continue cooking the steak in the pan, I would add tons of seasonings and begin spooning the butter over the steak. However, I didn’t even want to attempt this method and decided to move it to the oven instead.

Once you flip the steak, its safe to transfer to the ramekin. I topped it with minced garlic, seasonings and butter. Then I baked it at 450 for about 15 minutes to finish at about a medium doneness.

how to get the perfect sear

Searing a steak is something that I naturally assumed would be very difficult. Turns out, it is surprisingly easy. All you have to do is heat a pan with butter on high. By high I mean very high, all the way up. When the butter is boiling, put the steak down in the pan for 2-3 minutes. When you flip it it should have a gorgeous dark brown crust.

If we were to continue cooking the steak in the pan, I would add tons of seasonings and begin spooning the butter over the steak. However, I didn’t even want to attempt this method and decided to move it to the oven instead.

Once you flip the steak, its safe to transfer to the ramekin. I topped it with minced garlic, seasonings and butter. Then I baked it at 450 for about 15 minutes to finish at about a medium doneness.

flavorful frites

For the frites part of these ‘steak and frites,’ I decided to go for a shoestring cut. I cooked these on a stovetop about the same way I cooked my Simple Two Ingredient Crispy Potatoes, with a slightly different cut.

The pan-frying does take slightly longer than the traditional deep fry method. However, by doing it this way the seasoning sticks on much better, making the potatoes more flavorful.

It’s super easy to get frustrated while making these, because they do take a while and must be stirred pretty frequently. Just remember that they are an easy way to get that golden crisp at home. They truly are worth the effort.

I seasoned my frites with a little bit of dried Italian seasoning and then topped them with salt and chopped green onion. I dipped them in a mix of ketchup and mayo. Of course, these are simply fries and you can season them however you’d like and dip them in pretty much anything.

flavorful frites

For the frites part of these ‘steak and frites,’ I decided to go for a shoestring cut. I cooked these on a stovetop about the same way I cooked my Simple Two Ingredient Crispy Potatoes, with a slightly different cut.

The pan-frying does take slightly longer than the traditional deep fry method. However, by doing it this way the seasoning sticks on much better, making the potatoes more flavorful.

It’s super easy to get frustrated while making these, because they do take a while and must be stirred pretty frequently. Just remember that they are an easy way to get that golden crisp at home. They truly are worth the effort.

I seasoned my frites with a little bit of dried Italian seasoning and then topped them with salt and chopped green onion. I dipped them in a mix of ketchup and mayo. Of course, these are simply fries and you can season them however you’d like and dip them in pretty much anything.