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Sliced pan-seared ribeye with garlic herb butter and crispy smashed golden potatoes in a white baking dish

Pan Seared Ribeye with Crispy Smashed Potatoes

A 12 ounce ribeye seasoned, pressed into a hot pan for a hard crust, then basted in butter with smashed garlic, rosemary and thyme and pulled at 135°F. It rests on a rack under the pan butter while parboiled golden potatoes are smashed flat and crisped in the same pan with a little more butter. One pan, steak night.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 ribeye steak 12 oz, about 1 inch thick, at room temperature
  • steak seasoning your favorite, to coat both sides
  • 4 tbsp unsalted butter half a stick
  • 3 cloves garlic smashed
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • high smoke point oil a little, for the sear
For the Crispy Smashed Potatoes
  • 8 small golden potatoes
  • 2 tbsp unsalted butter
  • potato seasoning your favorite, to taste
  • oil a drizzle for the pan

Equipment

  • Heavy skillet Stainless or cast iron.
  • Steak weight or spatula To press the steak flat.
  • Instant-Read Thermometer
  • Wire rack For resting the steak.
  • Pot For parboiling the potatoes.
  • Sturdy cup For smashing the potatoes.

Method
 

Potatoes
  1. Boil the potatoes in salted water until just fork tender, about 12 to 15 minutes depending on size. Move them to an ice bath to stop the cooking, then drain, pat completely dry and let them cool.
Steak
  1. With the ribeye close to room temperature, pat it dry and season both sides with steak seasoning.
  2. Heat a pan over medium-high with a little oil. Add the steak and set a steak weight on it or press down with a spatula so the whole surface makes contact. Sear 1 1/2 to 2 minutes per side until a deep brown crust forms. Remove the steak to a plate.
  3. Turn the heat to low or off. Add the butter, smashed garlic, rosemary and thyme. Once the butter has melted and the herbs are fragrant, bring the heat back to medium-low.
  4. Return the steak to the pan and baste with the butter for about 1 1/2 minutes per side, flipping once. Pull at 135°F for medium rare, move to a wire rack, spoon the butter, garlic and herbs over the top and rest at least 5 minutes.
Potatoes and Serve
  1. Add a drizzle of oil to the same pan over medium-high. Add the cooled potatoes and smash each one flat with the bottom of a sturdy cup. Sear about 2 minutes per side until golden and crisp.
  2. Add the 2 tablespoons of butter and the potato seasoning and toss the potatoes to coat. Slice the rested ribeye and serve with the potatoes and any butter left in the pan.

Notes

Doneness: 135°F pulled is medium rare after the rest. The USDA minimum for whole cuts of beef is 145°F with a 3 minute rest. Go by the thermometer.
Room temperature: Take the steak out of the fridge at least 30 minutes before cooking so it cooks evenly.
Butter: Drop the heat before the butter goes in or it burns. Bring the heat back once it has melted.
Potatoes: Parboil, ice, dry and cool before smashing. Wet or hot potatoes fall apart and steam instead of crisping.
Timing: Prep and cook times are estimates. Parboil time depends on potato size.
Storage: Steak keeps 3 days in the fridge, potatoes 3 to 4. Reheat the steak low in a skillet with a spoon of butter and the potatoes in a hot skillet or 400°F oven.

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