If meat with potatoes is famous for being one of the kids' favorite meals, this recipe for Stainless steel skillet steak with crispy potatoes will, without a doubt, be everyone's favorite at home. A beef steak with a thyme butter sauce, smooth and aromatic, accompanied by some extra-crispy potatoes, thanks to their double frying, is a dish that earns ovations and sighs of delight.
Potatoes and the sauce are very important in this recipe, but what makes the difference in this case is cooking in a pan without nonstick coating, specifically in a multilayer stainless steel skillet, like the Le Creuset tri-ply stainless steel skillet. Its three-layer construction combines stainless steel with aluminum, resulting in a stainless steel pan made from a very responsive material: the pan reacts quickly when you turn the heat up or down, and provides excellent temperature and cooking control.
Also, the result when cooking meat in a non-nonstick pan is wonderful, since cooking at high temperatures sears the meat (and does not poach it, as happens with a nonstick pan), it doesn't stick and retains all the flavor.
In case it helps you, I share with you some tips on how to cook in stainless steel. You’ll see that by following all these tips, you will master the art of cooking in stainless steel pans, the favorites of the best professional chefs.
Tips for cooking in stainless steel skillets
- To take full advantage of this stainless steel skillet's efficiency, it's very important to use it on a hob or flame with a diameter as close as possible to the diameter of the pan's base.
- It's also important to prepare the food, taking it out of the fridge before the skillet is hot so it comes to temperature and, when placed in the skillet, the temperature is maintained.
- Heat the skillet over medium heat, gradually. Don’t rush, because you'll see it takes only a short time to heat up.
- Don't start cooking with it until it's properly hot. If you put the food in when the skillet is very hot, it won't stick. On the other hand, if it's not hot enough, it's very likely what you cook will stick.
- To know if it's hot enough, wet the tip of your fingers with water and sprinkle it into the skillet. If small beads form (like mercury) that dance on the skillet's surface, it's ready to start cooking. Dry the water before adding the oil.
- Raise the heat slightly and add the oil, spreading it around the inside of the skillet (you can move the skillet with your hand or use a brush to spread it over the entire interior).
- Place the meat (or the food you are going to cook) and don't move it until it's completely seared. When it's sealed, you'll be able to flip it easily, as it releases readily. Wait for it to sear on the other side, and let it cook to the doneness you prefer. Done!
With these guidelines for cooking in your stainless steel skillet and a bit of practice, no dish will resist you. I hope this recipe for Stainless steel skillet steak with crispy potatoes pleasantly surprises you, both for the wonderful flavor of the meat, the aroma of the sauce and, of course, the extraordinary crispiness of the potatoes. And I hope you like it as much as I do.
Le Creuset tri-ply stainless steel skillet
Ingredients
- 2 beef steaks (or two entrecôtes), at room temperature (this is important for proper cooking!)
- 4 large frying potatoes (varieties like Kennebec or Agria, for example)
- Neutral oil (we’ll use this for frying the potatoes)
- Extra Virgin Olive Oil (for the meat)
- 100 g butter, diced
- 4 sprigs of fresh thyme, chopped
- 2 cloves of garlic, crushed
- 1 small onion finely chopped (white or red)
- 100 ml white wine
- Salt and freshly ground black pepper, to taste
Preparation
Make the potatoes:
- Clean the potatoes and cut them into wedges or large pieces, without peeling. Put them to boil in a pot with cold water so they are covered. When the water starts to boil, add a handful of salt and let them cook until done. They should be cooked through, but not soft; they must not fall apart.
- Now fry them. To make them very crispy, you need to double-fry them. Put plenty of oil in a deep skillet or a wide, tall pot, and heat it until it reaches frying temperature (around 180-185 °C). When it's hot, start frying the potatoes. Do it in batches to avoid the oil losing temperature.
- Meanwhile, heat the oven to the lowest temperature it allows.
- Take the meat out of the fridge and leave it at room temperature so it loses the chill.
- When they begin to brown slightly, remove them with a slotted spoon and place them on a plate or tray on kitchen paper to drain the excess oil.
- When all the potatoes are done, fry them again in batches, this time until golden and crispy. Remove them and let them drain the excess oil the same way as before. Salt to taste and keep warm in the oven until serving.
Make the meat with butter sauce:
- Heat your Le Creuset tri-ply stainless steel skillet over medium-high heat and add a drizzle of Extra Virgin Olive Oil (EVOO). When the skillet is very hot, sear the meat on both sides. Cook it to your preferred doneness.
- When it is almost done, add the butter, the thyme sprigs and the garlic cloves and let everything meld. Spoon the butter over the meat so it absorbs all the flavor and aroma.
- Remove the meat from the skillet and lower the heat a bit. Let the steaks rest while you finish preparing the dish.
- Add the chopped onion to the juices remaining in the skillet and sauté until softened. Increase the heat to add the wine and let it reduce sufficiently so it thickens a bit to a sauce consistency.
- Slice the meat and serve it on a platter, covered with the butter sauce and accompanied by the crispy potatoes you kept warm in the oven. Serve this fabulous dish with a salad and enjoy!
