RECIPE - Pan-Fried Angus Chuck Steak & Hasselback Potato
๐ฃ๐ฎ๐ป-๐๐ฟ๐ถ๐ฒ๐ฑ ๐๐ป๐ด๐๐ ๐๐ต๐๐ฐ๐ธ ๐ฆ๐๐ฒ๐ฎ๐ธ & ๐๐ฎ๐๐๐ฒ๐น๐ฏ๐ฎ๐ฐ๐ธ ๐ฃ๐ผ๐๐ฎ๐๐ผ
๐ฅฐ๐ฏ๐ฅ
1๏ธโฃ Take 1 piece of Angus Chuck steak and salt and pepper liberally (at least 1/4 tsp for both sides)
2๏ธโฃ Make thin slices to potatoes throughout the entire length (don't cut fully to the bottom), brush liberally with olive oil and sprinkle salt & pepper all over, making sure all spaces are seasoned (I used Russet Potatoes). Place inside a 425F oven and bake for 30 minutes
3๏ธโฃ & 4๏ธโฃ Slice any cheese of your choice, and place slices in the gaps of the potato, just like in photo 4. Put back in the oven for another 20-30 minutes untill edges are golden brown or to your desired color
5๏ธโฃ This is the final result, golden and crunchy on the outside and soft on the inside ๐๐ป
6๏ธโฃ On a pan on medium-high heat, place 2 tbsp olive oil and 1 tbsp butter. Once the pan is hot ebough, place steak on pan and sear each side for 2-3 minutes (mine was less than an inch thick. For thicker steak, sear each side longer). After searing one side of the steak, flip and baste steak with the butter and olive oil until the 2-3 minutes is up. Remove steak from pan and rest for at least 10 minutes for juices to set.
7๏ธโฃ Slice steak after resting. Cut against the grain for easier chewing!
8๏ธโฃ Put everything together! There you have it!
ENJOY!
