Pan-Seared Ribeye Steak with Crispy Garlic Potatoes

Name: Pan-Seared Ribeye Steak with Crispy Garlic Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 4 steaks Ribeye steaks; 1.5 teaspoons Salt; 1 teaspoon Freshly ground black pepper; 2 tablespoons Olive oil; 3 cloves Garlic cloves; 3 sprigs Fresh thyme or rosemary; 2 tablespoons Butter; 1 large (optional, for caramelized onions) Onion; 1.5 pounds Potatoes (Yukon Gold or russet); 2 tablespoons Olive oil (for potatoes); 0 to taste Salt and pepper (for potatoes); 0.25 cup Parsley, chopped (for garnish); 0.5 cup Beef stock (optional, for pan sauce); 0.25 cup Red wine (optional, for pan sauce)

Juicy, medium-rare ribeye slices paired with crispy roasted potatoes and caramelized onions. Finished with fresh parsley for brightness and optional pan sauce for extra richness.

Prep:20 min

Cook:40 min

Total:60 min

Servings:4

medium

beef

steak

potatoes

garlic

roasted

parsley

Ingredients

•4 steaks Ribeye steaks
•1.5 teaspoons Salt
•1 teaspoon Freshly ground black pepper
•2 tablespoons Olive oil
•3 cloves Garlic cloves
•3 sprigs Fresh thyme or rosemary
•2 tablespoons Butter
•1 large (optional, for caramelized onions) Onion
•1.5 pounds Potatoes (Yukon Gold or russet)
•2 tablespoons Olive oil (for potatoes)
•0 to taste Salt and pepper (for potatoes)
•0.25 cup Parsley, chopped (for garnish)
•0.5 cup Beef stock (optional, for pan sauce)
•0.25 cup Red wine (optional, for pan sauce)

Instructions

1.Preheat the oven to 425°F (220°C). Toss the potatoes with 2–3 tablespoons olive oil, salt, and pepper; spread in a single layer on a parchment-lined baking sheet. Roast 25–35 minutes, flipping halfway, until golden and tender.
2.Let the steaks come to room temperature for 15–20 minutes. Pat dry, then season generously on all sides with salt and pepper.
3.Heat a heavy skillet (cast iron preferred) over high heat with 1 tablespoon oil. Sear steaks 2–3 minutes per side until a deep brown crust forms.
4.Reduce heat to medium. Add butter, crushed garlic, and thyme to the pan. Tilt the pan and baste the steaks with the melted butter for 1–2 minutes. If using onions, add sliced onions and sauté in the butter until golden, about 5–7 minutes.
5.Check for doneness: aim for 125–130°F (52–54°C) for medium-rare. Transfer steaks to a plate and let rest 5–10 minutes.
6.Optionally, make a quick pan sauce: deglaze the skillet with beef stock and wine, scraping up browned bits; simmer 2–3 minutes until slightly reduced. Return any collected juices to the sauce.
7.Slice the steaks against the grain. Plate with the crispy potatoes and caramelized onions (if made). Garnish with chopped parsley and serve immediately.