Make Steak and Baked Potatoes Better with One Simple Ingredient

Steak and baked potatoes are crisper with a simple preparation step.

Steak and a baked potato are a great comfort meal, especially on Father's Day. I love cooking for my family, but steaks and potatoes can be soggy if not prepared correctly. Cooking for my family is something I enjoy, but it can be disappointing when the food doesn't turn out well.

Steak and potatoes have a lot of water, which turns to steam when cooked. This steam stops the food from becoming crispy, making potato skins spongy and steaks tough. The steam also prevents a good crust from forming on the steak.

You can make steaks and baked potatoes taste better by preparing them for five minutes.

I found that steak and baked potatoes don't need complicated methods or expensive ingredients, just a bit of salt for a better texture.

Salt is not just for seasoning; it absorbs moisture from steak and potatoes.

Salting steak is called dry brining, which pulls water to the surface and then back into the meat.

Salt helps remove moisture from potatoes and meat so they don't steam while cooking.

This process makes the surface drier, giving a better sear when cooking steak and locking in juices for more flavor.

Salt also keeps baked potato skin dry while it cooks, making it crispy.

Using salt is my way to prevent steam from ruining steaks and baked potatoes, giving me a perfect golden texture every time.

You will need the following ingredients per person:

Any steak works well for this recipe, and it will make even the cheapest meat better. However, choose potatoes carefully, as some have too much moisture and will be soggy. The type of potato you choose is important for the best results.

Choose Maris Piper, Russet, or baking potatoes for the crispiest results.

Just salt the potatoes before putting them in the oven.

Sea salt is best for cooking steaks and baked potatoes because it sticks to surfaces better and removes moisture more efficiently.

Avocado oil is better than olive oil because it doesn't burn at high temperatures, which is important for searing steak or roasting potatoes.

Here's the method to follow:

Start by removing the steak from the fridge and coating it with salt on both sides. Then, put it on a plate, cover it with kitchen paper, and set it aside.

It's crucial to let the steak reach room temperature before cooking, as starting with a cold steak can make the outside cook faster than the inside.

This can make the outside charred and the inside raw, so let the steak sit for at least 60 minutes before cooking for the best crust.

Make sure to let your steak rest for at least an hour before cooking for the best results.

Meanwhile, preheat the oven to 200°C and line a baking tray with paper. Put the potatoes on it and poke them with a fork.

When steam builds up in a baked potato, it can explode, so poke it thoroughly. Then, drizzle avocado oil on each potato and season with salt.

Roll the potatoes to coat them evenly with oil and salt, then put them in the oven for about 60 minutes until crispy.

About five minutes before the potatoes are done, put a pan over medium heat, add avocado oil, and cook the steak for two to three minutes on each side.

Add butter to the pan to baste the steak when it's almost cooked, and add herbs and seasoning if you like.

You will get a better crust on your steak if you use salt before cooking it.

Once the steak is cooked, let it rest for five to 10 minutes before slicing, so the juices can settle back into the meat.

While the steak rests, slice the potatoes open, add butter, and fluff them with a fork. You can add cheese, soured cream, or other toppings.

Serve the steak with the baked potato, and both should be crispy, so you won't have to worry about them being limp or soggy.

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