Pan-Seared Steak with Potatoes and Onions

Instructions

Step 1: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy. Season with salt and pepper, then set aside on a plate.

Step 2: In the same skillet, add the remaining olive oil and butter. Add the sliced onion and minced garlic, cooking until the onion is soft and caramelized, about 8-10 minutes. Set aside with the potatoes.

Step 3: Season your steak generously on both sides with salt, black pepper, paprika, and Italian seasoning.

Step 4: Return the skillet to high heat. Once very hot, carefully place the steak in the pan and sear for 4-5 minutes on the first side without moving it, until a golden crust forms.

Step 5: Flip the steak and cook for another 3-4 minutes for medium-rare, or longer if you prefer it more well-done.

Step 6: Remove the steak from the pan and let it rest for 5 minutes. Return the potatoes and onions to the skillet to warm through.

Step 7: Slice the steak and arrange on a plate with the potatoes and onions. Garnish with fresh parsley if desired, and serve immediately.

Storage and Reheating Tips

Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the steak separate from the potatoes and onions if possible to maintain the best texture.

To reheat, warm the steak gently in a low oven at 300°F for about 10 minutes. The potatoes and onions can be warmed in a skillet over medium heat with a splash of olive oil for 5-7 minutes.

For best results, avoid microwaving the steak as it can become tough. A low, slow reheating method will help preserve the juiciness and tenderness of the meat.