Reverse Seared Steak & Crispy Potatoes

Reverse Seared Steak & Crispy Potatoes

Reverse searing a steak changes the steak game completely. Slow cooking your steak in the oven locks in flavour while finishing in a hot pan crisps up your steak perfectly. Add crispy potatoes to make this dish an instant favourite in your home. Recipe courtesy Chef Matt Basile of Fidel Gastro's.

  • Ingredients

    Reverse Seared Steak

    1 New York Strip loin (1.5 inch thick, just over 1 lb) (500 g)

    1 Tbsp canola oil (15 mL) + 1 tsp to oil cast iron (5 mL)

    1 tsp salt (5 mL)

    1 tsp smoked paprika (5 mL)

    Crispy Potatoes

    4 russet potatoes (4)

    3 cups flour (750 mL)

    4 cups canola oil for frying (1L)

    4 sprigs thyme (4)

  • Directions
    1. Preheat oven to 275°F (135°C)
    2. Oil both sides of the steak with 1 Tbsp (15 mL) canola oil and season with salt and smoked paprika
    3. Place steak in the oven directly on the grill rack, make sure to place a pan on the oven rack below the steak to catch all of the drippings. Bake for 45 minutes.
    4. After 45 minutes, take the steak out of the oven and let it rest on a plate for 10 minutes
    5. To sear, use a cast iron skillet. Use a paper towel to spread canola oil evenly over the skillet. Turn burner to high and make sure the skillet is very hot before searing the meat for 4 minutes on each side, and then also on the fat cap until the steak has a nice crust.
    6. For the crispy potatoes, boil your potatoes in a large pot of water for 35-40 minutes. Once softened, drain the potatoes.  In a large pot, preheat your oil to 390 – 420°F (200 – 215°C) . Crush the potatoes with a fork. Coat the pieces with flour and lightly fry them for 7 minutes. Remove potatoes carefully with a slotted spoon.
    7. To plate, cut your steak on a diagonal, season with salt and thyme. Layer the crispy potatoes in your skillet and place steak on top. Ole!

Nutritional Analysis

Serving Size
1/4 steak & 1 potato
Servings
4
Calories
865
Total Fat
55.1 g
Saturated Fat
9.4 g
Cholesterol
82 mg
Sodium
676 mg
Carbohydrates
21.5 g
Fiber
4.6 g
Sugars
2 g
Protein
40.7 g
Potassium
1280 mg

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