Ingredients:
2 boneless ribeye steaks (about 1 inch thick)
Salt and freshly ground black pepper, to taste
2 large russet potatoes
Olive oil
Butter, sour cream, chives (optional, for topping potatoes)
Steak seasoning (optional, for extra flavor)
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Potatoes:
Scrub the potatoes clean under running water. Pat them dry with a paper towel. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt.
Bake Potatoes:
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Prepare Steaks:
While the potatoes are baking, season the steaks generously with salt and pepper (and steak seasoning if desired). Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil to the pan. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.
Rest Steaks:
Remove the steaks from the pan and let them rest for 5 minutes before slicing.
Serve:
Once the potatoes are done baking, split them open and fluff the insides with a fork. Add butter, sour cream, and chives if desired. Serve the steaks alongside the baked potatoes.
Prep Time: 10 minutes | Cooking Time: 45-60 minutes | Total Time: 55-70 minutes
Kcal: 650 kcal | Servings: 2 servings
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