Steak and Potatoes with Brown Butter Gravy

Is your mouth watering? Imagine how I felt photographing this. I was like, "Hurry up already..." To myself. Anyway, these juicy steaks are crusted with a medley of peppercorns, seared to perfection and then drenched in the most amazing brown butter gravy. And those crisp and tender potatoes... laced with caramelized parmesan cheese. Everything about this dish is right.

See that little bottle next to the steak and potatoes? That's peppercorn medley, and it's sold in the spice aisle next to the other peppercorn varieties. Why should you care? Because peppercorn medley is a blend of different colored peppercorns (black, white, pink, and white), and each color has a different flavor profile. Trust me, a few grinds makes all the difference in the world when it comes to these steaks.

What's the deal with the brown butter? First off, it's freaking amazing. In this dish, it transforms regular gravy into a complex sauce with incredible depth. Here's why: when you take butter just past the melting point (and before the burning point), the milk solids caramelize and create a delicate nutty flavor. It doesn't require any extra effort on your part - and you'll see it happen in just seconds. The bubbling butter goes from pale yellow to light brown - and that's when you know you're ready to finish the gravy.

I suggest you don't stop to photograph the finished dish like I did - the waiting is the hardest part.

Note: For perfectly cooked steaks, let them sit at room temperature for 30 minutes before cooking.

Steak and Potatoes with Brown Butter Gravy

1 pound small red or gold potatoes, quartered into wedges
2 tablespoons olive oil, plus more for brushing the griddle
2 tablespoons grated parmesan cheese
Salt and peppercorn medley or ground black pepper
2-4 steaks of choice (either two large steaks or 4 smaller steaks - for a total of about 18-20 ounces)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock or beef broth
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh parsley leaves for serving, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes, olive oil and parmesan cheese. Toss to coat. Transfer the potatoes to the prepared pan and season with salt and pepper. Roast for 20 to 25 minutes, until golden brown and tender (crispy on the outside and tender on the inside).
Meanwhile, coat a stove-top grill pan or griddle with a thin coating of olive oil and preheat to medium-high. Season both sides of the steaks with salt and the peppercorn medley. Add the steaks to the hot pan and cook for 4 to 6 minutes per side for medium-rare to medium (or longer for more fully cooked meat). Let the steaks rest for 5 minutes before serving (let them rest while you make the gravy).
To make the gravy, melt the butter in a small saucepan over medium heat. Cook until the butter is brown (stay close so it doesn't burn). Whisk in the flour until smooth. Whisk in the beef stock, ketchup, Worcestershire sauce, garlic powder, and onion powder and bring to a simmer. Reduce the heat to low and simmer for 5 to 7 minutes, until the mixture thickens to the desired consistency (thick or thin gravy - it's a personal choice). Season to taste with salt and pepper.
Serve the steaks with the potatoes on the side and the gravy spooned over top. Top with parsley leaves if desired.

Serves 4