Recipe · Shoreditch, London

Pan-Seared Steak with Garlic Butter & Crispy Smashed Potatoes

Name: Pan-Seared Steak With Garlic Butter & Crispy Smashed Potatoes
Ingredients: 2 ribeye or strip steaks, 1 to 1.5 inches thick (10-12 oz each); 2 tablespoons neutral oil (canola or vegetable); Salt and black pepper; 3 tablespoons unsalted butter; 4 garlic cloves, smashed; 2 sprigs fresh thyme or rosemary; 1.5 lb baby potatoes (Yukon gold or red); 3 tablespoons olive oil; Salt and black pepper; Fresh parsley, chopped (for garnish)

Steakhouse Classic

2 | 45 minutes

Sources: Cross-checked against Serious Eats, J. Kenji López-Alt, and America's Test Kitchen

Watch it made

Perfect Pan-Seared Steak (Every Time) - Ethan Chlebowski

Crispy Smashed Potatoes

2 servings

You’ll need

10 items · tap to check off

For the steak

For the potatoes

Make it step by step

3 steps · 50 min of timed cooking

Pat steaks completely dry with paper towels, then season both sides generously with salt and pepper; let sit at room temperature for 20-30 minutes.⏱ 30 min
Meanwhile, place potatoes in a large pot, cover with cold salted water, and boil for 15-18 minutes until tender when pierced with a fork.⏱ 18 min
Drain potatoes, let steam dry for 2 minutes, then place on a baking sheet and use a glass or mug bottom to gently sm⏱ 2 min

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