Chile-Rubbed Porterhouse Steak with Lemon-Roasted Potatoes | Josh Cellars
“I can’t resist a twist on a classic ‘meat and potatoes’ recipe. This is my modern take to a classic combo that’s quickly becoming a Carr family favorit...
Ingredients
- 1 pound Yukon gold potatoes, scrubbed
- 2 tablespoons olive oil, plus 1 teaspoon
- 2 tablespoons lemon juice
- 1 teaspoons fine sea salt
- 2 tablespoons fresh rosemary, chopped
- 1 pound porterhouse steak, 2 inches thick
- 1 teaspoon chili powder
- 1 teaspoon flake salt (like Maldon)
- 1 teaspoon black pepper
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