🥩 Seared Steak with Baby Potatoes & Red Wine Sauce (Elegant & Restaurant-Style)

Ingredients

Steak

• 2 beef steaks (ribeye or sirloin)
• Salt and black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic (crushed)
• Fresh thyme or rosemary

Sides

• 300 g baby potatoes
• 2 carrots (sliced)
• Olive oil
• Salt and pepper

Red Wine Sauce

• 1/2 cup red wine
• 1/2 cup beef stock
• 1 tablespoon butter
• 1 teaspoon flour (optional, for thickening)

Instructions

1. Prepare the Potatoes & Carrots

• Boil baby potatoes until just tender.
• Heat olive oil in a pan, then sauté potatoes until golden.
• Add carrots and cook until slightly caramelized.
• Season with salt and pepper.

2. Cook the Steak

• Season steak generously with salt and pepper.
• Heat a pan until very hot, add olive oil.
• Sear steak 2–3 minutes per side (for medium-rare).
• Add butter, garlic, and herbs.
• Baste the steak with melted butter for extra flavor.
• Rest for 5 minutes before slicing.

3. Make the Sauce

• In the same pan, pour in red wine and deglaze.
• Add beef stock and simmer until reduced.
• Stir in butter for a glossy finish.
• Add a bit of flour if you want a thicker sauce.

4. Plate Like a Pro

• Place steak pieces on the plate.
• Add potatoes and carrots around.
• Spoon sauce over the steak.
• Finish with herbs or microgreens.

Tips

• Let steak rest → keeps it juicy inside.
• High heat is key for that perfect crust.
• Use a good-quality wine → flavor goes next level.

Final Result

A beautifully seared steak with a rich, glossy red wine sauce, paired with golden potatoes and sweet carrots. Juicy, tender, and full of depth — this is straight-up restaurant quality on your own plate.