Pan-Seared New York Strip with Garlic Herb Butter and Crispy Roasted Potatoes

• New York Strip Steak

  2 count
• Russet Potatoes

  2 large
• Unsalted Butter

  4 tbsp
• Garlic

  4 cloves
• Fresh Rosemary

  1 tbsp
• Olive Oil

  2 tbsp
• Salt

  1 tsp
• Black Pepper

  0.5 tsp

All Steps

1. 1

   Preheat oven to 400°F (200°C). Wash and pat dry potatoes, then cut into 1-inch cubes.

2. 2

   In a large bowl, toss potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet.

3. 3

   Roast potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy.

4. 4

   While potatoes roast, pat steaks dry with paper towels and season generously with remaining salt and black pepper on all sides.

5. 5

   In a large cast-iron skillet, heat remaining 1 tablespoon olive oil over medium-high heat until shimmering. Carefully place steaks in the hot skillet and sear for 3-4 minutes per side for medium-rare, or to your desired doneness.

6. 6

   Reduce heat to medium. Add butter, minced garlic, and fresh rosemary to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks repeatedly for 1-2 minutes, basting them.

7. 7

   Remove steaks from skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing against the grain.

8. 8

   Serve sliced steak immediately with crispy roasted potatoes.