Steak and Baked Potatoes

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                               Steak & Baked Potatoes: The Ultimate Comfort Combo

Okay, let’s be real—nothing screams “treat yourself” quite like steak and a fluffy baked potato. It’s that old-school, no-fussy meal that somehow still makes you feel like royalty (or, at least, like you’ve got your life semi-together). Plus, it’s not rocket science to make—promise.

Prep Time: 15ish minutes
Cook Time: 45-60 minutes (depends on how big your potatoes are, and how you like your steak)
Total: About an hour, maybe a smidge more
Difficulty: Eh, not hard. Somewhere between “I know how to turn on an oven” and “I can use a meat thermometer.”
Serves: Two hungry humans

What You’ll Need

Steak Stuff:

  • 2 steaks (sirloin, ribeye, NY strip, tenderloin—just get what looks good, about 1-inch thick, 8-10 oz each)
  • 1 tbsp olive oil (or whatever oil won’t smoke up your kitchen)
  • 1 tsp salt (don’t be shy)
  • 1/2 tsp black pepper
  • If you’re feeling fancy: 1 smashed garlic clove, some fresh rosemary or thyme, and a tablespoon of butter

Potato Stuff:

  • 2 medium russet potatoes (the big, classic kind)
  • 1 tbsp olive oil (or veg oil, we’re not precious here)
  • 1 tsp coarse salt (sea salt, kosher, whatever’s chunky)
  • Toppings: butter, sour cream, chives, cheese, bacon bits—go wild

Basic Gear

  • Baking sheet (or just toss the potatoes on the rack, no one’s judging)
  • Foil (if you want, for the potatoes)
  • Paper towels
  • Tongs
  • Meat thermometer (seriously, it’s worth having)
  • Cutting board & sharp knife

How To Make the Magic Happen

Step 1: Potatoes First

  • Blast the oven to 400°F (200°C).
  • Scrub the potatoes so you’re not eating dirt. Dry ‘em off.
  • Rub each one with oil, sprinkle some salt on it, and massage it all over.
  • Toss ‘em right on the oven rack or use a baking sheet if you hate cleaning. Bake for 45-60 minutes, until the skin is crispy and a fork slides in easily.
    • Lazy hack: Wrap in foil if you want softer skins, then pop them out of the foil for the last 15 minutes to crisp up.
  • Done? Slice 'em open, give a little squeeze to fluff up the inside, and keep warm while you do the steak thing.

Step 2: Steak Showdown

  • About 20-30 minutes before you wanna cook, let your steaks hang out on the counter. Room temp = even cooking.
  • Pat dries with paper towels. Seriously, moisture is the enemy of a good sear.
  • Salt & pepper both sides. Don’t skimp.
  • Heat up a heavy pan (cast iron is king, but whatever you’ve got) until it’s really hot—almost smoking.
  • Add oil, swirl it around, then lay in your steaks.
    • For a 1-inch steak:
      • Rare: 2-3 min/side
      • Medium-rare: 3-4 min/side
      • Medium: 4-5 min/side
      • Medium well: 5-6 min/side
  • Wanna be extra? After you flip, drop in the butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak as it finishes. Yup, like you’re on TV.
  • Check doneness with a meat thermometer (do it!):
    • Rare: 125-130°F (52-54°C)
    • Medium-rare: 130-135°F (54-57°C)
    • Medium: 135-140°F (57-60°C)
    • Medium well: 140-145°F (60-63°C)
  • Take the steak out, plop it on a board, tent with foil, and let it chill for 5-10 minutes. Juices will stay put—trust me.

Step 3: Bring It All Together

  • While the steak’s relaxing, slice open those potatoes, fluff ‘em up with a fork, and load on ALL the toppings your heart desires.
  • Slice the steak against the grain (if it’s a big one), plate it up with the potato, and dig in.

Nutrition? Sure, Let’s Ballpark It:

v  Calories: 750-950 per serving

v  Protein: 60-75g

v  Fat: 35-55g

v  Carbs: 55-70g

v  Fiber: 6-8g (hello, potato skin)

Bonus Tips & Twists

  • Don’t wing the steak doneness—get a thermometer and save yourself the heartbreak.
  • Thick steak (over 1.5”)? Try reverse searing: bake low and slow (275°F) then blast a quick sear at the end for that killer crust.
  • Fancy pants: Mix some softened butter with garlic and herbs—drop a scoop on your resting steak for extra flavor.
  • Potatoes are a blank canvas. Go nuts: caramelized onions, sautéed mushrooms, chili, pulled pork, heck, even guac if that’s your vibe.

There you go. Steak and potatoes—classic, badass, and way easier than people let on. Now go eat like a champ.

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