🥩 Seared Ribeye with Roasted Baby Potatoes 🥔
🌟 A Classic Skillet Meal
🛒 Ingredients (Serves 4)
For the Steak:
1.5 lb ribeye steak (bone-in, about 1-inch thick)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt & coarse black pepper, to taste
1 tbsp unsalted butter
2 cloves garlic, smashed
1 sprig fresh rosemary
For the Roasted Baby Potatoes:
1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried rosemary
Salt & black pepper, to taste
🔪 Prep the Ingredients
Roast the Potatoes:
Preheat your oven to 400°F (200°C). Toss the baby potatoes with olive oil, garlic powder, smoked paprika, dried rosemary, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
Season the Steak:
Pat the ribeye steak dry with paper towels. Rub both sides with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, and coarse black pepper. Let it sit at room temperature for 20 minutes.
🔥 Sear the Steak:
Heat a large cast-iron skillet over high heat (about 450°F / 230°C) until smoking hot.
Add the steak and sear for 3–4 minutes per side for medium-rare (135°F / 57°C internal temperature).
Reduce the heat to medium, add the butter, smashed garlic, and rosemary. Tilt the pan and spoon the melted butter and aromatics over the steak for 1 minute.
Remove the steak from the skillet and let it rest for 5 minutes, then slice against the grain.
🍴 Serve It Like This:
Arrange the sliced steak in the skillet, keeping the pan juices for extra flavor.
Add the roasted baby potatoes to the skillet for a one-pan presentation.
Serve with a side of grilled asparagus or a simple green salad 🥗🌿
🔥 Pro Tips:
For a smoky twist, start the steak on a grill for the sear, then finish in the skillet with the butter.
Add a sprinkle of fresh parsley or thyme over the dish for a pop of color and flavor.