Steak And Potatoes Recipe

Parboil potatoes

Place halved potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Drain well and let steam-dry in the colander for 2–3 minutes.

Sear and finish potatoes

Meanwhile, heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until foaming. Add the parboiled potatoes cut-side down in a single layer (work in batches if needed). Cook without moving until golden-brown, 3–4 minutes. Flip and add minced garlic and 1 tsp chopped rosemary; cook another 2–3 minutes until potatoes are fork-tender and nicely browned. Season with 2 tsp kosher salt and 1 tsp black pepper while in the pan. Remove to a warmed dish and keep warm.

Bring steak to room temperature & season

Pat steaks dry with paper towels. Let sit at room temperature 30–45 minutes (or at least 20 minutes) before cooking. Generously season both sides with the remaining 1 tsp kosher salt, 1 tsp garlic powder and 1 tsp black pepper, pressing the seasoning into the meat.

Preheat pan and sear

Heat a heavy cast-iron skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately). Add 2 tablespoons olive oil and tilt to coat. Carefully add steaks and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3 minutes.

Baste with butter and herbs

Reduce heat to medium. Add 2 tablespoons butter, crushed garlic cloves, rosemary sprigs and thyme sprigs to the pan. As butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and herb-infused juices for 1–3 minutes, spooning over the top. Continue until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium (use an instant-read thermometer inserted into the thickest part).

Rest the steaks

Transfer steaks to a cutting board and spoon some of the pan butter and garlic over them. Tent loosely with foil and rest 6–8 minutes to allow juices to redistribute.

Slice and serve

Slice steaks against the grain. Arrange slices on plates alongside the roasted potatoes. Spoon any rested pan juices over the steak and finish with chopped parsley and a squeeze of lemon if desired.

Taste potatoes and adjust seasoning if needed. Garnish potatoes with a little chopped parsley. Serve steaks hot with potatoes and lemon wedges on the side.