Instructions
Step 1: Pat your steaks dry with paper towels and season generously on both sides with salt, black pepper, garlic powder, and dried thyme or rosemary.
Step 2: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s smoking hot, about 3-4 minutes.
Step 3: Add 1 tbsp olive oil and 1 tbsp butter to the hot pan, then carefully place the steaks in and sear for 4-5 minutes on the first side without moving them.
Step 4: Flip the steaks and sear for another 3-4 minutes on the second side for medium-rare doneness. Adjust timing based on thickness and desired doneness.
Step 5: Remove steaks from the pan and let them rest for 5 minutes while you finish the potatoes.
Step 6: In another skillet, heat 2 tbsp olive oil over medium-high heat until shimmering.
Step 7: Add the potato rounds in a single layer and cook for 5-6 minutes until golden, then flip and cook another 4-5 minutes until crispy and cooked through.
Step 8: Season the crispy potatoes with paprika, garlic powder, salt, and pepper.
Step 9: Slice your rested steaks against the grain and arrange on a plate with crispy potatoes, avocado slices, and fresh tomato slices.
Step 10: Season avocado and tomato with a pinch of salt and cracked pepper, then serve immediately.
Storage and Reheating Tips
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep potatoes separate to maintain their crispiness, and store fresh sides in their own containers.
To reheat steak, slice it thin and warm gently in a skillet over low heat with a touch of butter, about 2-3 minutes. You can also enjoy cold sliced steak in salads or sandwiches the next day.
Reheat potatoes in a 350°F oven for 5-7 minutes to restore some crispiness. Fresh avocado and tomato are best enjoyed fresh, so save those for plating your leftover meal right before eating.
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