I Made the Best Steak & Potatoes… in a Pizza Oven?!

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THE SIMPLEST THINGS CAN BE SO BEAUTIFUL LIKE STEAK AND POTATOES AND TOMATOES IT’S SUMMERTIME AND WE’RE COOKIN OUTSIDE WITH @gozney NO MUSS NO FUSS JUST LOCAL INGREDIENTS AND THE SUNSHINE AND THE GOZ!

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INGREDIENTS:
For the Steak
1 bone-in rib-eye steak (35 oz), 2 inches thick
2 tbsp unsalted butter
¼ cup Canola oil
Kosher salt
Freshly cracked black pepper
For the Roasted Potatoes
2 lb fingerling potatoes
1 small tub sour cream
1 lemon, for zest and juice

For the Farm Salad
1 lbs Assorted heirloom or vine-ripened tomatoes
1 bunch scallions
2 lbs Mixed farm lettuce
¼ cup Olive oil
¼ cup Sherry vinegar
2 tbsp Kosher salt
Freshly cracked black pepper

Cooking Method
Steak
1. Season the rib-eye generously on all sides with kosher salt and black pepper. Heat a cast-iron pan in the Gozney until very hot. Add a drizzle of canola oil and sear the steak on both sides until well browned. Continue cooking to your desired internal temperature. Transfer the steak to a wire rack set over a tray and allow it to rest.
2. While the steak is resting, prepare the scallions. Separate the white bottoms from the green tops. Thinly slice the white bottoms for the salad and finely chop the green tops for the steak butter.
3. Return the pan with the steak fond to the heat. Add the butter and allow it to melt. Stir in the chopped green scallion tops, then return the pan to the Gozney until the scallions are lightly roasted and fragrant. Set aside. This will be the butter sauce for the steak.

Roasted Potatoes
1. Blanch the fingerling potatoes in well-salted boiling water until just par-cooked, about 10 minutes. Drain and allow them to cool slightly.
2. Heat a clean pan with a drizzle of canola oil. Gently smash each potato on a cutting board, then transfer them to the hot pan. Season with salt and roast in the Gozney until golden brown and crisp.
3. Spoon the sour cream into a small bowl. Add the zest of one lemon and season generously with freshly cracked black pepper. Set aside.

Farm Salad
1. In a large bowl, combine the mixed lettuce with the sliced scallion whites. Dress with olive oil, sherry vinegar, and salt, then toss until evenly coated.
2. Slice the tomatoes and arrange them on a serving plate. Season with salt and freshly cracked black pepper, then drizzle generously with olive oil.

Assembly
1. Slice the rested steak against the grain and arrange on a serving platter. Spoon the roasted scallion butter over the steak. Finish with a squeeze of fresh lemon juice and an extra crack of black pepper.
2. Serve alongside the roasted fingerling potatoes with a dollop of the lemon-pepper sour cream, and the dressed farm salad with the seasoned tomatoes.

Дата на публикация: 17 август, 2026
Категория: Друго