Steak and potatoes would probably make my list of top ten favorite meals. Don’t get me wrong, a salad is great to, but who can say no to meat and potatoes? However, here in Ohio, we don’t exactly have all year round grilling weather. In the dead of winter, knowing how to pan sear a steak comes in handy. If you do it right, it tastes better than grill!
Pan Seared Steak & Herb Butter with Potatoes
Flat iron or flank steak
2 1/2 teaspoons salt, or to taste
1 1/2 teaspoons pepper, or to taste
1 Tablespoon butter
1 Tablespoon olive oil
2 Tablespoons softened butter
2 teaspoons assorted herbs (I used Parsley, oregano, garlic chives and marjoram)
1, 1 1/2 lb bag of baby gold potatoes or 2 large russet potatoes
Salt and pepper to taste
1 Tablespoon Paprika
2-3 Tablespoons olive oil
- Preheat oven to 400 degrees
- Cut the potatoes into bite sized pieces and move onto a lined baking sheet. Drizzle them with olive oil and season with salt, pepper, and paprika. Transfer to the oven and bake till fork tender, about 25 minutes
- To make herb butter, mix 2 Tbsp softened butter with chopped herbs. Refrigerate for ten minutes to harden.
- In an oven safe skillet, heat 1 Tbsp olive oil on high until steaming.
- Pat the steak dry and then rub the steak with seasoning. With tongs, place the steak in the skillet. Oil will spray, so be sure to stay as far away as possible. Cook the steak for about two minutes on each side, until brown. remove from heat and place the herb butter on top. Place the skillet in the oven, and bake until desired temperature. For medium well, about 10 minutes. Let the steak rest for at least five minutes before cutting.
Hope you enjoy, and comment if you have any questions!