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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
Preparation
01
Remove the steak from the refrigerator at least 30 minutes before searing so it can come to room temperature.
02
Preheat the oven to 180° C top/bottom heat. Wash and dry the potatoes and halve or quarter them, depending on their size.
03
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.
04
Serve with sour cream if desired. To do this, mix all the ingredients together and place in a small bowl.
05
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.
06
Then reduce the heat to medium* and continue cooking the steak according to the desired doneness.
07
At the same time, place the tomatoes, halved garlic bulb, shallots and rosemary sprigs in the clarified butter when the temperature has been lowered from searing the steak to medium. Fry until golden brown.
08
Once the finished steak is taken out of the pan, it needs to sit a little. It is best to wrap in tinfoil or, alternatively, place in an oven that has been preheated to 80 °C and leave to sit for 5–8 minutes.
09
Sprinkle with fleur de sel and coarse pepper. Serve with the tomatoes, shallots and rosemary potatoes and the sour cream.
Note
*It takes too long with a ceramic hob for the temperature to be reduced compared to a gas or induction hob. It is therefore advisable to heat a second hotplate to medium heat and move the pan to the second hotplate after the two minutes.
Ease and speed in the kitchen are no coincidence, but the result of shortened cooking times and simple handling. For example, with these items.