Although beefsteak was popularized in the 19th century, man has been rearing cattle and enjoying beef since 8,000 B.C.. Come the age of the industrial revolution, red meat could be transported anywhere, making beef readily available to everyone, including those dependent on crop, such as potatoes.
The potato started appearing around the same time as domesticated cattle. It was the Spanish Conquistadors who brought potatoes from Peru and Bolivia to Europe in the 14th century, and the first American settlers later introduced the root vegetable to the New World.
Today, we all hear of the phrase “Meats and potatoes”. I have no idea what the phrase means, but I do know that I literally love meats and potatoes. I consider myself a carnivore and a lover of carbs and sugars.
When it comes to meats and potatoes for dinner, I like my beef plain and simple: with salt and pepper, and medium-rare in the middle. As for my potatoes, I like them baked in the oven until super tender–to the point where I can squish them in my hands, but won’t–spread with butter on top.
Recipe for Simple Steak and Potatoes: (my own personal recipe)
Serves:
- 2 slabs beef steak
- 2 potatoes
- Salt and black pepper
- Butter
- Olive oil
- Parsley (to garnish)
- Foil
Start by preheating the oven to 400 degrees Fahrenheit. Then place the cleaned potatoes on some foil, and sprinkle salt on top of each potato. Next, wrap the foil snuggly around each potato and place them in the hot oven.
The potatoes take roughly 45-55 minutes to bake, depending on their size. I recommend putting on a oven mitt and giving each potato a squeeze–they should feel soft and tender in your grip.
Once the potatoes are cooked, take them out of the oven and set aside. I recommend keeping them wrapped in the foil, as they’ll remain steaming hot.
Next, prepare your beef. Make sure they are washed and dried on paper towel. Then sprinkle on some salt and black pepper, and drizzle on some olive oil. Message the dry mix and oil all over the meat. Then heat a pan on high and place the beef in. Turn the beef over every minute, making sure both sides of the beef are browning evenly. Then toss in 1 tablespoon (or a knob) of butter, making sure to cover the beef in the butter. And remove the steaks from the heat once your preferred doneness has been reached.
Serve your steaks with the potatoes, and garnish with butter and parsley.