Wagyu Ribeye Steak with Loaded Baked Potato

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)). Scrub the potato clean and pat it dry.

2. 2

   Prick the potato several times with a fork. Rub the skin with a small amount of olive oil and a generous pinch of salt.

3. 3

   Place the potato directly on the oven rack and bake for 50-60 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.

   Start 50-minute timer
4. 4

   While the potato finishes, prepare the steak. Pat the Wagyu ribeye dry with paper towels and season both sides generously with salt and black pepper.

5. 5

   Heat a cast iron skillet over high heat until smoking. Add a thin layer of olive oil to the pan.

6. 6

   Place the steak in the hot skillet. Sear for 2-3 minutes without moving it to develop a deep brown crust.

   Start 2-minute timer
7. 7

   Flip the steak. Add 1 tablespoon of butter, the smashed garlic cloves, and the rosemary sprig to the pan.

8. 8

   As the butter melts and foams, tilt the pan and use a spoon to continuously baste the steak with the flavored butter for another 2-3 minutes for medium-rare.

   Start 2-minute timer
9. 9

   Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes before slicing.

   Start 5-minute timer
10. 10

    Remove the baked potato from the oven. Slice it open lengthwise and fluff the inside with a fork.

11. 11

    Add the remaining tablespoon of butter, shredded cheddar cheese, and a dollop of sour cream to the potato.

12. 12

    Slice the rested steak against the grain and serve immediately alongside the loaded baked potato.