Jul 13 2026
Restaurants›Isaac's Way Restaurant›Steak & Potato Recipe

Steak & Potato Recipe

Inspired by Isaac's Way Restaurant
Time1h
Serves2

This dish is always changing! We call it Chef’s Choice. Price varies. Meat and potatoes served with seasonal veg, potato wedges. Ask your server what’s on the menu today.

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Ingredients

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Meat

Potatoes

Seasonal Veg

Method

Preparation

  1. 1

    Prepare the Potatoes

    Preheat the oven to 425°F (220°C). Cut the russet potatoes into wedges and place them in a bowl. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, salt, and black pepper. Toss to coat and spread on a baking sheet.

  2. 2

    Prepare the Veg

    Trim the ends of the asparagus and peel the carrots. Set aside.

Cooking

  1. 3

    Roast the Potatoes

    Roast the potato wedges in the preheated oven for about 30-35 minutes, turning halfway through until golden and crispy.

  2. 4

    Cook the Steak

    Heat a skillet over medium-high heat and add the remaining olive oil. Season the ribeye steak with salt and pepper. Cook for 4-5 minutes on each side for medium rare, or until desired doneness. Let rest for a few minutes before slicing.

  3. 5

    Sauté the Veg

    In the same skillet, add a little more olive oil if needed and sauté the asparagus and carrots for about 5-7 minutes until tender. Season with salt and pepper to taste.

Serving

  1. 6

    Plate the Dish

    On a plate, arrange the potato wedges, sliced steak, and sautéed vegetables. Serve immediately.

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