Steak with Baked Potato and Creamed Spinach
The steakhouse plate at home — a hard-seared steak, a properly crisp-skinned baked potato, and garlicky creamed spinach.
- Total
- 1 h
- Prep
- 10 min
- Cook
- 50 min
- Serves
- 4
Ingredients
For 4 servings
- steak28 oz
- potatoes36 oz
- baby spinach10 cup
- cherry tomatoes2 cup
- heavy cream12 tbsp
- parmesan cheese6 tbsp
- sour cream6 tbsp
- butter4 tbsp
- garlic8 clove
- fresh chives4 tbsp
- olive oil3 tbsp
- salt3 tsp
- black pepper1 tsp
You'll need
oven · skillet
Method
Preheat the oven to 425 F.
5 min · bake
Prick the potatoes, rub with oil and salt, and set them straight on the rack.
5 min · prep
Bake until a knife slides through and the skin has gone crisp.
50 min · bake
Take the steak out of the fridge and salt it heavily on both sides.
20 min · rest
Soften the garlic in butter, then wilt the spinach down in batches.
6 min · saute
Add the cream and parmesan and simmer until thick. Set aside.
5 min · simmer
Sear the steak in a smoking-hot dry pan, 3 minutes per side.
7 min · fry
Rest the steak 8 minutes. Do not skip this.
8 min · rest
Blister the cherry tomatoes in the steak pan while it rests.
3 min · saute
Split the potatoes, add sour cream and chives, slice the steak.
4 min · rest
Serving suggestion
Baking the potato directly on the rack rather than in foil is the whole difference in the skin.