STEAK AND POTATOES
Pioneer Woman|Spring 2023
You can't go wrong putting these two favorites together.
KATE TROMBLY O'BRIEN
STEAK AND POTATOES

We're obviously big on steak and potatoes in our house. It's an Oklahoma thing! Ladd loves a simple steak, plain and unadorned, while I love mine smothered in a flavored butter or hearty sauce. We agree on potatoes though: We'll take them any way we can get them! Here are three totally different takes on this classic combo. Dig in and enjoy! -Ree

Ree says: 

"Remember, you can always throw your steak back in the pan if it's not done but you can't go backward if you overcook it!"

Rosemary-Garlic Strip Steaks with Parmesan Smashed Potatoes

Prep time: 30 min

Total time: 1 hr 10 min

Serves: 4

1 For the rosemary-garlic butter: Mash the butter, rosemary, garlic, lemon zest and juice, red pepper flakes, black pepper and salt in a medium bowl with a fork until well combined. Lay out a piece of plastic wrap and scoop the butter mixture in a strip down the middle. Pull the plastic wrap over the butter, squeezing it gently to form a log. Continue to roll the log in the plastic wrap. Twist the ends and refrigerate until firm.

2 For the potatoes: Preheat the oven to 475°. Put the potatoes in a medium saucepan, cover with water and season lightly with salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12 to 15 minutes; drain and let dry.

3 Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and the pepper on a large baking sheet and spread out. Using the bottom of a mug or glass, gently flatten each potato. Sprinkle the tops of the potatoes with the paprika and drizzle with the remaining 2 tablespoons olive oil. Roast until golden brown and crisp on top and bottom, 20 to 25 minutes.

This story is from the Spring 2023 edition of Pioneer Woman.

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This story is from the Spring 2023 edition of Pioneer Woman.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.