Steak and Potatoes
A classic and satisfying steak and potatoes dish, featuring juicy pan-seared ribeye and crispy roasted baby potatoes with garlic and rosemary. Perfect for a hearty weeknight dinner or a laid-back weekend treat.
Ingredients
Scale
- 2 ribeye steaks, about 1 inch thick
- 1 lb baby potatoes, halved
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 fresh rosemary sprigs
- Salt, to taste
- Black pepper, to taste
- 1 tbsp Dijon mustard (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until crispy.
- Season steaks generously with salt and pepper. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat.
- Sear steaks for 3–4 minutes per side. In the final minute, add butter, garlic, and rosemary. Spoon the melted butter over the steaks as they cook.
- Remove steaks from heat and let rest for 5–10 minutes under foil.
- Optional: Stir Dijon mustard into pan drippings to create a quick sauce.
- Serve steaks with roasted potatoes and drizzle with pan sauce or extra butter. Enjoy!
Notes
- Use a meat thermometer for perfect doneness: 130°F for medium-rare.
- Letting the steak rest is key to juicy results.
- Spread potatoes in a single layer to get them extra crisp.
Find it online: https://tastyze.com/steak-and-potatoes/