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Chile-Rubbed Porterhouse Steak with Lemon-Roasted Potatoes

Serves 4

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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. 1

    Preheat the oven to 500°F.

  2. 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. 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. 4

    Meanwhile, pat the steak dry with paper towel and season with chili powder, flake salt, and pepper.

  5. 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. 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. 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.

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