Equipment
* optional
Ingredients
Baked Potatoes
- 2 russet potatoes, scrubbed clean
- 10 ml olive oil
- 4 g kosher salt
- 30 g unsalted butter, room temperature
- 60 g sour cream
- 5 g fresh chives, finely chopped
Steak
- 2 beef ribeye steak, room temperature
- 6 g kosher salt
- 4 g black pepper, freshly ground
- 15 ml vegetable oil
- 30 g unsalted butter
- 2 garlic, crushed
- 2 fresh thyme, whole
Sautéed Vegetables
- 1 yellow onion, peeled
- 200 g brown mushrooms, cleaned
- 15 g unsalted butter
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Thoroughly dry the potatoes. Pierce each potato multiple times all over with a fork.
Rub the potatoes evenly with 10ml of olive oil and 4g of kosher salt to coat the skin.
Place the potatoes directly on the middle oven rack and bake for 50 to 60 minutes.
Remove the steaks from the refrigerator to take the chill off. Handle the raw meat carefully and wash your hands and surfaces afterward to prevent cross-contamination. Season generously on all sides with 6g of kosher salt and 4g of black pepper.
Slice the yellow onion into thin half-moons. Cut the brown mushrooms into thick, even slices.
In a cast-iron skillet, melt 15g of butter with 15ml of olive oil over medium heat. Add the sliced onions and cook for 10 minutes, stirring occasionally, until softened and beginning to brown.
Add the sliced mushrooms to the onions. Increase the heat slightly and cook for 5 to 7 minutes without moving them constantly. Transfer to a medium bowl and cover with aluminum foil to keep warm.
Wipe out the cast-iron skillet with a paper towel and return it to high heat. Add the vegetable oil and heat until shimmering and just beginning to smoke.
Carefully lay the seasoned steaks in the hot pan. Sear undisturbed for 2 to 3 minutes until a dark, even crust forms, then flip.
Reduce the heat to medium-low. Add 30g of butter, the crushed garlic cloves, and fresh thyme sprigs to the pan. Continuously spoon the foaming butter over the steaks for 2 to 3 minutes until the internal temperature reaches 54°C/130°F for medium-rare. Note that the USDA recommends cooking whole cuts of beef to 63°C/145°F for maximum safety.
Transfer the steaks to a clean cutting board. Tent loosely with aluminum foil and let them rest for 10 minutes to allow the natural juices to redistribute.
Slice the baked potatoes open lengthwise and gently squeeze the ends together to fluff the interior. Top with the remaining 30g of butter, sour cream, and fresh chives. Serve immediately alongside the rested steaks and the warm mushroom-onion mixture.
Chef's Notes
- Resting the steak is absolutely critical. It allows the muscle fibers to relax and reabsorb juices. Cutting into it immediately will cause those juices to bleed out, resulting in dry meat.
- For the best baked potato texture, avoid wrapping it in aluminum foil during baking. Foil traps steam and effectively boils the potato. Baking it uncovered yields a beautifully crisp, flavorful skin.
- When basting the steak (a classic technique known as arrosage), slightly tilt the pan toward you to pool the butter and aromatics. Spooning the foaming butter continuously over the meat helps cook the steak gently while developing a complex, even crust.
- Do not salt the mushrooms until they are fully browned. Salt draws out moisture early in the cooking process, which prevents them from getting a proper sear.
Storage
Refrigerator: 3 days — Store the steak and vegetables separately from the baked potato.
Reheating: Reheat steak gently in a skillet over low heat or in a low oven to prevent overcooking. Microwave the potato until hot.
