STEAK AND POTATOES

You can't go wrong putting these two favorites together.

- KATE TROMBLY O'BRIEN

We're obviously big on steak and potatoes in our house. It's an Oklahoma thing! Ladd loves a simple steak, plain and unadorned, while I love mine smothered in a flavored butter or hearty sauce. We agree on potatoes though: We'll take them any way we can get them! Here are three totally different takes on this classic combo. Dig in and enjoy! -Ree

Ree says: 

"Remember, you can always throw your steak back in the pan if it's not done but you can't go backward if you overcook it!"

Rosemary-Garlic Strip Steaks with Parmesan Smashed Potatoes

Prep time: 30 min

Total time: 1 hr 10 min

Serves: 4

1 For the rosemary-garlic butter: Mash the butter, rosemary, garlic, lemon zest and juice, red pepper flakes, black pepper and salt in a medium bowl with a fork until well combined. Lay out a piece of plastic wrap and scoop the butter mixture in a strip down the middle. Pull the plastic wrap over the butter, squeezing it gently to form a log. Continue to roll the log in the plastic wrap. Twist the ends and refrigerate until firm.

2 For the potatoes: Preheat the oven to 475°. Put the potatoes in a medium saucepan, cover with water and season lightly with salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12 to 15 minutes; drain and let dry.

3 Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and the pepper on a large baking sheet and spread out. Using the bottom of a mug or glass, gently flatten each potato. Sprinkle the tops of the potatoes with the paprika and drizzle with the remaining 2 tablespoons olive oil. Roast until golden brown and crisp on top and bottom, 20 to 25 minutes.