Steak with Baked Potatoes with Cheese and Butter
Back from a trip, I was asked to make steak. This time, I decided to make baked potatoes instead of my usual roasted ones. I found that poking the potatoes, spreading butter and kosher salt all over the skin, makes them more tender and tastier. For the stuffing, I used creme fraiche as an alternative to sour cream. The goat cheese and blue cheese added a nice pungent flavor, so I didn't salt the potatoes too much. We really enjoyed the texture. The steak was simple yet very flavorful.
Back from a trip, I was asked to make steak. This time, I decided to make baked potatoes instead of my usual roasted ones. I found that poking the potatoes, spreading butter and kosher salt all over the skin, makes them more tender and tastier. For the stuffing, I used creme fraiche as an alternative to sour cream. The goat cheese and blue cheese added a nice pungent flavor, so I didn't salt the potatoes too much. We really enjoyed the texture. The steak was simple yet very flavorful.
- Carbohydrate 1.37150583318347 g
- Cholesterol 0 mg
- Fat 0.0350133332927295 g
- Fiber 0.156766662587674 g
- Protein 0.27569833318841 g
- Saturated Fat 0.00601399999321555 g
- Serving Size 1 1 Recipe (8g)
- Sodium 75.6346562471422 mg
- Sugar 1.21473917059579 g
- Trans Fat 0.0105846666543827 g
- Calories 6 calories
Step-by-step
- Let the steak rest at room temperature. Meanwhile prepare the Lemon – Orange Horseradish butter by finely chopping the parsley and garlic together. In a small bowl mix together the Horseradish, butter, lemon juice, parsley and garlic. Season with salt and pepper. Mix well and place in the freezer for 5 minutes.
- In a large skillet, use two skillets if the steak is too close to each other in the pan, place a large amount of fine salt. Heat the pan on high. When the pan is nicely hot, add the steaks and sear each side for a couple of minute per side. Lower the heat and cook another 3 minutes per side.
- Place the steaks on a plate and serve a dollop of the lemon orange horseradish butter in top of the steak.
The Hidden Mechanics of the Pan
Ingredient quantities alone fail to specify that moisture is the primary enemy of crust development. Surface dampness prevents the Maillard reaction, so patting the meat completely dry with paper towels before it hits the skillet is mandatory. Using a heavy cast-iron skillet ensures thermal mass remains high, preventing temperature drops when cold meat is introduced.
Controlling the Sear and Rest
High heat for two minutes per side creates the initial exterior barrier, but dropping the heat for the subsequent three minutes per side protects the interior from overcooking. Allowing the steak to rest at room temperature for 20 minutes prior to cooking equalizes thermal density. Skipping this resting phase guarantees uneven grey bands surrounding the center.
Compound Butter Dynamics
Placing the mixed horseradish and herb butter in the freezer for precisely 5 minutes firms the dairy fats just enough to prevent immediate liquefaction upon contact with the hot meat. Gradual melting coats the protein fibers rather than sliding off onto the plate.
