Crispy potatoes finished in the steak's own resting juices — the pan does the saucing

When the fanciest steak in the share comes out of the freezer, it deserves a plate built around it. This one earns its keep with a single heavy pan: chat potatoes boiled, smashed flat and crisped in olive oil until their edges shatter, then the scotch seared in the same pan with butter, garlic and rosemary. While the steak rests, the potatoes go back in to drink up every drop of the garlicky pan butter and resting juices. Nothing gets wasted, and only one pan needs washing.

50 mins 2 servings Prep 10 minsCook 40 minsMain CourseAustralian

Ingredients

  • 280g Your Farmer grass-fed scotch fillet steak
  • 600g chat potatoes
  • Salt and pepper to season
  • 2 tbsp olive oil
  • 25g butter
  • 2 cloves garlic, bruised
  • 2 sprigs rosemary
  • 1 lemon, cut into wedges
  • Green salad, to serve

Instructions

Boil the chats in well-salted water for about 15 minutes, until just tender to a knife. Drain and let them steam-dry in the colander for 5 minutes.

600g chat potatoes

Press each potato gently flat with the base of a mug — you want cracked edges but potatoes that still hold together.

Heat the olive oil in your largest heavy frying pan over medium-high heat. Crisp the potatoes 5–6 minutes per side until deeply golden and crackled, then season and move them to a plate in a low oven (120C) to keep warm.

2 tbsp olive oil

Turn the pan up to high. Pat the steak dry, season generously and sear 3–4 minutes per side for medium-rare. In the last 2 minutes, add the butter, garlic and rosemary and baste the steak with the foaming butter.

280g scotch fillet25g butter2 cloves garlic2 sprigs rosemary

Rest the steak on a plate for 8 minutes.

Return the potatoes to the pan and toss them through the garlicky butter and every drop of the steak's resting juices for 2 minutes.

Slice the steak against the grain and serve beside the potatoes with lemon wedges and a green salad.

1 lemon

Appears in

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67

The Case for Cooking Everything in the Steak Pan

Most steak dinners throw away their best ingredient: the pan. All that browned crust left behind after the sear, the rendered fat from the scotch's marbling, the butter that's picked up garlic and rosemary on the way through — that's flavour you already paid for. This recipe is built so none of it escapes. The potatoes crisp first and set up the base; the steak sears in the middle and leaves its riches behind; and the potatoes return at the end to mop up the lot, including the resting juices most of us tip down the sink. Treating the single Your Farmer® scotch from your beef share as the centre of a proper plate, rather than a lonely steak on its own, is exactly what a cut this good deserves. Waxy little chats hold their shape through the boil-smash-crisp routine — the seasonal regenerative potatoes in the smaller sizes are made for it.

Swaps and Variations

Thyme swaps in for rosemary without a second thought, and a scatter of grated parmesan over the potatoes in the final toss is never wrong. Any waxy potato works if chats are scarce — just cut larger ones in half before boiling. On the steak front, the same pan routine flatters a rump or sirloin from the share; both are a little leaner than scotch, so be generous with the butter baste. For a Sunday version, double the potatoes and cook two steaks in sequence, resting the first under loose foil.

Storage and Leftovers

Leftover smashed chats are a gift: they re-crisp beautifully in a 200C oven for 8–10 minutes, or in a dry frying pan. Keep them (and any leftover steak) up to 2 days in the fridge, in separate containers so the potatoes stay dry. Leftover steak is best cold or barely warmed — the microwave will take it straight past medium-rare into grey. Our favourite morning-after move: chop the potatoes and steak together, crisp them in the pan and slide a fried egg on top. Steak-and-potato hash is arguably worth cooking extra for on purpose.

Frequently asked questions

Can I boil the potatoes ahead of time?

Yes — boiling and smashing them the day before actually improves them. A night uncovered in the fridge dries the surface, which means even crispier edges when they hit the oil.

My potatoes fall apart when I smash them. What am I doing wrong?

They're either overboiled or still too hot. Cook them only until a knife just slides in, let them steam-dry 5 minutes, and press gently — you're flattening them, not mashing them.

How do I scale this up for four people?

Double everything and work in stages: crisp the potatoes in two batches, then cook two steaks one after the other so the pan stays screaming hot. Rest the first steak under loose foil while the second cooks — the timing works out neatly.

What's the best pan for this?

Cast iron or any heavy-based frying pan, the bigger the better. Thin pans lose their heat the moment the steak lands, and heat is what builds the crust on both the potatoes and the scotch.

0 commentson One-Pan Scotch Fillet with Smashed Chat Potatoes

Three Simple Steps

A whole table of real food.

Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.

01

Reserve your share — or try a pack

Subscribe to a share of the harvest, or start with a one-off fixed pack.

02

Make it your own

Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.

03

Cook, savour, know your farmer

We deliver in a reusable esky we collect next time. No couriers, no waste.

5.0
Vendor:Your Farmer

CSA Grass Fed Beef Share

Price$176.67
Vendor:Your Farmer

CSA Pastured Lamb Share

Price$183.33
Vendor:Your Farmer

Grass-Fed Steak Box

Price$158.89
Vendor:Your Farmer

Grass-Fed Mince, Sausage and Diced Beef Pack

Price$264.44
Vendor:Your Farmer

Grass-Fed Beef and Lamb BBQ Box

Price$286.67
Vendor:Your Farmer

Pastured Lamb Roast and Slow-Cook Box

Price$155.56
Vendor:Your Farmer

Quarter, Half or Whole Cow: Grass-Fed Beef, Cut Your Way

Price$1,145.00
Vendor:Your Farmer

Whole Pastured Lamb, Cut Your Way

Price$525.00

More Recipes

View all

Osso buco-style braised grass-fed lamb chump chops in tomato sauce over soft polenta, topped with gremolata.

Osso Buco-Style Braised Chump Chops with Gremolata

The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata

Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.

Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata

A thick bowl of split pea and lamb bone soup topped with shredded lamb and mint.

Split Pea and Lamb Bone Soup

Pea-and-ham thinking, straight from the lamb paddock

Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.

Read moreabout Split Pea and Lamb Bone Soup

Grass-fed T-bone steak sliced and served with homemade tarragon bearnaise and chips, bistro style.

T-Bone with Bearnaise from Scratch

The sauce that turns a steak into an occasion

Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.

Read moreabout T-Bone with Bearnaise from Scratch