Imagine a comforting dish that effortlessly combines bold flavors and hearty textures — that’s precisely what our Steak with Roasted Potato and Corn recipe delivers! This meal is not only a feast for the senses but also an easy-to-make culinary delight that brings warmth to your kitchen on any occasion. Whether you’re planning a cozy dinner for loved ones or simply looking to impress with minimal effort, this recipe is your go-to solution.
The beauty of this dish starts with the juicy, seared steak, perfectly seasoned and cooked to tender perfection. Accompanied by crispy roasted baby potatoes that are bursting with flavor, and sweet corn on the cob that offers a delightful burst of sweetness, this combination is hard to resist. Not only is it satisfying, but it also showcases an array of textures, making every bite a delightful experience.
Whether you are a seasoned cook or a beginner in the kitchen, this recipe ensures success with straightforward instructions and minimal cleanup. Plus, it’s an excellent way to showcase your cooking prowess. So, let’s dive into the culinary process of creating this delicious meal that will have you and your guests singing praises!
Why You’ll Love This Steak with Roasted Potato and Corn
- Quick and Simple: This dish comes together in under an hour, making it perfect for weeknight dinners or special occasions.
- Flavorful Profile: The combination of seasonings elevates the steak and potatoes, offering a delightful taste explosion.
- Comfort Food: Hearty and satisfying, it’s the kind of meal that wraps you in warmth and comfort.
- Versatile Side Dish: The roasted potatoes and corn can accompany a variety of main dishes, making this recipe a go-to.
Preparation Phase & Tools to Use
To ensure your cooking experience is seamless and enjoyable, it’s important to prepare your kitchen and workspace before you dive into making the Steak with Roasted Potato and Corn. Start by gathering all necessary ingredients and tools. You’ll need a sharp knife for cutting, a sturdy cutting board, mixing bowls, and a large skillet for searing the steak. A baking sheet is also essential for roasting the potatoes.
Make sure your oven is preheated to 425°F (220°C) before you begin on the potatoes. This helps in achieving that perfect crispiness. It’s also advisable to let your steak rest at room temperature for about 10 minutes before cooking; this helps it cook evenly and ensures a tender texture. A meat thermometer could also be a handy tool to have, giving you a precise way to check for doneness, especially if you prefer your steak cooked to a specific temperature.
Ingredients
- 2 ribeye or sirloin steaks (1 inch thick)
- 1.5 pounds baby potatoes, halved
- 2 ears corn on the cob, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). It’s important to place your baking sheet inside the oven while it heats up, as this will help achieve that crispy finish on the roasted potatoes. While the oven heats, take the halved baby potatoes and toss them in a mixing bowl with olive oil, garlic powder, paprika, and a generous sprinkle of salt and pepper. Make sure each potato half is evenly coated to ensure they roast beautifully.
Step 2: Roast the Potatoes
Once the oven and baking sheet are hot, carefully transfer the seasoned potatoes onto the baking sheet, spreading them out in a single layer. This will allow them to roast properly, getting crispy on the outside while remaining tender on the inside. Roast the potatoes for 25–30 minutes, flipping them halfway through to ensure even cooking.
Step 3: Prepare the Steak
While your potatoes are roasting, season the ribeye or sirloin steaks with salt and pepper generously on both sides. Let them rest for about 10 minutes as this enhances the flavors and improves the overall tenderness when cooked. After resting, heat some olive oil in a skillet over high heat. When the oil is shimmering, sear the steaks for about 3–4 minutes on each side for a medium-rare finish. If you prefer your steak cooked longer, adjust the time accordingly. For a delicious finishing touch, add two tablespoons of butter to the skillet about a minute before the steaks are finished cooking, and use a spoon to baste the steaks with the melted butter.
Step 4: Cook the Corn
While the steak finishes, bring a pot of water to a boil or use a steamer. Add the halved corn cobs and cook them for about 4–5 minutes until they are tender and vibrant in color. Depending on your preference, you can also grill the corn for a smoky flavor.
Step 5: Rest and Serve
After cooking, let the steaks rest for a few minutes before slicing them against the grain. This step is crucial for a tender bite. Once everything is cooked, plate the steak, roasted potatoes, and corn. Top the potatoes with chopped fresh parsley for a pop of color and added flavor. Don’t forget to add a pat of butter on top of the corn and steak for richness. Enjoy your delicious meal immediately!
Variations
- Protein: Swap out the ribeye for chicken breasts or pork chops for a different protein choice, adjusting the cooking time accordingly.
- Vegetables: Add a mix of seasonal vegetables such as bell peppers, zucchini, or asparagus for extra color and nutrients.
- Spices: Experiment with spices like cumin, oregano, or even a sprinkle of chili flakes for a kick of heat.
Cooking Notes
- Let the steak come to room temperature before cooking for even results.
- Utilize a meat thermometer to check the doneness to your preference: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Preheat the baking sheet for crispier potatoes.
- Slice steak against the grain for maximum tenderness.
Serving Suggestions
- Pair with a fresh side salad for a balanced meal.
- Serve with a glass of red wine to complement the rich flavors of the steak.
Tips
- For extra flavor, marinate the steak for a few hours before cooking to infuse the meat.
- Always rest your steak after cooking to retain juices and enhance flavor.
- Use fresh herbs like thyme or rosemary to elevate the flavor profile of the dish.
- If you prefer sweeter corn, consider grilling it instead for a caramelized flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 800
- Protein: 45g
- Sodium: Varies based on added salt and butter
FAQs
Can I use a different cut of steak?
Absolutely! Cuts like flank steak or tenderloin also work well; just adjust the cooking time based on thickness.
How do I know if my steak is cooked to the right temperature?
Using a meat thermometer is the best way. Aim for 125°F for rare, 135°F for medium-rare, and 160°F for well-done.
Can I prepare this dish in advance?
While the steak is best served fresh, you can prepare the potatoes and corn in advance, reheating them before serving.
What can I substitute for corn on the cob?
You can substitute it with frozen or canned corn, or even try other vegetables like green beans for variety.
Conclusion
This Steak with Roasted Potato and Corn recipe balances savory and sweet flavors, making it a premium choice for family dinners or entertaining guests. With its ease of preparation and stunning results, it truly embodies a comforting meal that will impress everyone at the table. Don’t hesitate to experiment with variations to suit your tastes. Share your experiences in the comments and let us know how your dish turned out. Happy cooking!
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Steak with Roasted Potato and Corn
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Steak with Roasted Potato and Corn recipe balances savory and sweet flavors, making it a premium choice for family dinners or entertaining guests.
Ingredients
- 2 ribeye or sirloin steaks (1 inch thick)
- 1.5 pounds baby potatoes, halved
- 2 ears corn on the cob, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
Instructions
- Start by preheating your oven to 425°F (220°C). It’s important to place your baking sheet inside the oven while it heats up, as this will help achieve that crispy finish on the roasted potatoes. While the oven heats, take the halved baby potatoes and toss them in a mixing bowl with olive oil, garlic powder, paprika, and a generous sprinkle of salt and pepper. Make sure each potato half is evenly coated to ensure they roast beautifully.
- Once the oven and baking sheet are hot, carefully transfer the seasoned potatoes onto the baking sheet, spreading them out in a single layer. This will allow them to roast properly, getting crispy on the outside while remaining tender on the inside. Roast the potatoes for 25–30 minutes, flipping them halfway through to ensure even cooking.
- While your potatoes are roasting, season the ribeye or sirloin steaks with salt and pepper generously on both sides. Let them rest for about 10 minutes as this enhances the flavors and improves the overall tenderness when cooked. After resting, heat some olive oil in a skillet over high heat. When the oil is shimmering, sear the steaks for about 3–4 minutes on each side for a medium-rare finish. If you prefer your steak cooked longer, adjust the time accordingly. For a delicious finishing touch, add two tablespoons of butter to the skillet about a minute before the steaks are finished cooking, and use a spoon to baste the steaks with the melted butter.
- While the steak finishes, bring a pot of water to a boil or use a steamer. Add the halved corn cobs and cook them for about 4–5 minutes until they are tender and vibrant in color. Depending on your preference, you can also grill the corn for a smoky flavor.
- After cooking, let the steaks rest for a few minutes before slicing them against the grain. This step is crucial for a tender bite. Once everything is cooked, plate the steak, roasted potatoes, and corn. Top the potatoes with chopped fresh parsley for a pop of color and added flavor. Don’t forget to add a pat of butter on top of the corn and steak for richness. Enjoy your delicious meal immediately!
Notes
Let the steak come to room temperature before cooking for even results. Utilize a meat thermometer to check the doneness to your preference: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 800
- Sodium: Varies based on added salt and butter
- Protein: 45g