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Dry-Aged-Steak recipe frying pan Flavoria header

The perfect dry-aged steak with rosemary potatoes

Steak it easy!
Do you like it simple and fast? Well, get the stove going. A dry-aged steak with rosemary potatoes is a great way for pragmatic quick cooks to serve up authentic pleasure in no time at all making for a juicy and flavourful experience. 

Ingredients for 2 persons

1 dry-aged steak on the bone,
approx. 500–600 g, approx. 4–5 cm thick
1 – 2 tbsp. clarified butter
1 strand of panicle cocktail tomatoes
1 garlic bulb, cut in half crosswise, for flavouring the lard
2 shallots, peeled and halved
2 rosemary sprigs
Fleur de Sel and coarse, coloured pepper for sprinkling

For the potatoes
500 g waxy, small potatoes (triplets, Anabelle)
1 – 2 tablespoons olive oil
Salt, pepper, paprika powder
2 rosemary sprigs, the needles

For the sour cream if desired
200 g sour cream
½ bunch chives, cut into fine rolls
¼ teaspoon ground cumin
Salt, pepper


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Remove the steak from the refrigerator at least 30 minutes before searing so it can come to room temperature.

Preheat the oven to 180° C top/bottom heat. Wash and dry the potatoes and halve or quarter them, depending on their size.

Mix the oil in a casserole dish with the spices and rosemary needles. Turn the potatoes in it. Cook for approx. 20 to 30 minutes on the middle shelf.

Serve with sour cream if desired. To do this, mix all the ingredients together and place in a small bowl.

Heat the pan to the highest temperature, then heat the clarified butter in it. Add the steak to the hot fat and sear for 1 minute on each side.

Dry-aged-Steak Flavoria cookware model



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