Garlic Butter Steak and Potatoes

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Ingredients:

  • 4 ribeye or sirloin steaks (about 1-inch thick)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 pound baby potatoes, halved (or quartered if large)
  • 4 tablespoons butter
  • 5 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh parsley, chopped

Directions:

  1. Prepare the Potatoes:
    • Preheat your oven to 400°F (200°C).
    • In a large ovenproof skillet or a baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper.
    • Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking for even browning.
  2. Cook the Steaks:
    • While the potatoes are roasting, season the steaks generously with salt and pepper.
    • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the steaks.
    • Cook the steaks for 4-5 minutes per side for medium-rare (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
    • Remove the steaks from the skillet and let them rest on a plate, covered with aluminum foil.
  3. Make the Garlic Butter Sauce:
    • Reduce the heat to medium and add the butter to the same skillet used for steaks.
    • Once the butter has melted, add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
    • Spoon the garlic butter sauce over the resting steaks to enhance their flavor.
  4. Combine and Serve:
    • Arrange the roasted potatoes on a serving platter.
    • Place the steaks alongside the potatoes and drizzle with the remaining garlic butter sauce from the skillet.
    • Garnish with fresh parsley and serve immediately.
  • More About Ciabatta Origin: Ciabatta was invented in 1982 in Verona, Italy, by Arnaldo Cavallari. It was created as Italy's answer to the popular French baguette. Name Meaning: "Ciabatta" means "slipper" in Italian, named for its flat, elongated shape. Texture: The hallmark of ciabatta is its open, airy crumb with large irregular holes, achieved by a high hydration dough and gentle handling. Serving Ideas Sandwiches: Use ciabatta for hearty sandwiches with fillings like roasted vegetables, cured meats, cheeses, or grilled chicken. Panini: Press ciabatta in a panini press with ingredients like mozzarella, tomato, and basil for a classic Italian panini. Soup Companion: Serve slices of ciabatta alongside soups or stews to soak up flavors. Bruschetta or Crostini: Toast slices of ciabatta and top them with garlic, olive oil, tomatoes, or spreads. Dipping Bread: Dip pieces of ciabatta in olive oil with balsamic vinegar, or serve it with hummus or herbed butter. Variations Whole Wheat Ciabatta: Substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrients. Herbed Ciabatta: Add chopped rosemary, thyme, or other herbs to the dough for a fragrant twist. Olive Ciabatta: Incorporate chopped olives (black or green) into the dough for a savory, Mediterranean flavor. Cheesy Ciabatta: Sprinkle grated Parmesan or Asiago on top before baking for a cheesy crust. Ciabatta Rolls: Instead of loaves, shape the dough into smaller rolls, perfect for individual servings or sliders. Tips for Perfect Ciabatta Hydration: The dough should be wet and sticky; this ensures the classic airy structure. Resist the urge to add too much flour. Stretch and Fold: Instead of vigorous kneading, try the stretch-and-fold method during the first rise. This technique strengthens the dough while keeping it light. Steam in the Oven: Steam helps develop the crust. You can also spritz the dough with water before placing it in the oven. Avoid Overhandling: Be gentle when shaping the dough to preserve the air bubbles. Patience: Good ciabatta takes time. Let the dough rest and rise fully for the best results. Interesting Pairings Pair ciabatta with Italian wines like Chianti or Pinot Grigio. Serve with spreads like artichoke dip, tapenade, or roasted red pepper hummus. Use ciabatta to make panzanella, a Tuscan bread salad with tomatoes, cucumbers, and vinaigrette. Ciabatta bread is not just a recipe; it’s an invitation to experiment with flavors and textures while bringing a touch of Italian tradition to your table!
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