How To Cook The Perfect Steak & Potato Wedges _ Now Cook It

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But for now , check out this video from the course Steak and wedges .

Is there a better sounding dinner in the world ?

Not convinced ?

No .

Well , today we're gonna learn how to cook it and the skills of roasting , frying and the timing to help bring it all together at the right time .

Time , timing of time .

Yes , which is why we're gonna begin with the thing that takes the longest , which is not time but potatoes .

Time comes later , right ?

First of all , you want to preheat your oven nice and hot , 220 degrees Celsius .

And then you want an enough potato to have a good handful per portion .

So that's either one large one per person or two about this size .

All we can do is cut them into wedges , so literally cut them in half using the bridge methods .

Your fingers are out the way , and then each of those halves we're going to cut in half again , and then each of those quarters , we're gonna cut in half again , this time at a slight angle .

So you end up with lots of equal size wedges , and before we roast off our potatoes , we're going to flavour them .

If they're particularly wet or starchy potatoes , you might want to pat them dry .

But these are actually quite waxy anyway , and then we're gonna add some rosemary , so just strip it back along the stalk and add that you could use dried .

But fresh is better .

Two cloves of garlic literally just smashed .

Keep them in their peel , though , because that's going to protect them in the oven and stop them burning a couple of tablespoons of olive oil and then a little seasoning .

And if you don't feel like you have the skills to , you know , do that , just get your hands in or do that .

That's also a good tip .

We're gonna lay these out onto a non-stick baking tray , make sure they're all separated out , so they're not touching each other .

They've got room to go crispy , and they are gonna go into an oven 220 degrees Celsius for half an hour .

After 15 minutes , we're gonna give them a flip over and add two vine tomatoes onto the tray .

So this is all about timing .

OK , we want it all to be served together , but the potatoes take twice as long now that we've flipped our wedges and we've got the tomatoes on the tray .

We've got about 15 minutes before we're ready to serve so we can start to concentrate on steak .

My favourite bit .

This is two sirloin steaks , but you can choose whatever steak you want .

Rump is grey rib eye .

You might want to fill it if you want it .

Super lean .

However , Whatever steak you're doing , make sure you allow it to come up to room temperatures .

This has been out of the fridge , covered for about an hour , so it's at room temperature , a much better way to cook steak , and then it's important that you season it when it's raw .

There's a few different ways to cook .

Steak isn't there ?

Yes , we are gonna fry it , but in butter .

OK , so it's kind of a not a really high searing heat like a cast iron pan , which you could also do this .

We're gonna add butter into a medium heated pan , and what we wanna do is wait until it's all melted and it's just started to get to the foamy stage and a steak this thick .

You're probably gonna want a minute and a half to two minutes on either side .

If you're looking for it about medium OK and what's Can we show the differences between medium and rare and yes , so we've done a whole article on all the differences you can see .

However , today the best way to do it is once it's cooked is have a little bit of a poke .

OK , so what you're looking for is this mussel here ?

Yep .

If you have all your fingers open , that is rare .

OK , so that's what the steak will feel like when you press it .

If you hold your first finger , it's medium rare .

OK , medium , medium well and well done .

You can see it feels a lot more firm .

It's getting harder , isn't it ?

That's about as close as you can get .

If you're looking at it by touch OK .

Butter is foaming .

Steaks can go in .

If it's a hot pan , you always put things in and they'll drop it away from you .

Just lower it in , and that foaming butter will give it about 90 seconds before we flip it over .

Now , in the last 30 seconds of cooking , you can do one more thing that just makes your steak awesome .

And that's to place in just a little bit of time in there , just fries in the butter .

And then if you just base that over the steak , it smells incredible does .

And so that just takes us to the next level .

The next thing to do is to rest it .

Everyone's heard about resting steaks .

It is so , so crucial .

And what does it do when you rest the steak ?

So the outside is a lot hotter than the middle , which we hope is still a little bit pink , so it's temperature equalisation .

It lets it all kind of even out so it's all equal , and then when you cut into it , it doesn't tend to sort of bleed everywhere quite so much , and you want to rest it for about as long as you've cooked it a steak this size , so we're gonna put the butter over the top .

Then we're gonna cover it with tin foil , and we're gonna leave it for about four minutes .

And once it's rested , that's what you're looking for .

So it's nice and pink .

Yeah , all the way through .

Pile on some of our posh wedges and finish it with some fresh thyme .

And there you go .

Everything you need to know to make potato wedges and perfect steak .

Good steak does not need a carving knife .

Cuts like butter beefy , but the thyme and the butter , well seasoned just makes it so good , like a restaurant steak .

Whether you decide to have this for breakfast , lunch or dinner or , in your case , all three , it's gonna be great if you want to make sure you get the most out of your steak , though , you wanna follow all of the recipe and details , which you can get down below