🥩🥔 Seared Steak with Crispy Herb-Roasted Potatoes
🍽 Ingredients (Serves 2):
For the Steak:
1–2 ribeye or strip steaks (about 1 to 1½ inches thick)
Kosher salt and freshly cracked black pepper
1 tbsp olive oil
1 tbsp butter
Optional aromatics: crushed garlic clove, rosemary or thyme sprigs
For the Roasted Potatoes:
3–4 medium Yukon gold or red potatoes, cut into 1-inch cubes
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika (optional)
Salt and pepper to taste
1 tbsp fresh rosemary or parsley, finely chopped
🔥 Instructions:
1. Roast the Potatoes:
Preheat oven to 425°F (220°C).
Toss cubed potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs.
Spread on a parchment-lined baking sheet in a single layer.
Roast for 30–35 minutes, flipping once, until golden and crispy.
2. Sear the Steak:
Bring steak to room temperature; pat dry.
Season generously with salt and black pepper.
Heat a cast iron skillet over high heat until very hot.
Add olive oil, then sear steak for 2–3 minutes per side for a medium-rare center.
Add butter and aromatics in the last minute; spoon butter over steak to baste.
Rest steak for 5–10 minutes before slicing.
🪄 Serving:
Slice steak against the grain into thick strips.
Plate next to a generous scoop of crispy roasted potatoes.
Optionally drizzle steak juices or compound butter over the top.
Garnish with chopped parsley or flaky sea salt.