Steak and Baked Potatoes

 Steak and Baked Potatoes

If you’re a meat-and-potatoes person, there’s nothing purer or simpler than a juicy steak.

You have to start with the baked potato first, because it requires a generous amount of cooking time if you’d like to have the best baked potato you’ve ever eaten.

First, poke holes all around the potato — about eight pokes — with a fork. Rub a small amount of olive oil on the potato then sprinkle salt (kosher salt works best) and pepper all around the spud. Place it directly on the rack in a 350-degree oven (with a baking sheet underneath to catch the drippings) for about an hour.

As for the steak, I start with a good cut of beef (a rib eye most of the time) that I season with a brush of olive oil and a sprinkle of salt and pepper on both sides. I plop it onto my broiler pan and let it cook for a few minutes on each side, depending on the size of the steak and my desired doneness. I like my steak medium so about four minutes on each side for a 1-inch-thick steak should do.

When the steak is cooked to your liking, it’s important that you let it sit for a few minutes so the juices can redistribute throughout the steak to keep it tender and juicy.

After five minutes, plate the steak, push open the baked potato with your fingers, and top it with your favorite toppings, like butter and sour cream.