Steak and Potatoes

Growing up in the midwest I can always appreciate a simple meat and potatoes meal.  The key to a dish like this is having very few ingredients but letting all of them shine.  For this recipe I used Teeny Tiny Potatoes from Trader Joe's, but any small potato (like a fingerling) will work just great.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil which gives the potatoes a great flavor!

Ingredients:    Serves 3
1.5 lb - ribeye steak
1 lb - small potatoes
2 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1 tsp - salt
1/4 tsp - black pepper
1/8 tsp - garlic powder
1/8 tsp - dried rosemary
To taste - salt and black pepper

Directions:
1.  Preheat oven to 400ºF.  Wash and rinse the potatoes, dry using a towel.  Place the potatoes into a baking dish, add the Pastamore Roasted Garlic Grapeseed Oil, and generously season with salt and black pepper.  Mix until the potatoes are evenly coated.  Place into the oven and cook for 45 minutes or until the potatoes are tender.

2.  After the potatoes have been cooking for 30 minutes, place a cast iron pan or frying pan onto the stove over medium/medium-high heat.  As the pan is warming, season the steaks with the black pepper, garlic powder, salt, and dried rosemary.  Place the steaks into the pan and cook until a nice sear has been reached.  Turn the steak over and sear the second side.  Cook until the desired doneness has been reached.  If the exterior is cooking too quickly, reduce the heat.

3.  Remove the steaks from the pan and allow to rest for at least 5 minutes.  Plate the potatoes, the steak, and serve with your favorite green vegetable.