Craving a mouthwatering meal that combines classic American comfort food with a gourmet touch? Get ready to tantalize your taste buds with our irresistible Steak and Potatoes with Beer recipe! This isn't just another dinner - it's a culinary experience that transforms simple ingredients into a restaurant-worthy dish you can easily create in your own kitchen. Imagine perfectly seared steak, crispy golden potatoes, and a rich beer reduction that will make your dinner guests think you've secretly trained as a professional chef!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb steak
- 4 medium potatoes, diced
- 1 cup beer
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of steak, 4 medium potatoes (diced), 1 cup of beer, 2 tablespoons of olive oil, and salt and pepper to taste.
- Preheat your oven to 400°F (200°C) to prepare for cooking the potatoes.
- Wash and peel the potatoes, then dice them into even-sized cubes to ensure uniform cooking.
- In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for about 25 minutes, or until they are golden brown and crispy, flipping them halfway through for even cooking.
- While the potatoes are roasting, prepare the steak. Season both sides of the steak generously with salt and pepper.
- In a large skillet or frying pan, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the steak to the pan.
- Sear the steak for about 4-5 minutes on each side for medium-rare, adjusting the cooking time based on your preferred level of doneness. Avoid moving the steak around too much to achieve a nice crust.
- Once the steak is cooked to your liking, remove it from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute within the meat.
- While the steak is resting, deglaze the skillet by pouring in the cup of beer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the beer to simmer for a few minutes to reduce slightly and enhance the flavor.
- After the steak has rested, slice it against the grain into thin strips.
- To serve, place a generous portion of roasted potatoes on each plate, top with sliced steak, and drizzle the beer reduction sauce over the steak and potatoes.
- Enjoy your delicious steak and potatoes with beer, garnished with fresh herbs if desired!
Tips
- Choose the Right Cut: For this recipe, use a tender cut like ribeye or New York strip for the best results.
- Temperature is Key: Let your steak rest at room temperature for 30 minutes before cooking to ensure even cooking.
- Potato Perfection: Cut potatoes into uniform cubes to guarantee even roasting and crispy edges.
- Don't Overcrowd: When roasting potatoes, spread them in a single layer to achieve maximum crispiness.
- Resting Matters: Always let your steak rest after cooking to redistribute juices and keep the meat tender.
- Beer Selection: Use a medium-bodied beer like amber ale or lager for the best flavor in your reduction sauce.
- Slice Against the Grain: When cutting your steak, slice perpendicular to the muscle fibers for maximum tenderness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 100mg
