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1855 Beef Ribeye Steak with Garlic Skillet Potatoes

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Ingredients

  • Steak
  • 1 ½ pounds of 1855 Beef ribeye steak
  • Salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 1 rosemary sprig, roughly chopped
  • Potatoes
  • 1 pound small potatoes, rinsed with skin on
  • Salt and freshly ground black pepper
  • 1 tsp. minced garlic
  • 2 tbsp. butter
  • ¼ cup finely-chopped parsley
  • 1 small lemon, finely zested

Instructions

Steak

  1. Salt and pepper the steak generously.
  2. Top with sliced garlic and rosemary, then let it marinade for about 20-30 minutes.
  3. Pre-heat oven to 450F degrees.
  4. On high heat, heat a heavy skillet.
  5. Remove the sliced garlic from steak, keep the other herbs on it.
  6. Place the steak in your hot skillet and let it brown for about 4-5 minutes on one side.
  7. When the one side of the steak forms a crust and pulls easily away from the pan, flip the steak and transfer the pan to the pre-heated oven, uncovered.
  8. Roast the steak in the oven until juices begin to rise on surface of steak. It should reach an internal temperature of 120 degrees, which takes about 8-10 minutes.
  9. Remove the pan with the steak from the oven, put foil over it, and let it rest for 5-10 minutes to let it continue cooking in the pan.
  10. When ready to serve, cut the steak on a slight diagonal into ½-inch slices.

Potatoes

  1. Bring a pot of well-salted water to a boil.
  2. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes.
  3. Drain and keep warm.
  4. Melt butter in a wide skillet over medium-high heat.
  5. Add potatoes and toss to coat and heat through.
  6. Sprinkle with salt and pepper.
  7. Add minced garlic and cook, stirring, until softened but not browned, one minute or less.
  8. Gently stir in parsley and lemon zest and transfer to serving bowl.

Recipe Credit to NYT Cooking: https://cooking.nytimes.com/recipes/1019175-rib-eye-steak-and-potatoes-for-two

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