Steak and baked potatoes are much better if you add a simple ingredient before cooking them

Steak and baked potatoes are the ultimate comfort food, but they can come out soft and soggy if you do not take five minutes to prepare them properly

Steak and a baked potato represent the ultimate comfort meal, particularly on Father’s Day, when most people are after something substantial to tuck into. Cooking for my family on special occasions is something I genuinely cherish, but in my experience, steaks and potatoes can turn into a soggy disaster if you don’t take five minutes to prepare them properly.

Both dishes might appear straightforward to prepare, but meat and potatoes actually contain a considerable amount of water, which rapidly escapes and transforms into steam during the cooking process. Steam prevents food from crisping up correctly, which can cause baked potato skins to become spongy and stop steaks from developing a proper crust, leaving you with a tough, rubbery cut of meat.

After doing a bit of research before cooking for my dad, I discovered that steak and baked potatoes don’t require complicated methods or costly ingredients, as a superior texture can be achieved with just a touch of salt.

It might sound remarkably straightforward, but salt isn’t solely used for seasoning in certain recipes — it is actually highly absorbent and draws moisture out of steak and potatoes.

Salting a steak is commonly known as dry brining, and it pulls water to the surface of the meat, which is then gradually reabsorbed and driven deeper back into the flesh.

This process results in a considerably drier surface, giving you a far better sear when cooking steak in a pan, while also locking in the juices so the meat turns out significantly more flavourful.

Salt also works brilliantly on baked potatoes to keep the skin as dry as possible while they cook in the oven, ensuring you achieve the perfect crispy skin once they’re done.

Using salt has become my go-to method for preventing steam from ruining both steaks and baked potatoes, meaning I now get that perfect golden, crackling texture on both every time I cook them.

How to cook better steaks and baked potatoes.

You will need (per person):

• One steak
• One to two large baking potatoes
• A generous amount of sea salt
• A few tablespoons of avocado oil
• A few tablespoons of non-salted butter

Any cut of steak will work perfectly well for this recipe, as it will elevate even the most budget-friendly piece of meat. However, do take care when selecting your potatoes, as certain varieties contain far too much moisture and will turn out soggy regardless of how much salt you apply.

When purchasing potatoes, opt for Maris Piper, Russet or any variety labelled as baking potatoes to guarantee the crispiest possible results.

Sea salt is highly recommended when cooking steaks and baked potatoes, as the larger crystals adhere more effectively to surfaces, drawing out moisture far more efficiently.

Avocado oil is far superior to olive oil here, as its high smoke point means it won’t burn at elevated temperatures, which proves invaluable when searing steak or roasting potatoes.

Method:

To start, remove your steak from the fridge and coat each side generously with salt. Place it on a plate, lay some kitchen paper on top and set it to one side for now.

It is crucial to allow a steak to reach room temperature prior to cooking, as starting from very cold can cause the outside to cook considerably faster than the centre.

This can lead to a charred exterior while the inside of the steak remains raw, so ensure you let a steak sit for at least 60 minutes before cooking to guarantee you achieve the finest crust possible.

Meanwhile, preheat the oven to 200°C and line a baking tray with greaseproof paper. Place the potatoes on it and pierce them all over with a fork.

When excessive steam accumulates inside a baked potato, it can explode in the oven, so be certain to pierce them thoroughly. Next, drizzle one teaspoon of avocado oil over each baked potato and season generously with salt.

Roll the potatoes around with your hands until every part of the skin is thoroughly coated in the oil and salt. Then, pop them in the oven and leave them to cook for approximately 60 minutes until gloriously crispy.

Around five minutes before the potatoes are ready, place a frying pan over a medium heat. Add a little avocado oil to the pan and cook the steak for around two to three minutes on each side.

Add some butter to the pan to baste the steak once it is nearly fully cooked, and feel free to incorporate additional herbs and seasoning as desired.

Once the steak is cooked, leave it to rest on a plate for five to 10 minutes before slicing. This allows the flavourful juices to settle back into the meat; otherwise, they will simply spill out when you cut into it.

While the steak is resting, slice your potatoes open, add a knob of butter and fluff them up with a fork. Feel free to pile on any additional toppings you fancy, such as cheese or soured cream.

Plate up your steak alongside your baked potato, and both dishes should be irresistibly crispy, meaning you’ll never have to fret about them turning out limp or soggy again.