Perfect Pan-Seared Steak with Crispy Garlic Potatoes (Restaurant-Style at Home)
Why This Steak Recipe Is So Popular
A perfectly pan-seared steak is one of the most searched dinner recipes online. When paired with crispy garlic potatoes, it becomes a classic comfort meal that people love to save, share, and cook again. This recipe uses simple ingredients, precise timing, and professional techniques to guarantee a deep crust, juicy center, and rich buttery flavor every single time.
Ingredients
For the Steak
- 2 thick-cut ribeye or sirloin steaks (1–1½ inches thick)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 fresh rosemary or thyme sprigs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Crispy Garlic Potatoes
- 4 medium potatoes, cubed (Yukon Gold or Russet)
- 1 small onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
- Optional: dried oregano or thyme
Step-by-Step Instructions
1 Prepare the Potatoes
Preheat your oven to 200°C / 400°F.
Wash and cube the potatoes, keeping the pieces uniform for even cooking. Place them in a large bowl with the sliced onion, olive oil, salt, paprika, garlic powder, and black pepper. Toss thoroughly until everything is well coated.
Spread the potatoes on a baking sheet in a single layer. Roast for 35–45 minutes, flipping halfway, until golden brown and crispy on the outside and soft on the inside.
Chef Tip: Overcrowding the pan causes steaming instead of crisping—use two trays if needed.
2 Bring the Steak to Room Temperature
Remove the steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels. This step is essential for achieving a strong crust.
Season generously on both sides with salt and freshly ground black pepper.
3 Heat the Pan Correctly
Use a heavy skillet, preferably cast iron. Heat it over high heat for several minutes until extremely hot. Add olive oil and wait until it begins to shimmer.
4 Sear the Steak
Carefully place the steaks into the hot pan. You should hear a loud sizzle.
- Do not move the steak for 3–4 minutes
- Flip once only
- Cook another 3–4 minutes for medium-rare
This creates the deep brown crust that seals in juices.
5 Butter Baste Like a Pro
Lower the heat to medium. Add butter, garlic cloves, and fresh herbs to the pan.
Tilt the pan slightly and spoon the melted butter over the steaks continuously for 1–2 minutes. This technique adds incredible aroma, moisture, and restaurant-level flavor.
6 Rest the Steak (Very Important)
Remove the steaks from the pan and let them rest for 5–10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
Place a small cube of butter on top just before serving.
Steak Doneness Guide
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Well Done: 160°F+ (71°C+)