Prime Steak with Mac, Blistered Shishitos, and Roasted Tomatoes


What is Prime Steak?

I like to buy USDA certified prime steaks for a slightly more upscale steak dinner at home. According to the USDA, prime beef has better marbling and is considered restaurant-quality. I’m a fan of of juicy, perfectly rendered fat oozing out of my steak, so I will choose prime steaks for special occasions.

Bring the Steakhouse Experience Home

You can’t have a steak dinner without sides. Both the blistered shishito peppers and roasted tomatoes are very easy to prepare, but add a lot of excitement and flair to the dinner plan. The concentrated acidity and sweetness of the tomato is a great palette cleanser. I love playing Russian-roulette with the shishito peppers – only 1 in every 10 is a spicy one.

I’m a fan of serving the star of the dinner – your delicious steak – in a cast iron pan so it stays hot. It’s a rustic take on the warmed plates they use for serving in a steakhouse restaurant.

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Adjust Servings
Prime steaks
6-8 tomatoes
1bunch shishito peppers
1sprig rosemary (optional)
butter (for topping)
Mac and Cheese
1 (16oz)package pasta
2tablespoons butter
2tablespoons flour
1cup whole milk
1cup grated cheddar cheese
1cup grated gouda cheese



The night before, salt your prime steaks in fridge overnight

Salt your prime steaks generously and leave uncovered overnight in the fridge.
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Preheat oven to 400° for tomatoes and cut them in half

While waiting for oven to reach 400°, cut tomatoes in half and arrange on a baking sheet, face up.
Drizzle olive oil, salt, and pepper on tomatoes. Once preheated, put them in for 20 minutes.
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In a separate pot, cook pasta for mac and cheese

While waiting for the tomatoes to cook, cook pasta in a separate pot according to directions. Drain when done.
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Turn oven down to 250° and cook steak until it's 115°

Remove tomatoes from oven, and turn it down to 250°. (You can even crack the oven door open to let some heat escape.) Take the steak out from the fridge so that it approaches room temperature. Drizzle with oil.
Arrange steaks on a separate baking sheet and put into the oven at 250° for 20-25 minutes - until steaks reach 115° for medium rare. (We'll sear to finish it off.)
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In a separate pan, make cheese sauce

While waiting for steaks to bake, start mac-n-cheese. In a separate pan, melt 2 tb butter on medium-low heat. Then add 2 tb flour and mix until incorporated.
Slowly add milk, doing your best to break up any lumps. Then add 1 cup cheddar and 1 cup gouda cheese. Once cheese is melted, add pasta and mix together. Season with salt and pepper to taste. Cover to keep warm.
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Blister shishito peppers

Heat pan with oil on high heat. Once it's ripping hot, add your shishito peppers. I leave them until they blister before shuffling them around. Salt to taste.
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Heat cast-iron and sear steak

Heat your cast iron until it's ripping hot. Put in your steak, searing it on both sides. This will only take 1-2 minutes. Take care not to let internal temp get higher than 130° for medium rare.
For extra flavor, put a sprig of rosemary alongside it while cooking and put a pat of butter when it's almost done.
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