Page 24 - South Mississippi Living - September, 2025

The 19th century earned its nickname in the culinary world as the “Meat and Potatoes” era. Chop houses lined the streets of bustling cities, serving up hearty, no-frills plates of beef and spuds for as little as four cents in the late 1800s.
As American cuisine evolved, so did this classic pairing. With many of the country’s best steak houses rooted in the South, we’ve been lucky to grow up on some seriously good taters, and even better beef. But sometimes, instead of dining out, there’s nothing better than staying in and searing up a restaurant-quality steak and potatoes dish right from your own kitchen.
I’ve written up an elevated southern take on this American classic, including a few beef tips and tricks, that will be sure to curb your want to go out to eat and will have you in the kitchen yourself.
DINING
24 | September 2025 www.smliving.net | SOUTH MISSISSIPPI Living
story and photo by
Chelsea Gieselmann
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