Pan-Seared Entrecôte with Crispy Rosemary Potatoes

A beautifully seared entrecôte, finished with fragrant garlic-thyme butter, alongside crispy rosemary potatoes. This Kitchen Co-op recipe coordinates two home cooks so the steak rests just as the potatoes finish roasting. Restaurant-inspired cooking, made together at home.

10 minPrep

35–40 minCook & rest

2Servings

Your Kitchen Co-op

Chef 1

Entrecôte & Butter

Season, sear, butter-baste, monitor temperature, rest and slice the steak.

Chef 2

Crispy Rosemary Potatoes

Prepare the Drillinge, manage oven timing, add rosemary and garlic, and plate the potatoes.

Equipment

Henssler frying pan, IKEA induction cooktop, oven and baking tray, chopping board, chef's knife, mixing bowl, tongs, spoon, paper towels, instant-read meat thermometer, and two plates.

Ingredients

Check ingredients as you prepare them.

Entrecôte

400 g entrecôte, preferably 2 steaks 5 g unsalted butter 1 garlic clove, lightly crushed 1 thyme sprig 1 tsp olive oil Salt and black pepper

Crispy Rosemary Potatoes

250 g Drillinge baby potatoes 1 tsp olive oil 2 garlic cloves, lightly crushed 2 fresh rosemary sprigs Salt and black pepper

Mise en Place

Chef 2

Prepare Potatoes — 5 min

Preheat oven to 220°C top/bottom heat. Wash and thoroughly dry the Drillinge. Halve larger potatoes so the pieces cook evenly. Toss with 1 tsp olive oil, salt and pepper. Spread cut-side down on the baking tray.

Chef 1

Prepare Steak — 5 min

Pat the entrecôte dry. Season both sides with salt and pepper. Lightly crush 1 garlic clove. Set aside 5 g butter and the thyme sprig. Have your thermometer ready.

Both Chefs

Ready to Cook?

Oven has reached 220°C and potatoes are ready. Steaks are dry and seasoned; butter, garlic and thyme are beside the stove. Both chefs understand the coordinated timeline.

Start the timer when the potatoes enter the oven.

Coordinated Cooking Timer

Tap any stage to jump directly to that point and automatically start the stopwatch.

00:00

Start Pause Reset

Ready to cook.

Potatoes into oven Chef 2 · 220°C 00:00 Add garlic & rosemary Chef 2 · Toss potatoes 20:00 Preheat steak pan Chef 1 · Induction 8–9 22:00 Sear steak — first side Chef 1 · 2 minutes 24:00 Flip steak — second side Chef 1 · 2 minutes 26:00 Sear edges & butter-baste Chef 1 · Reduce to 5 28:00 Check steak & potatoes Both chefs 30:00 Final rest & plating Both chefs 35:00 Serve dinner Both chefs 40:00

This timeline coordinates the chefs but cannot determine doneness. Remove the steak based on its internal temperature, not the clock. Potato roasting may finish earlier or later depending on size and oven. Jumping to a stage does not complete earlier tasks.

Let's Cook Together

Chef 2

Roast the Potatoes — First 20 min

Place the tray in the preheated 220°C oven. Roast undisturbed for 20 minutes, allowing the cut sides to develop a golden crust.

Chef 1: Keep the steak ready and set up the pan and thermometer.

Chef 2

Add Rosemary & Garlic — 10–15 min

At 20 minutes, add the 2 crushed garlic cloves and 2 rosemary sprigs to the tray. Toss gently and return to the oven for 10–15 minutes, until golden, crisp and tender.

Chef 1

Preheat the Henssler Pan — 2 min

At approximately 22 minutes into the potato roasting time, set IKEA induction to 8–9/9. Preheat the pan for about 2 minutes. Add 1 tsp olive oil.

Chef 1

Sear the Entrecôte — 4 min

Place the steak in the hot pan. Sear 2 minutes on the first side without moving. Flip and sear 2 minutes on the second side. Work in batches if the steaks do not fit comfortably in the pan.

Chef 1

Sear Edges & Butter-Baste

Hold the steak with tongs and sear the fatty edges for approximately 30 seconds.

Reduce induction to 5/9. Add 5 g butter, the crushed garlic clove and thyme. Tilt the pan and spoon the foaming butter over the steak for approximately 30–45 seconds.

Chef 1

Check Temperature & Rest

Check the thickest part with a thermometer. For medium-well, aim for a 65–68°C final temperature. Remove the steak a few degrees below the target, allowing for carryover cooking.

If the center is still too cool, continue cooking gently and recheck frequently. Turn the induction OFF. Rest the steak for approximately 5 minutes.

Chef 2: Check that the potatoes are golden and fork-tender. Remove them from the oven when ready.

Both Chefs

Slice, Plate & Serve

Chef 1: Slice the rested entrecôte across the grain. Divide into a larger 250 g portion and a smaller 150 g portion, based on raw weight.

Chef 2: Divide potatoes into approximately 150 g and 100 g portions, based on raw weight.

Plate together and serve immediately.

Michelin-Inspired Plating

1. Start with the potatoes: Arrange a compact group of crispy rosemary potatoes to one side of each warm plate.
2. Slice the steak: Cut across the grain into even slices. Keep the slices close together to retain warmth.
3. Fan the entrecôte: Arrange the steak in a gentle overlapping fan, leaving intentional negative space.
4. Finish with pan butter: Spoon a small amount of the warm garlic-thyme butter around the steak, not over the crisp potato surfaces. Keep the plate rim clean.

Nutrition & MyFitnessPal

Estimated nutrition using the approved raw portion weights: larger plate 250 g steak and 150 g potatoes; smaller plate 150 g steak and 100 g potatoes. Oil and butter are allocated proportionally. Actual calories depend on the entrecôte's marbling, rendered fat, and oil remaining in the pan.

Nutrition	Larger	Smaller
Calories	~780 kcal	~480 kcal
Protein	~53 g	~32 g
Carbs	~27 g	~18 g
Fat	~50 g	~30 g

MyFitnessPal — Larger Portion

TwoFoodies Pan-Seared Entrecôte with Crispy Rosemary Potatoes — Large | 780 kcal | Protein 53 g | Carbs 27 g | Fat 50 g

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MyFitnessPal — Smaller Portion

TwoFoodies Pan-Seared Entrecôte with Crispy Rosemary Potatoes — Small | 480 kcal | Protein 32 g | Carbs 18 g | Fat 30 g

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