Pan-Grilled Steak with Vegetables and Potatoes

Ingredients

• 2 ribeye or sirloin steaks (~1 inch thick)
• ~1 lb potatoes (baby, fingerling, or yukon gold), halved or quartered
• A few big handfuls of vegetables — asparagus, broccolini, green beans, mushrooms, or whatever looks good
• 2 cloves garlic, smashed (optional)
• Fresh or dried rosemary or thyme (optional)
• A knob of butter
• Olive oil, salt, pepper

Method

1. Pull steaks from the fridge 30 minutes before cooking and pat dry. Season generously with salt and pepper on both sides.
2. Heat oven to 425°F. Toss potatoes on a sheet pan with olive oil, salt, and pepper. Roast cut-side down until golden and tender, ~25–30 minutes. Add the vegetables to the pan in the last 10–12 minutes.
3. Heat a heavy skillet (cast iron ideal) over high heat until smoking. Add a thin film of neutral oil. Sear steaks ~3 minutes per side for medium-rare, adjusting for thickness.
4. In the last minute, add butter, smashed garlic, and herbs to the pan. Tilt and baste the steaks with the foaming butter.
5. Rest steaks 5 minutes on a board. Slice against the grain.
6. Serve sliced steak alongside potatoes and vegetables, drizzling any pan juices over the top.