Pan-Seared Steak with Potatoes and Onions

Instructions

Step 1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
/n Step 2. Add the diced potatoes to the skillet and cook for 12–15 minutes, stirring occasionally, until golden and tender.
/n Step 3. Add the sliced onions to the potatoes and cook for another 5–6 minutes until the onions soften and caramelize.
/n Step 4. Season the potatoes and onions with a pinch of salt, pepper, and paprika, then remove them from the pan and set aside.
/n Step 5. Pat the steak dry with paper towels and season both sides with salt, black pepper, and thyme.
/n Step 6. Heat the remaining olive oil and 1 tablespoon butter in the same skillet over medium-high heat.
/n Step 7. Place the steak in the hot pan and sear for about 3–4 minutes per side for medium doneness.
/n Step 8. Add minced garlic and the remaining butter to the pan and spoon the melted garlic butter over the steak for about 1 minute.
/n Step 9. Remove the steak from the pan and let it rest for 5 minutes before slicing.
/n Step 10. Serve the sliced steak with the crispy potatoes and caramelized onions, then sprinkle with fresh parsley before serving.

Storage and Reheating Tips

Store leftover steak and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over medium heat with a small amount of butter to prevent it from drying out. Potatoes and onions can be reheated in a pan or air fryer for a few minutes to bring back their crisp texture.