Steak and baked potatoes are the ultimate comfort food, but they can turn out soft and soggy without proper preparation. A simple ingredient—salt—can dramatically improve texture by drawing out moisture before cooking.
Why Salt Works
Both steak and potatoes contain considerable water that escapes as steam during cooking, preventing crisping. Salt is highly absorbent and pulls moisture to the surface. For steak, this process—known as dry brining—allows moisture to be reabsorbed deeper into the meat, resulting in a drier surface for a better sear and juicier interior. For potatoes, salt keeps the skin dry, ensuring a crispy finish.
How to Prepare Steak and Baked Potatoes
You will need per person: one steak, one to two large baking potatoes, generous sea salt, a few tablespoons of avocado oil, and a few tablespoons of unsalted butter. Choose baking potatoes like Maris Piper or Russet for best results.
Remove steak from the fridge and coat generously with salt on each side. Place on a plate, cover with kitchen paper, and let sit for at least 60 minutes to reach room temperature. Meanwhile, preheat oven to 200°C, line a baking tray with greaseproof paper, pierce potatoes all over with a fork, drizzle with avocado oil, and season with salt. Roll potatoes to coat, then bake for about 60 minutes.
Five minutes before potatoes are ready, heat a frying pan over medium heat with avocado oil. Cook steak for two to three minutes per side, then add butter to baste. Once cooked, rest steak for five to ten minutes before slicing. Serve with potatoes, adding butter and toppings as desired.
According to the article, this method ensures a golden, crackling texture every time, eliminating soggy results.
