Pan-Seared Sirloin Steak with Garlic Herb Roasted Potatoes

• Sirloin Steak

  0.8 lb
• Russet Potatoes

  1 lb
• Olive Oil

  2 tbsp
• Garlic

  3 cloves
• Fresh Rosemary

  1 sprig
• Salt

  1 tsp
• Black Pepper

  0.5 tsp
• Unsalted Butter

  2 tbsp

All Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and cut the potatoes into 1-inch cubes. In a large bowl, toss the potato cubes with 1 tablespoon of olive oil, minced garlic, chopped fresh rosemary, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

3. 3

   Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, flipping them halfway through to ensure even cooking.

4. 4

   While the potatoes are roasting, pat the sirloin steak dry with paper towels. Season both sides generously with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

5. 5

   Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it is very hot, about 2-3 minutes. Add the remaining 1 tablespoon of olive oil to the hot skillet.

6. 6

   Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for a medium-rare doneness, or adjust the cooking time to your preferred level of doneness.

7. 7

   During the last minute of cooking the steak, add the unsalted butter to the skillet. Tilt the pan and spoon the melted butter over the steak repeatedly (basting) to enhance flavor and create a beautiful crust.

8. 8

   Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing against the grain. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

9. 9

   Serve the sliced steak immediately alongside the roasted garlic herb potatoes.