Steak House Potatoes Recipes

STEAKHOUSE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat. , With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.

STEAKHOUSE POTATOES ROMANOFF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

STEAK AND POTATOES SKILLET

Steps:

• In a large skillet heat 2 tablespoons olive oil.
• Add onions and season with salt and pepper; cook over medium-high heat, stirring frequently, for 1 to 2 minutes, or until they begin to soften.
• Add garlic and cook for 30 seconds.
• Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.
• Remove onion mixture from skillet.
• Return skillet to heat and add remaining olive oil.
• Add steak strips and cook until browned on all sides; about 2 minutes.
• Remove steak strips from skillet.
• Add water to the skillet and stir in potatoes and carrots.
• Season with salt and pepper.
• Bring to a boil.
• Reduce to a simmer, cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender.

STEAK AND POTATOES

Steps:

• Prepare potatoes and steak. Rub the steak rub (or salt and pepper) over the meat and let rest for 10-15 minutes while you cook the potatoes. Then cut into 1 inch cubes.
• Heat cast iron skillet over medium heat. Add the olive oil and 1-2 Tablespoons butter. Once butter has melted, add the potatoes into the skillet. Cook for a minute and then sprinkle Italian seasoning, salt and pepper over top. Cook for 10-12 more minutes (or until fork tender), stirring frequently to prevent burning. Set aside on a plate once cooked.
• Turn the heat to medium high heat and add in another Tablespoons of butter with the steak cubes and garlic. Place evenly on the pan and let sear for 1 minute and then flip with a fork or spatula to the other side. Cook an additional 1-2 minutes or until golden brown and no longer pink. Be careful to not over cook.
• Add the potatoes back into the skillet and remove from the heat. Top with fresh herbs if desired. Serve while warm.

BAKED STEAK AND POTATOES

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Cube the steak and the potatoes.
• Place steak and potatoes into large mixing bowl.
• Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything.
• Pour in balsamic vinagerette.
• Stir everything together and then put into baking dish.
• Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through.
• Cook for 1 and 1/2 hours.

STEAK AND POTATOES RECIPE

Steps:

• Whisk first 4 ingredients until well blended. Pour 1/4 cup over steak in shallow dish; turn to coat both sides of steak. Refrigerate 20 min. to marinate, turning occasionally.
• Meanwhile, heat grill to medium-high heat. Prick potatoes in several places with fork or sharp knife; microwave on HIGH 4 min. Let stand 2 min.; cut into 1/4-inch-thick slices. Place in medium bowl. Add remaining dressing mixture; toss to coat. Place on center of large sheet heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Remove steak from marinade; discard marinade. Grill steak and foil packet 10 min. or until potatoes are tender and steak is medium doneness (160ºF), turning steak after 5 min. Remove both from grill. Cover steak; let stand 5 min. Meanwhile, cook beans.
• Cut steak diagonally across the grain into thin slices. Serve with potatoes and beans.

STEAK AND POTATOES IN OVEN RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a baking sheet with cooking spray and line with foil.
• In a large mixing bowl, combine all your ingredients except for the steak sauce.
• Transfer to your greased baking sheet, then grease all your ingredients with cooking spray.
• Bake steak until it is cooked to your preference and the potatoes are soft and tender, roughly an hour.
• Baste your beef with the steak sauce frequently.
• Serve the oven baked steak and potatoes immediately garnished with thyme sprigs.

STEAKHOUSE STYLE BAKED POTATO

Steps:

• Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
• Rub the potato with olive oil until it is well coated and sprinkle with salt and transfer to the parchment lined baking sheet. Roast the potato whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
• When you take the baked potato out of the oven, drop it onto a plate or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
• Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and fill the baked potato with desired amount of the fillings.