Pan-Seared Steak with Potatoes

Ingredients

• •2 (about 1¼ inches thick, 14–16 oz each) bone-in ribeye steaks
• •1½ teaspoons kosher salt, plus more for parboiling
• •1 teaspoon freshly ground black pepper
• •1½ lbs (about 680 g) Yukon Gold potatoes, cut into 1½-inch chunks
• •3 tablespoons neutral oil with a high smoke point (such as avocado or vegetable oil), divided
• •3 tablespoons unsalted butter
• •4 cloves garlic, lightly crushed and left in their skins
• •3 sprigs fresh rosemary
• •1 tablespoon flaky sea salt (such as Maldon), for finishing
• •1 teaspoon white wine vinegar or red wine vinegar

Directions

1. 1At least 40 minutes before cooking (and up to 24 hours ahead), pat the ribeyes completely dry with paper towels. Season all surfaces — top, bottom, and sides — generously with kosher salt (about ¾ teaspoon per steak) and the black pepper. Place the steaks on a wire rack set over a baking sheet and refrigerate uncovered. This dry-brining draws moisture out and then reabsorbs it, seasoning the meat deeply and drying the surface for a superior crust. Pull the steaks from the fridge 30 minutes before cooking to take the chill off the exterior.
2. 2Preheat your oven to 425°F (220°C). Bring a large pot of heavily salted water to a boil (it should taste like mild seawater). Add the potato chunks and the vinegar — the vinegar helps the exteriors roughen up during boiling, which is the key to crunch. Parboil for 10–12 minutes until the potatoes are just cooked through but not falling apart: a knife should slide in with only slight resistance. Drain thoroughly, then return them to the hot empty pot for 1–2 minutes, shaking the pot, to steam off all surface moisture. This step is non-negotiable for crispness.
3. 3Toss the drained, dried potatoes with 1½ tablespoons of the neutral oil and a generous pinch of kosher salt. Spread them in a single layer on a rimmed baking sheet — do not crowd them. Roast in the preheated oven for 30–35 minutes, flipping once halfway through, until deeply golden and crunchy on all sides. They can hold in a 200°F (95°C) oven while you cook the steaks.
4. 4When you are ready to cook the steaks, place a cast-iron skillet over the highest heat your burner will produce and leave it there for at least 3–4 minutes. The pan is ready when a drop of water evaporates instantly on contact and a faint haze of smoke is visible. Add the remaining 1½ tablespoons of neutral oil and swirl to coat — it should shimmer immediately. Do not use butter for this initial sear; butter burns at these temperatures.
5. 5Lay the steaks away from you into the pan. Do not move them. Sear for 2–3 minutes on the first side until a deep mahogany crust forms and the steak releases naturally from the pan without sticking. Flip and sear the second side for 2 minutes. Using tongs, hold each steak upright and briefly sear the fat cap and sides for 30–45 seconds each. This renders the edge fat and builds flavour all around.
6. 6Reduce the heat to medium. Add the butter, crushed garlic cloves, and rosemary sprigs to the pan. Once the butter melts and begins to foam, tilt the pan slightly toward you so the butter pools at the edge, and use a large spoon to continuously baste the steaks with the foaming, herb-and-garlic-infused butter for 1–2 minutes. The basting adds flavour and gently finishes the interior. Watch the butter: it should foam and smell nutty, not smell acrid or turn black.
7. 7Begin checking internal temperature with an instant-read thermometer inserted into the thickest part of the steak, avoiding bone. Pull the steak from the pan at these temperatures — they will rise 3–5°F during resting: RARE: pull at 120°F (49°C); MEDIUM-RARE: pull at 125–128°F (52–53°C); MEDIUM: pull at 130–135°F (54–57°C). Note: whole-muscle beef (solid cuts like ribeye, not ground beef) cooked rare is safe to eat — harmful bacteria live on the surface, and the intense sear has eliminated them.
8. 8Transfer the steaks to a clean wire rack or a warm plate and rest them, loosely tented with foil, for at least 5–8 minutes. Resting allows the muscle fibres to relax and the juices to redistribute throughout the meat rather than running out when cut. Do not skip this step — a steak cut immediately will be dry in the pan and pink on the plate.
9. 9Slice the steaks against the grain or serve them whole. Arrange alongside the crispy potatoes, finish the steak with a pinch of flaky sea salt, and spoon any pan juices over the top. Serve immediately.

💡 The single biggest mistake is an under-heated pan — if the steak doesn't sizzle loudly the moment it hits the surface, remove it immediately and heat the pan longer before trying again.

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