Chile-Rubbed Porterhouse Steak with Lemon-Roasted Potatoes Recipe
“I can’t resist a twist on a classic ‘meat and potatoes’ recipe. This is my modern take to a classic combo that’s quickly becoming a Carr family favorite.” – Joseph Carr, Founder, Josh Cellars
Our updated version of a ‘meat and potatoes’ is flavor packed with a chili rub and a surprising hit of citrus on the starch. Its versatile seasoning can be used on most big cuts of red meat if you prefer a ribeye or strip steak instead. The result is a delicious combo that pairs beautifully with our Legacy Red Blend’s rich velvety texture and fruity flavors.
Ingredients
- 1 pound Yukon gold potatoes, scrubbed
- 2 tablespoons olive oil, plus 1 teaspoon
- 2 tablespoons lemon juice
- 1 teaspoons fine sea salt
- 2 tablespoons fresh rosemary, chopped
- 1 pound porterhouse steak, 2 inches thick
- 1 teaspoon chili powder
- 1 teaspoon flake salt (like Maldon)
- 1 teaspoon black pepper
Directions
- Preheat the oven to 500°F.
- Cut potatoes into wedges and combine 2 tablespoons of the oil in a small bowl with lemon juice, sea salt, and rosemary. Transfer the potatoes to a large baking sheet and toss well with the oil mixture.
- Roast the potatoes for about 30 minutes, or until golden and tender. Remove from the oven and cover with foil to keep warm. Reduce oven temperature to 350°F.
- Meanwhile, pat the steak dry with paper towel and season with chili powder, flake salt, and pepper.
- Heat a cast iron skillet over high heat and add remaining oil. When the oil shimmers, sear the steak on both sides until nicely colored, about 2 minutes each side.
- Transfer the steak to the oven and cook for another 10-14 minutes for medium rare, depending on the thickness of your steak.
- Let the meat rest for a few minutes and return the potatoes to the oven to rewarm if needed. Serve with steak with the potatoes.
