Pan-Seared Rib Eye Steak with Paprika Roasted Potatoes
A thick rib eye seared in a cast-iron pan with rosemary and garlic, and skin-on potatoes roasted in the oven with paprika until the edges turn crisp. Parboiling the potatoes first is what roughs them up and gives the crust.
Take the steaks out of the fridge 40 minutes before searing.
2
Pat the steaks dry well with paper towels.
Paper towels
3
Sprinkle the coarse salt generously over both sides of the steaks.
4
Preheat the oven to 220°C (430°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Cut the vegetables in half, skin on, into large bite-size pieces.
KnifeCutting board
6
Cook the potatoes in salted water 6 minutes. Drain and shake in the pot to rough up the edges.
StovePot
7
In a bowl, toss the vegetables with the olive oil, garlic powder, paprika, salt and black pepper.
Bowl
8
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
9
Roast the vegetables in a hot oven (220°C / 430°F) 35–40 minutes, turning once, until the potatoes are brown and crisp.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
10
Heat a cast-iron pan over high heat for 4 minutes, until it starts to smoke, and add the olive oil.
⚙ Greased Flat PanStoveCast-iron pan
11
Sear the steaks 3 minutes per side, to medium-rare (52°C (125°F) on a thermometer in the center).
Stove
12
Add the garlic and rosemary to the pan and spoon the pan juices over the steaks again and again, until the garlic is golden.
Stove
13
Let rest 8 minutes and slice against the grain. Sprinkle the black pepper on top.
KnifeCutting board
💡Flank and other fibrous cuts are sliced thinly against the grain: that way each slice is short and tender, not chewy like rubber.
14
Arrange the steaks in the center of a large plate and surround with the potatoes.
1259calories
75 gprotein
81 gcarbs
79 gfat
● protein 23%● carbs 24%● fat 53%
Per serving (798 g), of 2 servings
To assemble ·
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic powder: measured in tsp in this recipe: 1 tsp = 2.8 g · 331 kcal per 100 g · More about Garlic powder →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
