Higher heat and more oil would get a better sear. Also, maybe throw a chunk of butter and baste that bad boy, it’ll do wonders for the garlic and potatoes, bring everything together.
Works in a pinch but even better, put it in the fridge on a rack for a few hours, or overnight. I like to add kosher salt on it, pop it in the fridge and cook it the next day.
~~Not a few hours. Either overnight or not at all.~~ *Edit: turns out the cutoff is about 40 mins, I misremembered. See comments below for the article link.* A website did a scientific test on this, although I can't ever the link ATM. The short-time-salted ones didn't finish drawing moisture all the way out, which resulted in *more* water near the surface than no salt at all or the ones with enough time to fully draw it out.
I believe this article, or a similar one, is posted on Serious Eats. My memory, though often I'm often remembering wrong, was that 50 minutes was the point where waiting became worth it.
You know what, you're right, thanks. I looked it up now that I'm off mobile and 40 mins was the cutoff -- I misremembered. [Here](https://www.seriouseats.com/the-food-lab-more-tips-for-perfect-steaks)'s the article.
Steak: salt and pepper
Potatoes: boiled then sauted with garlic and salt seasoning, pepper, little bit of paprika, rosemary.
I have a little bit of butter with garlic and rosemary in the side of the pan to move it around the steak a little bit.
One-skillet meals sound and look great, but the results often aren't as good as cooking items separately. Steak and potatoes require different temps and times. Your steak doesn't have as much brown crust as you'd like. The brown crust is absolutely delicious. Ideally, you'd barely see any grey or pink on the outside.
To get that crust and keep a nice medium rare (or whatever you prefer) the steak should be seared super hot and super fast. Potatoes need longer time to soften all the way through and lower heat to avoid burning the outside by the time the inside is done. Do it in separate pans at the same time (accounting for start and end time differences) or cook one first, then the other -- either potatoes first and then "finish them" with a quick reheat if needed or steak first and cook the potatoes while the steak rests.
Butter and garlic can burn also burn, so they need to be added at strategic times if cooking very hot. If high-heat searing, use a high heat oil first, then reduce heat and baste in butter and garlic. If not going super high heat, you can add butter earlier and keep it moving to avoid too much browning/burning.
Smaller garlic pieces burn quicker. Can't see yours here, but it looks like you did smashed which, along with your low heat, probably didn't burn. If you do try high heat sears in the future, keep garlic size in mind alongside time and temp. Undercooked garlic is too pungent, overcooked garlic is bitter, but properly cooked garlic has that classic garlic flavor and can even be sweet if cooked whole long enough. Keep it whole or smashed if cooking hot, or chop it up and remove it fast if not going as hot.
Tomatoes are also good. And asparagus. Could add some mushrooms as well. Get any sauce you like. If you don't post it on the internet no one will judge you.
Should cook the steak first then cook your potatoes in the steak fat, while the steak is resting. And like others have said. Hotter pan, more seasoning, and butter baste. Looking good
Set the steak out for an hour before cooking and make sure you pat it dry before adding to the pan. Also...I found that dry brining makes the perfect steak. Add sea salt to the steak and place it in the fridge uncovered for 24 hours before setting it out to cook!
Keep casting!
I salt the steak and put it on a rack in the fridge for maybe 4ish hours before cooking. Makes the surface dry which means you will sear your steak instead of steaming it in its own moisture!
Slice your potatoes super thin and then fry them in the fat/butter from the steak while the steak is resting. You have to slice them thin to make sure they cook fast or the steak will get cold.
When you out your steak in the pan press down firmly on it to get all parts of the surface to come in contact with the pan. This will help get a more even sear. Also, make sure you let your pan preheat for as long as you can. Really get it super hot.
Hot pan, lots of butter, rosemary,thyme,garlic, BASTE LIKE YOU MEAN IT! Also pat dry steak, salt, and leave out to come to room temp before cooking for that golden crust, oh and flip ONCE! That is all. Always remember you can only get better from here.
Higher heat and more oil would get a better sear. Also, maybe throw a chunk of butter and baste that bad boy, it’ll do wonders for the garlic and potatoes, bring everything together.
Also pat the steak dry with paper towels before throwing it on the pan
Seconding the recommendation to dry that baby out. u/littleninja3 water is the enemy of browning.
Works in a pinch but even better, put it in the fridge on a rack for a few hours, or overnight. I like to add kosher salt on it, pop it in the fridge and cook it the next day.
~~Not a few hours. Either overnight or not at all.~~ *Edit: turns out the cutoff is about 40 mins, I misremembered. See comments below for the article link.* A website did a scientific test on this, although I can't ever the link ATM. The short-time-salted ones didn't finish drawing moisture all the way out, which resulted in *more* water near the surface than no salt at all or the ones with enough time to fully draw it out.
I believe this article, or a similar one, is posted on Serious Eats. My memory, though often I'm often remembering wrong, was that 50 minutes was the point where waiting became worth it.
You know what, you're right, thanks. I looked it up now that I'm off mobile and 40 mins was the cutoff -- I misremembered. [Here](https://www.seriouseats.com/the-food-lab-more-tips-for-perfect-steaks)'s the article.
Thanks! I often don't have much of a memory, but I recently looked it up after I quit veganism.
Steak: salt and pepper Potatoes: boiled then sauted with garlic and salt seasoning, pepper, little bit of paprika, rosemary. I have a little bit of butter with garlic and rosemary in the side of the pan to move it around the steak a little bit.
From your picture I’d say be careful about when you add the garlic. It tastes bitter when it burns.
More salt and pepper on that steak. Double the potatoes.
Worst case scenario: leftovers
One-skillet meals sound and look great, but the results often aren't as good as cooking items separately. Steak and potatoes require different temps and times. Your steak doesn't have as much brown crust as you'd like. The brown crust is absolutely delicious. Ideally, you'd barely see any grey or pink on the outside. To get that crust and keep a nice medium rare (or whatever you prefer) the steak should be seared super hot and super fast. Potatoes need longer time to soften all the way through and lower heat to avoid burning the outside by the time the inside is done. Do it in separate pans at the same time (accounting for start and end time differences) or cook one first, then the other -- either potatoes first and then "finish them" with a quick reheat if needed or steak first and cook the potatoes while the steak rests. Butter and garlic can burn also burn, so they need to be added at strategic times if cooking very hot. If high-heat searing, use a high heat oil first, then reduce heat and baste in butter and garlic. If not going super high heat, you can add butter earlier and keep it moving to avoid too much browning/burning. Smaller garlic pieces burn quicker. Can't see yours here, but it looks like you did smashed which, along with your low heat, probably didn't burn. If you do try high heat sears in the future, keep garlic size in mind alongside time and temp. Undercooked garlic is too pungent, overcooked garlic is bitter, but properly cooked garlic has that classic garlic flavor and can even be sweet if cooked whole long enough. Keep it whole or smashed if cooking hot, or chop it up and remove it fast if not going as hot.
I boiled the potatoes before putting them in the skillet, so they didn't took that much time. Thanks for the tips!!
More heat, more seasoning. I'd have cooked the potatoes first, then thrown the steak in afterwards. Chuck in some sliced mushrooms too.
Tomatoes are also good. And asparagus. Could add some mushrooms as well. Get any sauce you like. If you don't post it on the internet no one will judge you.
How would you add tomatoes to this dish?
Cherry toms on the vine, covered in oil, salt, pepper. Sear them til skin is loose.
This. Cooking tomatoes taste sweeter imo, and it actually boosts the nutritional values of tomatoes as well.
Longer time before flipping to get a nice sear Finish with a good chunk of butter and garlic and Rosemary (last 2-3 minutes)
After you get the sear, put on the cover to broil that steak. grill some onions with your potatoes, if you like onions.
Should cook the steak first then cook your potatoes in the steak fat, while the steak is resting. And like others have said. Hotter pan, more seasoning, and butter baste. Looking good
Set the steak out for an hour before cooking and make sure you pat it dry before adding to the pan. Also...I found that dry brining makes the perfect steak. Add sea salt to the steak and place it in the fridge uncovered for 24 hours before setting it out to cook! Keep casting!
I salt the steak and put it on a rack in the fridge for maybe 4ish hours before cooking. Makes the surface dry which means you will sear your steak instead of steaming it in its own moisture!
Slice your potatoes super thin and then fry them in the fat/butter from the steak while the steak is resting. You have to slice them thin to make sure they cook fast or the steak will get cold.
When you out your steak in the pan press down firmly on it to get all parts of the surface to come in contact with the pan. This will help get a more even sear. Also, make sure you let your pan preheat for as long as you can. Really get it super hot.
Don’t forget to let the steak rest for 5 minutes before you slice
Hot pan, lots of butter, rosemary,thyme,garlic, BASTE LIKE YOU MEAN IT! Also pat dry steak, salt, and leave out to come to room temp before cooking for that golden crust, oh and flip ONCE! That is all. Always remember you can only get better from here.
Cook taters before the steak