Rosemary Butter Steak and Potatoes

So on Saturday I decided to do a nice steak and potato dinner. Something hearty and satisfying, so why not steak and potatoes.

Russet potatoes large for baking
Steak of your choice but keep it to 1-1.5 inch thick.
Fresh Rosemary about 3 tbsp minced
Fresh Garlic 2 tbsp minced
3 tbsp butter
1 tbsp olive oil
2 tsp kosher salt
3 tbsp red wine - make sure its one you would also drink as well. No reason to waste the bottle serve the rest with the meal. 

Preheat the oven to 400 degrees. Clean and pierce the skin of the potatoes. You can rub down with oil and salt but as I was using butter with the steak I left it out to keep the fat down a little. They still cook fine. Place potatoes in the oven on a baking sheet for 40-60 min. depending on size. Check to see if done by piercing with fork or skewer and if you don't get a lot of resistance it should be soft through.

Let the steaks come to room temperature.

While potatoes are baking add butter and olive oil to a skillet on medium high heat.

In a mortar and pestle or just on your cutting board, give a second grind or mince to the garlic and rosemary so they are well blended together. Mix with the salt and rub on both sides of the steak. Add pepper to both sides as well.

Place in skillet for 3-4 min. you will see a nice crust building on the steak - that is flavor. Flip the steak and cook another 3-4 min.

Flip the steak again and add the wine, it will steam but that is ok. Give it another 3-4 min or until your preferred temp. I went with 145-150 which is about medium, and as always leave your steak to rest about 5 min.

A meat thermometer is really the best way for a home cook to judge whether you will have a red center or a fully cooked center. Don't just cut it open as this will release all the moisture because it hasn't had time to rest and redistribute.

Serve with the potato and toppings of your choice.