Pan-Seared Steak with Garlic Herb Roasted Potato

Indulge in the ultimate weeknight luxury with this incredibly satisfying Pan-Seared Steak with Garlic Herb Roasted Potatoes. This recipe demystifies the art of cooking a restaurant-quality steak right in your own kitchen, pairing it with golden, crispy-on-the-outside, fluffy-on-the-inside roasted potatoes infused with aromatic garlic and herbs. It’s a testament to how simple, high-quality ingredients can create an extraordinary meal with minimal fuss. Perfect for a special date night, a well-deserved treat after a long day, or any occasion that calls for a truly delicious and hearty dinner, this dish promises tender, juicy steak and perfectly seasoned potatoes that will leave you utterly content.

Ingredients:

For the Garlic Herb Roasted Potatoes:

• 1½ pounds baby potatoes (small red, gold, or mixed), halved or quartered if larger
• 2 tablespoons olive oil
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Optional: 1 tablespoon fresh parsley, chopped (for garnish)

For the Pan-Seared Steak:

• 2 (1-inch thick) boneless steaks (e.g., New York Strip, Ribeye, Sirloin), about 8-10 oz each
• 1 tablespoon olive oil (or avocado oil for high smoke point)
• 1 tablespoon unsalted butter
• 2 sprigs fresh rosemary or thyme (optional, for basting)
• 2 cloves garlic, smashed (optional, for basting)
• 1 teaspoon coarse sea salt or kosher salt
• ½ teaspoon freshly ground black pepper

Optional Steak Finish:

• 1 tablespoon unsalted butter, for basting (in addition to the above)

Step-by-Step Instructions:

1. Prepare and Roast the Potatoes (Start First):
   • Preheat your oven to 400°F (200°C).
   • Place the halved or quartered baby potatoes in a large bowl. Drizzle with 2 tablespoons of olive oil.
   • Add the minced garlic, dried rosemary, dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • Toss everything together until the potatoes are thoroughly coated.
   • Spread the seasoned potatoes in a single layer on a large baking sheet (lined with parchment paper for easy cleanup, if desired).
   • Roast in the preheated oven for 30-40 minutes, flipping halfway through, until the potatoes are fork-tender and beautifully golden brown and crispy on the outside.
2. Prepare the Steaks:
   • While the potatoes are roasting, prepare the steaks. Remove the steaks from the refrigerator about 20-30 minutes before cooking to bring them closer to room temperature. This helps them cook more evenly.
   • Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear.
   • Season both sides generously with coarse sea salt and freshly ground black pepper.
3. Sear the Steaks (Once Potatoes are Nearly Done):
   • When the potatoes are about 10-15 minutes from being done, heat a heavy-bottomed skillet (cast iron works best) over high heat until it’s smoking lightly.
   • Add 1 tablespoon of olive oil to the hot pan and swirl to coat.
   • Carefully place the seasoned steaks into the hot skillet. Do not overcrowd; cook one or two at a time if necessary.
   • Sear for 2-4 minutes per side for medium-rare, or longer for your desired doneness. A good crust should form.
4. Baste the Steaks (Optional, for extra flavor):
   • Once flipped, reduce the heat to medium. Add 1 tablespoon of butter to the pan along with the fresh rosemary/thyme sprigs and smashed garlic cloves (if using).
   • As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steaks for the remaining cooking time. This infuses incredible flavor.
5. Check Doneness and Rest:
   • Use an instant-read meat thermometer inserted into the thickest part of the steak to check for doneness (remove from heat 5°F below target, as it will continue to cook while resting):
     • Rare: 120-125°F (49-52°C)
     • Medium-Rare: 130-135°F (54-57°C)
     • Medium: 135-140°F (57-60°C)
     • Medium-Well: 145-150°F (63-66°C)
   • Once cooked to your liking, remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak.
6. Garnish and Serve:
   • Once the potatoes are done, remove them from the oven. If using, toss with fresh chopped parsley.
   • Slice the rested steak against the grain (if desired).
   • Serve the pan-seared steak immediately alongside the garlic herb roasted potatoes. You can pour any accumulated pan juices over the steak.

Tips, Variations, and Storage:

• Steak Thickness: This recipe is optimized for 1-inch thick steaks. Adjust cooking times for thinner or thicker cuts.
• Pan Choice: A cast iron skillet is highly recommended for searing steak due to its ability to retain and distribute high heat evenly, creating a superior crust.
• Avoid Overcooking: Steak cooks quickly. Rely on a meat thermometer for accuracy, especially when you’re starting out.
• Don’t Overcrowd the Pan: Cook steaks in batches if your pan isn’t large enough to give them space. Overcrowding lowers the pan temperature and prevents a good sear.
• Potato Prep: For extra crispy potatoes, you can par-boil them for 5-7 minutes before tossing with oil and seasonings. Make sure to pat them very dry before roasting.
• Herb Variations: For the potatoes, you can also use dried Italian seasoning, oregano, or a touch of smoked paprika.
• Spice Rub: Consider a steak rub (store-bought or homemade with chili powder, brown sugar, etc.) for a different flavor profile.
• Storage: Leftover steak and potatoes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or air fryer to retain texture.

Pairings:

• Wine: A robust red wine like Cabernet Sauvignon, Merlot, Zinfandel, or a Syrah/Shiraz is the classic pairing for steak.
• Vegetable Sides: Complement with steamed asparagus, creamed spinach, sautéed mushrooms, or a fresh green salad with a light vinaigrette.
• Sauces: A rich pan sauce (made from the drippings), a dollop of compound butter, or a vibrant chimichurri can elevate the steak further.

Quick Info:

• Prep Time: 20 minutes (plus 20-30 min for steak to come to room temp)
• Cook Time: 45-55 minutes (30-40 min for potatoes, 10-15 min for steak)
• Total Time: Approximately 1 hour 15 minutes
• Servings: 2
• Cuisine: American / Classic Steakhouse
• Effort Level: Medium