If you love steak, you’ll go crazy for these ultra popular Garlic Steak and Potato Foil Packs, the BEST Ever Quick Steak Marinade, and Flank Steak with Chimichurri Sauce. It’s been said before that I have the appetite of a man. I’m really not sure if that’s meant to be an insult or a compliment and I’m also not really sure to whom the insult or compliment would be directed. However, I took it in a good way. I like to eat. Clearly. I like all kinds of cuisines, vegetables, fruits, desserts, and proteins. While I talk a big chicken game, I have a deep, unabiding love for all things beef. Sit me at a table and give me a big steak. I am not, nor have I ever been, ashamed to eat the entire thing in front of any date, girlfriend, family member, or child. The only thing I ask is that you don’t a) ask for a bite or b) try to take a bite without asking. You might lose a finger. Just sayin. It was because of a craving for meat and also potatoes and also not cleaning up a bunch of dishes that I ended up making this dish for dinner the other night. I’ve found that three steaks is plenty for my family — my husband and I each eat one and the kids split the remaining one up amongst themselves. You can always get four if they are on the smaller side, but that’s about the max I can fit into my cast iron. It was a quiet dinner simply because we were all so busy stuffing our faces with the delicious steaks and potatoes. Frankly, I’m not complaining. We have chaotic days just like everyone else and I’m not ashamed to say that, on those particular days, I’ll take some peace wherever I can get it.
Why Should you Sear Steak?
Nothing beats a good steak sear, amiright? (Shhhhh…listen. If you concentrate really hard, you can you hear it hitting the hot pan.) If you’re thinking about skipping the sear to save on time, forget it. You WANT the sear. The sear allows the hot oil to form a textured “crust” on the steak’s (or whatever meat you are searing’s) exterior. Searing gives a caramelization of sorts to the steak. You know when you cut into a piece of meat (or a meaty fish, like tuna) and it’s nice and brown on the outside and lighter on the inside? That, my friends is the mark of a good sear. To ensure your steak has a harder outside and a juicer inside, the key is to not sear it for too long. You want a dark brown color (not black) before you flip and sear the other side. This should only take about 2-3 minutes on each side. I should say, too, that having your skillet heated up over medium-high heat a minute or so beforehand is key. You want to put the steak into a hot pan to get that sear. You can either add oil to the pan or right on the meat, either way the oil will aid in the searing process. Once seared, you can pop those babies into the oven to finish cooking. You’ll be so glad you took a few extra minutes to add that sear once you bite into these steaks!
Serving Suggestions for Steak and Potatoes
Though this dish is plenty filling on its own, I do often add a veggie with it. Some of my favorite, easy sides that go with steak and potatoes are:
On heavy rotation at my house, these Roasted Brussels Sprouts With Parmesan and Balsamic are super easy and super delicious. Nothing beats a simple tossed salad. Easy to customize, easy to throw together with whatever ingredients you have on hand. And, of course, easy clean up! You can bake these Parmesan Green Beans right alongside your meat. I hadn’t met one single beet I enjoyed until I tried them roasted and paired with goat cheese, then I never went back to my old beet-hating self. Honey Brown Sugar Roasted Carrots are another easy dish that everyone in my house loves, and they go so well with steak and potatoes.
One more little note — I used baby potatoes in this dish but you could also use russet (cut into wedges), red, Yukon, or baby fingerling.
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