A smoky, texture-rich, and flavorful restaurant-grade seared steak is closer than you think thanks to this outstanding recipe for Seared Steak with Sun-Dried Tomato Pesto and Baked Potatoes from Food52.
Ingredients for Seared Steak Recipe
- 2 1-1 ¼ inch-thick steaks (bone-in ribeye, T-bone, or porterhouse)
- 2 large russet potatoes, scrubbed
- 8 (or more) sun-dried tomatoes, oil-packed
- 6 large garlic cloves, peeled and crushed, divided
- 8 ounces mushrooms (baby bella, oyster, or shiitake with stems removed)
- ¼ cup of walnuts, toasted
- 3 ½ cups of basil leaves, loosely-packed
- 4 to 6 sprigs of rosemary
- 4 to 6 sprigs of sage
- 4 to 6 sprigs of thyme, tied with twine
- 4 tablespoons unsalted butter, divided
- 6tablespoons of avocado oil, divided
- ½ to ¾ cups of olive oil
- Chopped chives, for serving
- Crème fraîche, for serving
- Pink peppercorns, freshly ground
- ½ teaspoon freshly ground black pepper, plus more
- Kosher salt
Directions for Seared Steak Recipe
- You’ll begin this recipe by preparing the steaks ahead of time, roughly 8 to 48 hours in advance. Arrange your 2 steaks atop a rimmed baking sheet. Pat the steaks dry with a couple paper towels to remove any excess oil. Season both sides with a few pinches of salt and freshly ground pink peppercorns. Place in the refrigerator uncovered for 8-48 hours.
- When you’re ready to cook, remove the steaks from the fridge and set them on the counter, letting them come to room temperature. Preheat the oven to 450°F. Arrange your potatoes onto a baking sheet, coat them with 2 tablespoons of the avocado oil, and season them with salt. Bake the potatoes for about 55 minutes, flipping them after 30 minutes. Continue cooking them until they are fork tender.
- While the potatoes bake, pulse your 3 cloves of garlic, basil, walnuts, tomatoes, 1 teaspoon of your salt, and ½ teaspoon of your black pepper in a food processor. While the motor is still running, drizzle in ½ cup of the olive oil and continue to pulse for another 30 seconds. Scrape the sides and continue to pulse until it’s blended and the mixture is coarse. Taste, and add more tomatoes, if desired. If you’d prefer the mixture to be smoother, drizzle in an additional ¼ cup of oil and continue to pulse. Transfer the pesto to a medium bowl and taste for salt.
- Once you flip the potatoes after 30 minutes, you’ll warm the remaining ¼ cup of avocado oil in a 12-inch nonstick or cast-iron skillet over medium-high heat. Once the oil begins to shimmer, add the steaks, and weigh them down with another cast-iron skillet or cast-iron skillet weight. Cook while continuing to weigh the steaks down after you flip them, for about 4 minutes on each side, until both sides are browned. If your steaks have a fat cap, turn each steak and sear the fat side down for 1 to 2 minutes, just until the fat has rendered and is golden brown.
- Now it’s time to add your herb bundle, 2 tablespoons of the butter, and your remaining garlic to the steak bybasting the top. Continue to cook the steaks until your desired degree of “doneness.” Transfer the steaks to a wire rack or plate and let them rest for 10 minutes before serving.
- While the steaks rest, reduce the heat to medium heat, cook the mushrooms, and toss them with the herbs and garlic, for about 5 to 7 minutes, just until the mushrooms are tender and golden. Season them with salt and black pepper.
- Cut open the potatoes, season them with salt and black pepper, and top each with 1 tablespoon of the butter, the crème fraîche, and chives. Spoon the pesto onto the steaks and serve with the cooked mushrooms and a baked potato on the side.
- Enjoy!
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