Pan-Seared Steak with Potatoes and Onions

A classic, hearty one-pan meal that’s all about technique and simple ingredients done right. This method ensures a beautifully crusted steak and tender, golden potatoes and onions.

Ingredients

For the steak:

• 2 ribeye, strip, or filet mignon steaks (1–1.5 inches thick)

• 1 tablespoon high-smoke-point oil (avocado, grapeseed, or vegetable)

• 2 tablespoons unsalted butter

• 2–3 fresh rosemary sprigs

• 2–3 garlic cloves, lightly smashed

• Kosher salt and freshly cracked black pepper

For the potatoes and onions:

• 1 lb baby potatoes, halved (or Yukon Golds, cut into 1-inch chunks)

• 1 large yellow onion, sliced into ½-inch rings or wedges

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika (optional)

• Salt and pepper to taste

Optional garnish:

• Fresh thyme or parsley, chopped

• Flaky sea salt (like Maldon)

Instructions

1. Prep the Steak & Veggies

• Steak: Pat steaks completely dry with paper towels. Season generously on all sides with kosher salt and pepper at least 30 minutes before cooking (or up to overnight, uncovered in the fridge). Let sit at room temperature for 30 minutes before cooking.

• Potatoes: If using larger chunks, you can parboil them for 8–10 minutes until just tender. Drain well and let steam dry. This ensures a crisp exterior. Skip this step for baby potatoes.

• Onions: Slice and keep separate from potatoes.

2. Cook the Potatoes and Onions

1. Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.

2. Add potatoes in a single layer. Cook undisturbed for 4–5 minutes until a golden crust forms on one side.

3. Toss, add onions, and season with salt, pepper, and smoked paprika (if using).

4. Reduce heat to medium. Cook, stirring occasionally, for about 15–20 minutes until potatoes are tender and onions are caramelized. Transfer to a bowl and tent with foil.

3. Cook the Steak (Pan-Seared Method)

1. Wipe the same skillet clean and return to high heat. Let it get very hot.

2. Add the high-smoke-point oil. Once shimmering, carefully add the steaks. Press down gently to ensure good contact.

3. Sear undisturbed for 3–4 minutes (for medium-rare) until a deep brown crust forms.

4. Flip and cook for another 3–4 minutes. In the last 2 minutes, add butter, rosemary, and garlic to the pan.

5. Tilt the pan and baste the steaks repeatedly with the foaming butter using a spoon for 1–2 minutes.

6. Check doneness with an instant-read thermometer: 125°F for rare, 130–135°F for medium-rare, 140°F for medium.

7. Transfer steaks to a cutting board and let rest for at least 8–10 minutes. Do not skip resting.

4. Serve

1. While steak rests, you can briefly reheat the potato-onion mixture in the same pan (if needed).

2. Slice steak against the grain.

3. Plate sliced steak alongside potatoes and onions. Spoon any remaining herb butter from the pan over the steak.

4. Garnish with fresh herbs and a pinch of flaky sea salt.

Pro Tips for Success

• Dry Steak = Good Crust: Moisture is the enemy of searing. Pat your steak bone dry.

• Hot Pan: Wait until the oil is shimmering and just starting to smoke before adding steak.

• Don’t Crowd: Cook steaks one or two at a time to avoid steaming.

• Thermometer is Key: For perfect doneness every time, use an instant-read thermometer.

• Resting is Crucial: Resting allows juices to redistribute. If you cut too soon, juices will run out onto the plate.

Pairing Suggestions

• Wine: A bold Cabernet Sauvignon or Malbec

• Side: A simple arugula salad with lemon vinaigrette or roasted asparagus

• Sauce: A dollop of compound butter, creamy peppercorn, or a drizzle of balsamic reduction

Enjoy this satisfying, restaurant-quality meal made right in your own kitchen! The combination of juicy steak, crispy potatoes, and sweet onions is timeless.