Pan-Seared Steak with Garlic Butter Baby Potatoes

Description

This dish features juicy, pan-seared steaks with a golden crust, paired with tender baby potatoes roasted in garlic butter and fresh herbs. It’s rich, savory, and perfect for a satisfying main course.

Ingredients (Serves 2–3)

For the steak

• 2–3 beef steaks (ribeye, sirloin, or filet mignon, about 2–3 cm thick)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 2 garlic cloves, lightly crushed

• Fresh thyme or rosemary sprigs

For the baby potatoes

• 400–500 g baby potatoes, halved

• 1–2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon garlic powder (optional)

• Fresh thyme or parsley, chopped

Instructions

1. Prepare the steaks
   Remove the steaks from the refrigerator about 20–30 minutes before cooking. Pat them dry with paper towels, then season generously on both sides with salt and black pepper.

2. Cook the potatoes
   Heat olive oil in a large skillet or oven-safe pan over medium heat. Add the baby potatoes, cut side down. Season with salt, pepper, and garlic powder. Cook for 10–12 minutes, turning occasionally, until golden brown and fork-tender. Remove from the pan and set aside.

3. Sear the steaks
   In the same pan, add olive oil and increase the heat to medium-high. Place the steaks in the hot pan and sear for 2–3 minutes per side, without moving them, until a deep brown crust forms.

4. Add butter and aromatics
   Reduce the heat to medium. Add butter, crushed garlic, and herb sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes to baste them.

5. Finish cooking
   Cook until the steaks reach your desired doneness:

   • Medium-rare: internal temperature ~54–57°C

   • Medium: ~60–63°C

6. Rest the meat
   Transfer the steaks to a plate and let them rest for 5 minutes. This keeps the meat juicy.

7. Serve
   Return the baby potatoes to the pan briefly to coat them in the steak juices. Serve the steaks with the potatoes, spooning extra garlic butter sauce over the top. Garnish with fresh herbs if desired.

Tips

• Always let the steak rest before slicing to retain juices.

• Use a cast-iron skillet for the best crust.

• Add a splash of beef stock or white wine to the pan for extra sauce depth.

Result

Tender, flavorful steak with crispy-edged baby potatoes and rich garlic butter—simple, bold, and restaurant-level good.