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RIB EYE STEAK, BAKED POTATO WITH SOUR CREAM

Serves: 2

Prep time: 10 minutes

Cook time: 1 hour

INGREDIENTS

INGREDIENTS

  • 1 large russet potatoes
  • 1 8- to 12-oz ribeye steak
  • 2 teaspoons or more Olde Thompson Himalayan Pink Sea Salt, divided
  • 1 teaspoon Olde Thompson Black Pepper
  • 2-4 Tablespoons butter
  • 2-4 Tablespoons sour cream

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INSTRUCTIONS

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. Scrub potatoes clean under running water. Pierce potatoes all over with the tines of a fork or a paring knife. If you desire softer skins on potatoes, also wrap in foil.
  3. Place potatoes in oven and bake until soft and cooked through, 45 minutes to 1 hour.
  4. Meanwhile, prepare steak. Season each side of steak with roughly ½ teaspoon of salt and ¼ teaspoon of pepper.
  5. Heat an oven-proof skillet (not non-stick) over high heat until hot but not smoking, about 2 minutes. Add steak and cook until dark brown on one side (5-6 minutes), then flip and cook until dark brown on the other side (4-5 minutes).
  6. Transfer steak to oven and cook until desired level of doneness. For rare, cook to 120ºF. For medium, cook to 130ºF. For well-done, cook to 140ºF. Remove steak from oven and let rest 5 minutes.
  7. When steak and potatoes are cooked, cut steak in half, placing a half on each plate. Place a cooked potato on each plate. Serve potatoes with butter, sour cream and several grinds of Olde Thompson Himalayan Pink Sea Salt and Olde Thompson Black Pepper.

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3250 Camino Del Sol
Oxnard, CA 93030

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1-800-827-1565 (Toll Free within the U.S.)

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OFI_Logo

Olde Thompson Headquarters
3250 Camino Del Sol
Oxnard, CA 93030

otw.customer@ofi.com
1-800-827-1565 (Toll Free within the U.S.)

FOLLOW US

Facebook-f Instagram Linkedin-in

PRODUCTS
RECIPES
ABOUT
CONTACT
Private Label

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