RIB-EYE STEAK AND POTATOES FOR TWO
For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.
Provided by David Tanis
Categories dinner, easy, for two, quick, steaks and chops, main course
Time 1h
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
- Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
- Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
- When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
- Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
- Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
- Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams
STEAKHOUSE SHEET PAN DINNER FOR TWO
Date night just got a lot easier -- and less expensive. Here's a traditional surf-and-turf dinner with all the sides, but without the steakhouse prices or any complicated prep. Using just one sheet pan makes it a quick clean-up.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
- Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
- Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
- Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
- Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
- Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 125 degrees F (for medium-rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.
CHEAP AND EASY STEAK AND POTATOES FOR TWO
This is a satisfying meal for two that costs around $4 total or only $2 per person. I usally buy a package of two cube steaks weighing anywhere from 1/2 pound to 3/4 of a pound at Safeway for less than $3 for the package. I always make sure to but the tenderized cube steaks that have the needler holes all through them - otherwise your steak will be very tough! The potatoes are my recipe 444325 scaled down to serve two and using idaho baking potatoes instead of red potatoes. The spiciness of the potatoes goes so well with the slight sweetness of the pan sauce - this is hands down one of my favorite meals!! If you don't like things so spicy cut down on the black and cayenne peppers.
Provided by anonymous
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- For the Steaks:.
- In a small bowl, combine the paprika, garlic powder, salt and pepper. Liberally season the steak with the rub on both sides and let it rest on the counter for 15 minutes.
- In a large saute pan, heat the vegetable oil and 1 tablespoon of the butter over medium high heat. When hot, place the steaks in the pan and sear until nicely browned, about 3 minutes per side for medium-rare, 5 minutes per side for medium-well. Remove the steaks to a plate and let rest for 10 minutes.
- In the meantime, deglaze the saute pan with the wine and vinegar and simmer until reduced by half. Add the beef broth to the pan and reduce by half again. Remove from the heat and whisk in the remaining 2 tablespoons of butter.
- For the Potatoes:.
- While the steaks are rubbed and resting (before cooking!), preheat the oven to 525°F
- Peel the potatoes and cut them into 1-inch chunks (smaller pieces will burn!). Pat them dry and place them in a bowl. Drizzle the olive oil over them and toss to coat. Add the rest of the spices and toss to coat well.
- Line a baking sheet with foil and spread the seasoned potatoes out on it, making sure no pieces are touching. Bake for 15 minutes and then turn potato pieces.
- Place back in the oven and bake for an additional 10 minutes.
- To Serve:.
- Place 1 steak and half of the potato cubes on each plate. Scrape any accumulated juices from the plate the steaks were resting on back into the pan sauce. Pour half of the pan sauce over each plate and enjoy!
Nutrition Facts : Calories 654.3, Fat 38.7, SaturatedFat 16.6, Cholesterol 115.1, Sodium 1453.8, Carbohydrate 41.1, Fiber 5.8, Sugar 2.6, Protein 29.8
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