An easy one pan skillet steak & potatoes meal perfect for busy weeknights or a special date-night in. Perfectly seared steak cooks up tender, juicy in a buttery, garlic and herb sauce. Gluten free, sugar free, paleo and Whole30 compliant.
If you asked my husband what his idea of the perfect dinner would be, he would hands-down say “steak and potatoes”.
Before we had kids, we would go out to his favorite steakhouse for a nice steak dinner every year for his birthday. And of course since he is such a steak and potatoes guy, he would order a nice juicy steak with garlic butter potatoes.
But did you know that learning how to make the perfect pan-seared steak is actually really easy.
With just a few tips and tricks, you can cook the perfect tender, juicy and flavorful steak with a beautifully charred crust for that meat and potatoes guy / gal in your life.
How amazing would it be if you could sit-down in the comfort of your own home to enjoy a delicious steak and potatoes dinner for a special date-night in?
Making your perfectly seared steak at home also means you can skip the crazy crowds for Valentine’s Day, Father’s Day and during the holidays.
HOW TO CHOOSE THE BEST CUTS OF STEAK?
For a perfect pan-seared steak, it’s important to go for well-marbled cuts —that extra fat enhances flavor and promotes tenderness.
You can pick these cuts up at your local butcher or grocery store and be sure to ask for cuts that are one-and-a-half to two inches (1 1/2 – 2 inches) thick to ensure that your steak will reach the perfect char and maximum juiciness.
DIFFERENT CUT OF STEAKS:
- extremely flavorful and well-marbled cut of meat
- be sure to trim the fat
STRIP-STEAK (aka New York Strip)
- well marbled
- cooks up tender, slightly chewy
- a rich & chewier cut
PORTERHOUSE (aka the “king” of steaks)
- a New York strip and filet mignon in one
TIPS TO ENSURE A PERFECTLY TENDER AND JUICY STEAK:
1. Let your steak come to room temperature
- Pat your steak dry with a paper towel and allow your steak to come to room temperature for even cooking.
2. Preheat a cast iron skillet over high heat
- High heat will get a good sear along with a crispy and charred crust.
- I prefer using a cast iron for searing steaks because it’s naturally, nonstick, it retains heat wonderfully, and the material gives a better sear than a stainless steel pan.
I highly recommend using a cast iron skillet to get the ultimate results and best flavor but if you don’t have one, you can use a high-quality stainless steel or copper core skillet instead.
3. Season the Steak
- A good cut of steak doesn’t require much to make them great – it’s important to drizzle on some olive oil and season the steak generously with a good course salt and freshly cracked black pepper
- For budget friendly-steaks like flank, sirloin or a filet mignon, it’s also a good idea to add the best marinade you can along with any additional spices to you liking – minced garlic, minced onion, chili flakes etc.
4. Turn the steak
- Only turn the steak once – flipping the steaks too frequently prevents them from reaching their maximum juiciness and they may come out tougher or chewier
5. Using a Meat Thermometer for Cooking Temperature
- depending on the thickness of the steak a meat thermometer ensures that the steak will be done to your personal preference:
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher
6. Compound Herb Butter
- basting your steak with some melted or compound herb butter adds extra flavor and juiciness
7. Rest the Steak
- once the steak is done to your liking, remove from the heat, tent with foil and allow to rest for 5 minutes before cutting to allow the juices to circulate through the meat and ensure even distribution
8. Serve with your favorite sides
- Roasted asparagus, sauteed mushrooms, mashed or crispy potatoes would be a great addition to your steak.
CAN I HAVE STEAK IF I’M ON A PALEO OR KETO DIET?
Yes, absolutely. Steak is so versatile and also fits if you are following a Whole30, Paleo, low carb or a ketogenic diet.
You can keep the seasoning as simple as you like and leave out the butter or use ghee for a Whole 30 dairy-free version.
Instead of serving your steak with potatoes for keto, just swap them out for asparagus, mushrooms, turnips or jicama instead.
More steak recipes:
Steak and Potatoes - an easy one pan skillet meal perfect for busy weeknights or a special date-night in. Perfectly seared steak cooks up tender, juicy in a buttery, garlic and herb sauce. Gluten free, sugar free, paleo and Whole30 compliant. Swap with turnips or jicama for a low carb / keto version.
- 2 1/4 tablespoons avocado oil , divided
- 2 tablespoons ghee or butter , divided
- 2/3 pound baby potatoes , cut into halves or quarters (swap with turnips or jicama for a low carb / keto version)
- 2 cloves garlic , minced
- Coarse salt and freshly ground pepper
- 2 One and half inch (1 1/2) boneless New York strip or rib-eye steaks , trimmed
- 2 sprigs fresh thyme or rosemary finely chopped
- 1/2 teaspoon fresh rosemary finely chopped
- Pat steaks dry with a paper towel.
Heat a cast iron skillet over medium high heat, add 1 tablespoon avocado oil and ghee. Add the potatoes, cut-side down and season with salt and pepper. Cook undisturbed for about 5 minutes, until golden-brown. Use tongs to flip potatoes and cook for an additional 5 minutes, or until browned and the potatoes are tender. Transfer to a plate and set aside.
Wipe down the skillet with paper towels and return the skillet over high heat for several minutes, until the pan begins to smoke.
Add another 1 tablespoon of avocado oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
- Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness:
- For Medium Rare: 3 to 5 minutes (135 degrees F)
- For Medium: 5 to 7 minutes for medium (140 degrees F)
- For Medium Well: 8 to 10 minutes for medium-well (150 degrees F)
Once the steaks are almost done, reduce heat to low. Add remaining ghee, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Serve with potatoes along with any remaining sauce.