Rosemary Pepper Steak and Potatoes

This hearty steak dinner layers bold flavor on every bite. The steak is rubbed with a blend of Borsari Cracked Pepper Seasoning and Borsari Tuscan Rosemary Sage Seasoning, then pan-seared to perfection. On the side, crispy roasted potatoes are tossed with Borsari Savory Seasoning and fresh rosemary. It’s a restaurant-quality meal, made easy at home.

Prep Time: 15 mins
Cook Time: 35 mins
Servings: 2 - 4

Ingredients

For the Steak

• 2 ribeye or strip steaks (about 10–12 oz each)
• 2 Tbsp Borsari Olive Oil
• 1 tsp Borsari Cracked Pepper Seasoning
• 1 tsp Borsari Tuscan Rosemary Sage Seasoning
• 1/2 tsp kosher salt (optional, to taste)
• 2 sprigs fresh rosemary
• 2 Tbsp butter

For the Potatoes

• 1 1/2 lbs baby potatoes, halved
• 2 Tbsp Borsari Olive Oil
• 1 tsp Borsari Savory Seasoning
• 2 sprigs fresh rosemary, chopped

Instructions

1. Roast the potatoes: Preheat oven to 400°F. Toss halved potatoes with olive oil, chopped rosemary, and Borsari Savory Seasoning. Spread on a baking sheet and roast 25 to 30 minutes, until golden and crispy.
2. Prepare the steaks: Pat steaks dry with paper towels. Rub with olive oil and season generously with Borsari Cracked Pepper and Tuscan Rosemary Sage. Add a pinch of salt if desired.
3. Sear the steaks: Heat a cast-iron skillet over medium-high heat until hot. Add steaks and cook 3–4 minutes per side for medium-rare, or to desired doneness.
4. Finish with butter & rosemary: Add butter and rosemary sprigs to the pan. Spoon melted butter over steaks for 1 to 2 minutes to baste. Remove from heat and let rest 5 minutes.
5. Serve: Plate steaks with roasted potatoes on the side. Garnish with extra rosemary sprigs if desired.

Pro Tips

• Use both cracked pepper and Tuscan Rosemary Sage for a layered, herb-forward crust on the steak.
• Let steaks rest before slicing to keep them juicy.
• Pair with a glass of Cabernet Sauvignon or Chianti for a true steakhouse experience.