Cast Iron

Seared Steak With Sun-Dried Tomato Pesto & Baked Potatoes From Will Coleman

February  9, 2022
3 Ratings
Photo by Ty Mecham, prop styling by Alya Hameedi, food styling by Anna Billingskog
  • Prep time 8 hours 15 minutes
  • Cook time 35 minutes
  • Serves 2
Author Notes

This seared ribeye steak dinner is the ultimate treat for two. Whether it's for Valentine's Day, date night, or you're just craving a perfectly cooked steak, this recipe is for you. I enjoy dry brining my steaks overnight to maximize the flavors. If you’re in a time crunch, feel free to skip the dry brining step and follow the recipe as is.

Also, if you don’t have a pan large enough to fit both steaks in, feel free to cook the steaks individually, while keeping the first cooked steak warm in the oven. —Food52

What You'll Need
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Seared Steak With Sun-Dried Tomato Pesto & Baked Potatoes From Will Coleman
  • 2 (1- to 1¼-inch-thick) bone-in ribeye, T-bone, or porterhouse steaks
  • Kosher salt and freshly ground pink peppercorns
  • 2 large russet potatoes, scrubbed
  • 6 tablespoons avocado oil or any oil with a high smoke point, divided
  • 3 1/2 cups loosely packed basil leaves
  • 8 (or more) oil-packed sun-dried tomatoes
  • 1/4 cup toasted walnuts
  • 6 large garlic cloves, peeled and crushed, divided
  • 1/2 teaspoon freshly ground black pepper, plus more
  • 1/2 to 3/4 cups olive oil
  • 4 to 6 sprigs each of rosemary, sage, and thyme, tied with twine
  • 4 tablespoons unsalted butter, divided
  • 8 ounces mushrooms (such as shiitake with the stems removed, oyster, and/or baby bella)
  • Crème fraîche and chopped chives, for serving
  1. Arrange the steaks on a wire rack placed on a rimmed baking sheet. Pat the steaks dry with paper towels; season both sides with a few pinches of salt and pink peppercorns. Place in the fridge uncovered for at least 8 hours or up to 48.
  2. Remove the steak from the fridge and let come to room temperature. Place a rack in the middle of the oven; heat to 450°F. Arrange the potatoes on a baking sheet, coat with 2 tablespoons of the avocado oil, and season with salt. Bake, flipping the potatoes after 30 minutes, for about 55 minutes total, until fork-tender.
  3. Meanwhile, in a food processor, pulse the basil, tomatoes, walnuts, 3 garlic cloves, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. With the motor running, drizzle in ½ cup of the olive oil and continue to pulse for 30 seconds. Scrape the sides and continue to pulse until blended and the mixture is coarse. Taste and add more tomatoes, if desired. If you prefer the mixture to be smoother, drizzle in an additional ¼ cup oil and continue to pulse. Transfer the pesto to a medium bowl and taste for salt.
  4. Once you flip the potatoes, in a 12-inch nonstick or cast-iron skillet over medium-high heat, warm the remaining ¼ cup of the avocado oil. Once the oil begins to shimmer, add the steak and weigh down with another cast-iron skillet or cast-iron steak weight. Cook, continuing to weigh down after you flip the steak, for about 4 minutes on each side, until both sides are browned. If your steak has a fat cap, turn the steak and sear the fat side down for 1 to 2 minutes, until the fat has rendered and is golden brown.
  5. Add the herb bundle, 2 tablespoons of the butter, and the remaining garlic. Baste the top of the steak with butter, garlic, and herbs. Continue to cook the steak until your desired degree of doneness. Transfer the steak to a clean wire rack or plate. Let rest for 10 minutes before serving.
  6. While the steak is resting, reduce the heat to medium heat. Cook the mushrooms, tossing with the herbs and garlic, for 5 to 7 minutes, until the mushrooms are tender and golden; season with salt and black pepper.
  7. Cut open the potatoes; season with salt and black pepper. Top each with 1 tablespoon of the butter, the crème fraîche, and chives. Spoon the pesto onto the steaks. Serve with the cooked mushrooms and a baked potato alongside.

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