Steak With Blue Cheese Potatoes
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 medium
Russet Potatoes3 tbsps
Sour Cream1 cup
Beef Broth (low-sodium)3 tbsps
Unsalted Butter (cold)Directions:
1
Preheat the oven to 425 degrees F
2
Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes
3
Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes
4
Keep warm
5
Season the steak with salt and pepper and rub with 1 tablespoon olive oil
6
Mix the blue cheese, sour cream and herbs in a bowl
7
Heat a cast-iron skillet over medium-high heat
8
Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes
9
Flip the steak, replace the top skillet and brown the other side, 3 minutes
10
Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare
11
Transfer to a plate to rest
12
Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes
13
Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter
14
Split open the baked potatoes and top with the blue cheese mixture
15
Slice the steak; serve with the potatoes and sauce
16
Photograph by Christopher Testani