On The Menu — Seared Ribeye with Twiced-Baked Potatoes
Seared Ribeye with Twice-Baked Potatoes<strong id="strong-1">.</strong>

This week we are continuing with our theme of easy-to-execute restaurant-quality dishes. Though this dish has multiple steps, each is easy. Anyone, even those who profess to being unable to cook an omelette, can execute this recipe and delight whoever is around the dining table. You’ve had steak and potatoes, but not like this!

Ribeyes are the best steaks for pan searing due to their levels of fattiness marbling. When fat meets a white-hot cast-iron skillet, the flavours of the meat are amplified. Twice-baked cheesy potatoes are a bit of an indulgence, but if you’re having ribeye, just go all the way and bring the steak house home!

Ingredients:

For the twice-baked potatoes

2 large Irish or russet potatoes

1 cup grated cheddar cheese + ½ cup for topping

½ cup grated mozzarella cheese

½ cup bacon, cooked crisp and crumbled

2 tablespoons cream cheese

2 tablespoons chopped chives

2 tablespoons butter

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon cracked black pepper

For the garlic thyme butter steak

1 x 1 pound ribeye

2 tablespoons butter

4 garlic cloves

2 sprigs of fresh thyme

Juice of ½ lemon

2 teaspoons cracked black pepper

1 ½ teaspoons salt

Method:

Step 1

For the twice-baked potatoes: preheat the oven to 350ºF; place the potatoes on a baking sheet, then bake for 40 minutes or until a sharp knife inserts easily.

Step 2

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half. Scoop out the flesh and place it in a bowl. Place the potato skins in the oven for 10-15 minutes until crisp.

Step 3

Mash the cooked potato with cream cheese, butter, grated cheeses, chives, crumbled cooked bacon, salt, pepper and paprika. Spoon the filling back into the potato skins and top with the extra grated cheese. Place back in the oven and bake until golden and bubbling.

Step 4

Cook the steak: place a cast-iron pan on high heat. Season the steak generously with salt and pepper, then place in the pan to sear for two minutes per side.

Step 5

Add butter, thyme and garlic to the pan and baste the steak with the flavoured butter for another three to five minutes or until the steak is cooked to your preference.

Step 6

Remove the steak from the pan and allow it to rest for five to 10 minutes before carving and serving with the twice-baked potatoes.

Photos: The Cozy Apron, Simply Recipes, The Forked Spoon, and Amanda’s Cookin’

After the first bake, remove the potatoes from the oven, and when they are cool enough to handle, cut them in half and scoop out the flesh.
When the potatoes are bubbling after the second bake, they are ready to come out of the oven.
Simple baked potatoes are made gloriously delicious with cream cheese, butter, grated mozzarella and cheddar cheeses, chives, crumbled cooked bacon, salt, pepper and paprika.
Start by mashing the cooked potato with cream cheese and butter, followed by the grated cheeses, chives, crumbled cooked bacon, salt, pepper and paprika.
Spoon the filling back into the potato skins and top with the extra grated cheese.
After searing in a white-hot cast-iron skillet, add butter, thyme and garlic to the pan and baste the ribeye with the flavoured butter until it is cooked to your preference.

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