Ingredients
Equipment
Method
- Start by taking your ribeye steaks out of the fridge at least 30 minutes before cooking; this allows them to come to room temperature. Pat them dry with a paper towel, which is crucial for that gorgeous sear. Season generously with salt and freshly cracked black pepper on both sides.
- In a large pot, bring salted water to a rolling boil. Add your diced Yukon Gold potatoes and cook until fork-tender, about 15–20 minutes. You want them soft but not mushy. Drain and set aside, giving them a little shake to dry them out.
- Heat your cast-iron skillet over high heat and add the olive oil. Let it get shimmering hot and then gently place your steaks in the skillet. You should hear a satisfying sizzle! Sear each side for about 3–4 minutes for a perfect medium-rare. For an extra layer of flavor, toss in the smashed garlic cloves and herbs halfway through. Baste the steaks with the melted butter in the pan for that nutty aroma and unbelievable richness.
- While the steaks rest (don’t skip this step; it’s crucial for a juicy steak!), lower the heat and add the drained potatoes to the same skillet. In the residual heat and butter, toss the potatoes until they get beautifully golden brown and crispy, about 5–7 minutes, seasoning with salt and pepper to taste.
- Slice the steaks against the grain and plate them alongside the crispy potatoes. Drizzle any remaining butter and pan juices over the top and garnish with fresh herbs.
Notes
Make sure not to skip the resting step after cooking; it ensures the juices stay in the steak.