The ultimate steak & roasties Recipe

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This ultimate steak & roasties is a juicy and crispy recipe, which is made with a quality côte de boeuf and Maris Piper potatoes. It’s the perfect Sunday roast, ready in about 1 hour and 30 minutes.

The ultimate steak & roasties Ingredients

FLAVOURED VINEGAR

2 sprigs of fresh rosemary
50ml cider, white wine or red wine vinegar
½ teaspoon fennel seeds or dried chilli flakes

ROASTIES

1.8kg Maris Piper potatoes
1 bulb of garlic
olive oil
1 knob of unsalted butter
2 sprigs of fresh rosemary

STEAK

1kg French-trimmed côte de boeuf, with a good layer of intramuscular fat
½ a bunch of fresh woody herbs (15g), such as thyme, oregano, rosemary
olive oil
extra virgin olive oil
sea salt and freshly ground black pepper

How To Make The ultimate steak & roasties

Prep the oven and potatoes: Get the steak out of the fridge to come up to room temperature. Preheat the oven to 200ºC/400ºF/gas 6 and place a large roasting tray inside to heat up. Peel the potatoes, halving any larger ones, then parboil them in a pan of boiling salted water for about 12 minutes.
Roast the potatoes: Drain the potatoes, “chuff them up” by shaking them in the colander, and let them steam dry. Carefully remove the hot tray from the oven, add the butter, rosemary sprigs, and bashed, unpeeled garlic cloves, followed by the potatoes. Toss to coat, season with sea salt, and roast for 45 minutes to 1 hour, until golden and crisp.
Prepare for the steak: While the potatoes roast, put your chosen flavoured vinegar ingredients into a small water spritzer. Make a herb brush by tying the woody herbs to the end of a wooden spoon.
Sear the steak: Get a large ovenproof frying pan very hot. Drizzle in 1 tablespoon of olive oil, season the steak well, and place it in the pan, fat-side down, to render for a few minutes. Then, sear the steak for around 8 minutes, turning it every minute and basting it with the herb brush.
Roast the steak: Transfer the pan to the oven and cook for 15 minutes for medium, turning halfway through.
Rest the steak and finish the potatoes: Move the cooked steak to a board, drizzle with the pan juices, and let it rest. A few minutes before the potatoes are ready, spritz them with the flavoured vinegar, return them to the oven for 30 seconds, then lightly squash them with a fish slice. Spritz again and return to the oven for a final few minutes.
Serve: Slice up the rested steak and sprinkle with a little salt. Mix a splash of extra virgin olive oil into the resting juices, then drizzle over the steak. Serve with the vinegary roasties.

Recipe Tips

How do I know when my steak is cooked? The recipe gives timings for a medium result. For the most accuracy, use a meat thermometer. For medium-rare, aim for 130-135°F (55-57°C), and for medium, 140-145°F (60-63°C).
Why rest the steak after roasting? This is the most crucial step for a juicy roast. Resting allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the joint, ensuring every slice is moist and tender.
What does “chuffing up” potatoes mean? After parboiling and draining the potatoes, you shake them around in the colander. This fluffs up the outside surfaces, which is the secret to creating an incredibly crispy, crunchy exterior when they are roasted.
Can I use a different cut of beef? Yes, a good quality forerib or sirloin roast would also work well. You may need to adjust the cooking time based on the size and shape of the joint.

What To Serve With Steak & Roasties

This is the centerpiece of a classic Sunday dinner and pairs perfectly with:

Fluffy Yorkshire puddings
A rich homemade gravy
A good dollop of English or Dijon mustard
Steamed green vegetables like kale or cabbage
A fresh, peppery watercress salad

How To Store Leftover Steak & Roasties

Refrigerate: Store leftover sliced steak and roast potatoes in separate airtight containers in the refrigerator for up to 3 days. The steak is delicious served cold in sandwiches the next day.

Steak & Roasties Nutrition Facts

Serving Size: 1 serving
Calories: 850 kcal
Fat: 50g
Carbohydrates: 55g
Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is côte de boeuf?

Côte de boeuf is essentially a thick, bone-in rib-eye steak. It’s a prime cut known for its rich marbling of fat, which makes it incredibly flavorful and tender when roasted.

Why let the steak come to room temperature first?

This is a very important step for a large joint of meat. It helps the beef to cook more evenly from the outside to the center, preventing a cold middle.

What does the vinegar spritz do for the potatoes?

The final spritz of flavored vinegar adds a subtle, sharp tang to the rich, fluffy potatoes. As it hits the hot potatoes, the vinegar evaporates, leaving behind a wonderful aroma and a flavor that cuts through the richness of the meal.

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