For the potatoes:
3 tbsp of olive oil.
About one unit of Yukon Gold or red potatoes, cut into 3/4-inch wedges (weight can vary).
Half a tsp of kosher salt.
For hamburger cut and garlic spread:
Two rib-eye or New York meat cuts, each approximately 12 ounces and 1 inch thick, or 1/2 pound of round side steak, cut into two pieces.
One tsp of kosher salt.
Four tbsp of unsalted butter (equivalent to 1/2 stick).
Three cloves of sparkling garlic, minced.
Two tbsp of freshly chopped parsley leaves.
One tsp of unstrained electric current (adjust amount as needed).
First, heat the olive oil in a skillet over medium-high heat, and then gently place the potatoes in the pan with the cut side facing down in the hot oil.
After that, sprinkle the potatoes with salt and let them cook for 10 minutes. Afterward, flip the potatoes to the other cut side and continue cooking for an additional 10 minutes.
In this step, remove the potatoes from the skillet and set them aside, then, wipe the skillet clean using a paper towel.
Next, season each portion of steak with salt and pepper after patting them dry with paper towels, place the steaks into the hot pan, and cook for approximately 1 minute or until the side no longer sticks to the pan.
Then, flip the steaks over and repeat the cooking process for a total of four minutes. Then, carefully add the butter to the pan and flip the steaks one more time.
Cook the steaks in butter and garlic, basting them before allowing them to rest for 5 minutes.
Next, mix parsley and lemon juice in the pan, adjust the seasoning, and serve the potatoes.
Finally, slice the steak into ½-inch thick slices, cutting across the grain, and arrange the steak slices on top of the potatoes and drizzle them with the lemon and parsley sauce.
– Avoid overcrowding the pan.
– Adjust garlic and lemon to taste.
– Garnish with fresh herbs for added flavor.
– Try different cuts of meat like sirloin or pork chops.
– Create herb butter with fresh herbs.
– Add a dash of heat with red pepper flakes or paprika.
Have a nice day!!