Chile-Rubbed Porterhouse Steak with Lemon-Roasted Potatoes

Serves 4

Share this recipe

Serves 4

“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

1
Preheat the oven to 500°F.
2
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.
3
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.
4
Meanwhile, pat the steak dry with paper towel and season with chili powder, flake salt, and pepper.
5
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.
6
Transfer the steak to the oven and cook for another 10-14 minutes for medium rare, depending on the thickness of your steak.
7
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.