Description
A hearty and flavorful pan-seared steak served with crispy golden potatoes and caramelized onions, all cooked together in a single skillet for an easy, satisfying meal.
Ingredients
- 2 ribeye or sirloin steaks (about 1-inch thick, 10–12 oz each)
- 1 lb baby potatoes, halved
- 1 large yellow onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Remove steaks from the refrigerator 30 minutes before cooking and pat dry with paper towels. Season both sides with salt, pepper, paprika, and dried thyme.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved potatoes cut-side down and cook for 8–10 minutes until golden and tender. Stir occasionally.
- Add sliced onions to the skillet with the potatoes and cook until softened and caramelized, about 5 minutes. Remove potatoes and onions from the skillet and set aside.
- Increase heat to medium-high and add remaining olive oil. Place steaks in the hot skillet and sear for 3–4 minutes per side for medium-rare, adjusting time to preferred doneness.
- Add butter and minced garlic to the skillet. Spoon the melted garlic butter over the steaks for 1–2 minutes.
- Return the potatoes and onions to the skillet and toss gently to coat in the garlic butter.
- Remove steaks from the skillet and let rest for 5–10 minutes.
- Slice steak if desired, garnish with fresh parsley, and serve warm with potatoes and onions.
Notes
- Use a cast iron skillet for best searing results.
- For extra crispy potatoes, parboil them for 5 minutes before pan-frying.
- Use a meat thermometer for accuracy (130°F for medium-rare).
- Add fresh rosemary or thyme for additional flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American