Pan-Seared Rib-Eye Steak with Truffled Potato Gratin
An elegant restaurant-style dinner featuring perfectly seared rib-eye steak paired with creamy truffle-scented potato gratin and sautéed spinach. The roasted garlic and tomato sauce adds depth and richness to complement the premium beef. This sophisticated meal transforms simple ingredients into an impressive dish perfect for special occasions or date nights. The truffle zest the humble potato gratin into something luxurious, while the herb-crusted steak provides the perfect protein centerpiece.
Ingredients
- 1 unit Roma tomato, cut into quarters
- 2 clove garlic
- 12 ounce Yukon Gold potatoes, sliced into 1/4-inch-thick rounds
- ¼ ounce chives, roughly chopped
- 6 ¾ ounce milk
- ⅔ ounce truffle zest, dividedtruffle oil1 tsp oil per 0.35 oz zestluxury
drizzle over finished dish instead
- 2 tablespoon flour
- ¼ cup Parmesan cheese
- 12 ounce rib-eye steakstrip steak1:1
similar cooking time and method
- 1 teaspoon dried rosemary
- 5 ounce spinach
- 1 unit beef stock concentrate
- 1 teaspoon sugar
- 3 teaspoon olive oil, divided
- salt, to taste
- pepper, to taste
Instructions
- 1
Wash and dry all produce and adjust oven rack to middle position and preheat oven to 425 degrees
- 2
Cut tomato into quarters and place with garlic on aluminum foil, season with salt, pepper, and sugar, then wrap into sealed pouch
- 3
Roast tomato and garlic pouch in oven until very soft
- 4
Slice potatoes into rounds and roughly chop chives
- 5
Whisk together milk, half the truffle zest, water, and flour in bowl
- 6
Heat medium pan over medium-high heat and add potatoes and half the chives, season with salt and pepper
- 7
Pour milk mixture over potatoes, cover, bring to simmer and bubble for 5 minutes
- 8
Uncover, sprinkle with Parmesan, and transfer to oven to bake until potatoes are very tender
- 9
Heat olive oil in large pan over medium-high heat after potatoes have baked for 10 minutes
- 10
Season steak with rosemary, salt, and pepper, then add to pan and cook until browned on bottom
- 11
Flip steak and continue cooking to desired doneness, then remove and let rest covered
- 12
Heat olive oil in same pan and add spinach, season and cook until wilted
- 13
Remove spinach and divide between plates
- 14
Add roasted tomato and garlic to pan with stock concentrate and water
- 15
Mash tomato and garlic into chunky sauce and simmer until slightly thickened
- 16
Season sauce and stir in any steak juices
- 17
Slice steak and divide between plates with spinach, spoon sauce over
- 18
Add potatoes to plates and garnish with remaining truffle zest and chives
Tips
Transfer potato mixture to a baking dish if your pan isn't ovenproof before placing in oven
Let steak rest covered after cooking to retain juices and ensure even temperature throughout
Save any steak juices to stir into the tomato sauce for enhanced flavor
Good to Know
Cooked steak best served immediately. Potato gratin can be refrigerated for up to 3 days and reheated in 350°F oven.
Potato gratin can be assembled and refrigerated up to 1 day before baking. Tomato sauce can be made 1 day ahead.
Serve immediately while steak is warm and potato gratin is hot from the oven for best texture and flavor.
Common Mistakes
Don't skip resting the steak to avoid losing juices when slicing
Don't overcook the spinach to avoid mushy texture and bitter taste
Substitutions
similar cooking time and method
drizzle over finished dish instead
FAQ
Can I use a different cut of steak?
Yes, strip steak or filet mignon work well with similar cooking times. Adjust thickness and cooking time accordingly for best results.
What if I don't have truffle zest?
Substitute with truffle oil drizzled over the finished gratin, or use dried mushrooms like porcini for earthy flavor.
How long will leftovers keep?
Potato gratin keeps 3 days refrigerated. Steak is best eaten fresh but can be stored 2 days and reheated gently.