Description
A classic and comforting combination of perfectly cooked steak and crispy roasted potatoes. This recipe is designed to help you create a flavorful and satisfying meal with ease, suitable for any occasion.
Ingredients
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1-inch thick steak (ribeye, strip steak, or tenderloin)
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4 medium-sized potatoes (Russet or Yukon Gold)
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Olive oil or butter (for cooking)
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2-3 garlic cloves, minced
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Fresh rosemary or thyme (for seasoning)
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Salt and pepper (to taste)
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Beef broth (optional, for sauce)
Instructions
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Prepare the Steak:
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Pat the steak dry with paper towels and season with salt, pepper, minced garlic, and fresh rosemary.
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Heat a cast-iron skillet over medium-high heat. Add a tablespoon of olive oil or butter and allow it to heat.
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Sear the steak for 4-6 minutes on each side for medium-rare, depending on thickness.
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Let the steak rest for 5 minutes before serving to allow juices to redistribute.
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Prepare the Potatoes:
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Wash and peel the potatoes (optional). Cut them into evenly sized wedges or cubes for roasting.
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Toss the potatoes in olive oil, garlic, and rosemary, and season with salt and pepper.
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Spread the potatoes evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway for even cooking.
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Make the Sauce (Optional):
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After cooking the steak, deglaze the pan with beef broth, scraping any brown bits for extra flavor. Let the sauce simmer for a few minutes to thicken.
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Notes
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For leaner cuts, opt for sirloin or flank steak.
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To make the recipe low-carb, substitute the potatoes with sweet potatoes or cauliflower mash.
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You can make the potatoes extra crispy by ensuring they’re spread out evenly on the baking sheet without overcrowding.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Pan-seared and Roasted
- Cuisine: American
Keywords: steak potatoes, steak and potatoes recipe, crispy roasted potatoes, ribeye steak, pan-seared steak