Perfectly Seared Steak with Crispy Hasselback Potatoes

 

 

 

 Ingredients:

For the Steak:

2 ribeye or New York strip steaks
1 tbsp olive oil
2 tbsp butter
4 garlic cloves, smashed
3 sprigs fresh rosemary or thyme
Salt & freshly ground black pepper to taste
For the Hasselback Potatoes:

4 medium Yukon gold potatoes
2 tbsp melted butter
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
‍ Instructions:
Prep the potatoes: Preheat oven to 400°F (200°C). Slice the potatoes thinly, stopping just before cutting all the way through to create a “fan” effect. Place on a baking sheet. ️

Season & bake: Brush with melted butter and olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Bake for 45-50 minutes until crispy and golden.

Prepare the steak: Let steaks come to room temperature. Pat dry, season generously with salt and pepper.

Sear the steak: Heat olive oil in a cast-iron skillet over high heat. Add the steaks, sear for 3-4 minutes per side for medium-rare. In the last minute, add butter, garlic, and rosemary. Baste with the melted butter for extra flavor.

Rest and serve: Let the steak rest for 5 minutes. Slice and sprinkle with flaky sea salt and fresh parsley. Serve alongside the crispy Hasselback potatoes.

Juicy, tender steak paired with crispy, buttery potatoes—this dish is all about bold flavors and perfect textures