Here’s a classic, hearty recipe for Steak and Potatoes—a timeless combination that’s simple but satisfying:
Pan-Seared Steak with Crispy Potatoes (Serves 2–3)
Ingredients:
For the steak:
- 2 ribeye, sirloin, or filet mignon steaks (about 8 oz / 225 g each)
- Salt and black pepper
- 1–2 tbsp olive oil or butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme (optional)
For the potatoes:
- 1 lb (450 g) small potatoes, diced or cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
- Prep the potatoes:
- Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crispy.
- Prepare the steak:
- Pat steaks dry and season generously with salt and pepper.
- Heat a skillet (cast iron works best) over medium-high heat. Add oil.
- Cook the steak:
- Sear steaks 3–5 minutes per side for medium-rare (adjust based on thickness and preferred doneness).
- During the last minute, add butter, garlic, and herbs to the pan, spooning melted butter over the steak (basting) for extra flavor.
- Rest the steak:
- Remove from pan and let rest 5 minutes before slicing.
- Serve:
- Plate steak with crispy potatoes. Add a simple green vegetable or salad if desired. Optional: drizzle pan juices or compound butter over the steak.
Tips for Perfect Steak & Potatoes
- Steak thickness matters: For steaks thicker than 1.5 inches, sear on high then finish in a 400°F (200°C) oven for 5–7 minutes.
- Crispier potatoes: Soak diced potatoes in cold water 20–30 min before roasting, then pat dry to remove excess starch.
- Flavor boost: Add fresh herbs or garlic to potatoes for extra aroma.
If you want, I can give a one-pan steak and potato skillet version where everything cooks together and the potatoes soak up the steak’s juices—it’s fast and super flavorful.
Do you want me to give that version too?
