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.
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 potatoesPress 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 oilTurn 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 rosemaryRest 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 lemonAppears in
From $159.00$176.67SUBSCRIBE & SAVE 10%
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?
My potatoes fall apart when I smash them. What am I doing wrong?
How do I scale this up for four people?
What's the best pan for this?
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.
Price$176.67
SUBSCRIBE & SAVE 10%
$159.00
Price$183.33
SUBSCRIBE & SAVE 10%
$165.00
Price$158.89
SUBSCRIBE & SAVE 10%
$143.00
Grass-Fed Mince, Sausage and Diced Beef Pack
Price$264.44
SUBSCRIBE & SAVE 10%
$238.00
Grass-Fed Beef and Lamb BBQ Box
Price$286.67
SUBSCRIBE & SAVE 10%
$258.00
Pastured Lamb Roast and Slow-Cook Box
Price$155.56
SUBSCRIBE & SAVE 10%
$140.00
More Recipes
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Share:
Old-School Lamb Ribs with Vinegar-Mint Glaze
Beef Souvlaki Skewers with Rump and Tzatziki