Description
Juicy seared steak paired with crispy or creamy potatoes, infused with garlic, butter, and herbs. A timeless, hearty dinner that’s easy to customize and perfect for any occasion.
Ingredients
- 2–4 steak cuts (ribeye, sirloin, or strip)
- 500g potatoes (Yukon Gold or baby potatoes)
- 2–3 tablespoons olive oil
- 2 tablespoons butter
- 4–6 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 large onion, sliced
- 1/4 cup Parmesan cheese (optional)
- 1/2 cup heavy cream (optional)
- Chili flakes (optional)
- 1 tablespoon lemon juice
Instructions
1. Pat steak dry and let it sit at room temperature for 20 minutes. Season with salt, pepper, and paprika.
2. Prepare potatoes by cutting into cubes or halves.
3. For roasted potatoes: toss with olive oil, garlic, rosemary, and salt, then roast at 200°C (400°F) for 25–30 minutes.
4. For mashed potatoes: boil for 15–20 minutes, then mash with butter and cream.
5. Heat a skillet over high heat with oil. Sear steak for 3–5 minutes per side depending on thickness.
6. Add butter, garlic, rosemary, and thyme to the pan and baste the steak for extra flavor.
7. Remove steak and let it rest for 5–10 minutes.
8. Slice steak against the grain and serve with potatoes. Drizzle with pan juices or garlic butter.
Notes
- Let steak rest before slicing to retain juices.
- Use a cast iron skillet for best sear.
- Avoid overcrowding potatoes when roasting for crispiness.
- Add lemon juice or fresh herbs before serving to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 20–35 minutes
- Category: Dinner
- Method: Stovetop / Oven
- Cuisine: American
Nutrition
- Serving Size: 1 steak with potatoes
- Calories: 600
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg