Pair with Old Vine Zinfandel, Lizzy James Vineyard
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serves: 4
One of the most satisfying and easiest pairings is steak and bold red wines. It’s a match made in heaven and sure to make any dinner festive. You can easily substitute your favorite cut of steak for the New York Strip. This meal is all about comfort, so slow down, unwind, and enjoy a glass of wine as you cook.
Ingredients
2-4 petite steaks
salt and pepper to taste
garlic powder to taste
1 tablespoon olive oil
2-4 pounds baby potatoes – sliced
1 lemon – wedge sliced
6 tablespoons salted butter
2 teaspoons minced garlic
1 teaspoon dried Italian herb blend
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
Instructions
Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
Add potatoes to the skillet, season generously with salt, pepper, and garlic powder, and saute for 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
Immediately after removing from the oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and top with chopped thyme, parsley, and lemon wedges before serving.
