ROSEMARY STEAK AND POTATOES

With just a quick sear on these steaks and a fasr broil for the potatoes, this meal can be on the table in minutes.

SERVES 2

2 beef strip steaks, 1 1/4 to 1 1/2 inches thick (about 1 1/2 lb. total), trimmed

Kosher salt and freshly ground pepper

4 tbsp unsalted butter

Cooking spray

1 tsp chopped fresh rosemary,plus four 2-inch sprigs

Heat the broiler on high and set a rack directly under it. Season the steaks with 1 tsp salt and a few grinds of pepper.Melt 2 tbsp of the butter. Cut the potatoe crosswise into thin,uniform slices about 1/8 inch thick. Spray a heavy-duty rimmed baking sheet with cooking spray. In a large bowl, gently toss the potatoe slices with the melted butter, chopped rosemary, 1/2 tsp salt, and a few generous grinds of pepper. Arrange the potato slices in a single layer on the baking sheet and broil until they begin to brown, 2 to 4 minutes. Flip and broil until the second sides are lightly golden brown and the potatoes are slightly crisp around the edges, 3 to 5 minutes. Set aside and keep warm.

Set a heavy skillet over high heat for 1 1/2 minutes. Carefully set the steaks in the pan and sear without moving for 2 to 3 minutes. Flip the steaks and cook for another 2 to 3 minutes for medium rare.Remove the pan from the heat and add the remaining 2 tbsp butter and the rosemary sprigs to the pan. Let the steak rest in the pan for 5 minutes,basting them occasionally with the pan juices. Carve the steaks into 1/4-inch slices and sprinkle with salt.

Arrange the steak and potatoes on 2 plates and drizzle the steak with the rosemary -butter pan sauce. Serve immediately.

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