Sear-Roasted Rosemary Steak and Potatoes

Sear-Roasted Rosemary Steak and Potatoes
Photo by Maren Caruso


  • 2 Tbs. olive oil
  • 1 tsp. chopped fresh rosemary plus
  • 2 tsp. balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • Four 1-½-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
  • 1-½ lbs. small red potatoes, halved or quartered if large
  • 3 Tbs. unsalted butter
  • + 1 more ingredients
    • 3 sprigs, pulled apart into smaller pieces

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil a...

View full recipe at Fine Cooking


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