Rosemary Steak & Potatoes

Rosemary Steak & Potatoes
Photo by Scott Phillips


  • 1 tsp. chopped fresh rosemary; plus four 2-inch sprigs
  • Kosher salt and freshly ground black pepper
  • 4 Tbs. unsalted butter
  • Cooking spray
  • 1 large russet potato, scrubbed and patted dry
  • 2 beef strip steaks, 1-¼ to 1-½ inches thick (about 1-½ lb. total), trimmed

Heat the broiler to high and set a rack directly under it. Season the steaks with 1 tsp. salt and a few grinds of pepper. Melt 2 Tbs. of the butter. Cut the potato crosswise into thin, uniform slices about 1/8 inch thick. Spray a heavy-duty rimmed baking sheet with cooking spray. In a large bowl...

View full recipe at Fine Cooking


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