Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Estimated Calories: ~750 per serving
Protein: ~50g per serving
Carbs: ~45g per serving
Fat: ~35g per serving
Ingredients
Steak
2 sirloin steaks
Salt + pepper
Potatoes
1 lb baby potatoes
2 Tbsp olive oil
1 tsp garlic powder
Salt
Directions
Step 1 – Prep the Potatoes First
Cut the potatoes in half so you get flat sides, then toss them in olive oil, salt, and garlic powder until everything is evenly coated.
Lay them cut-side down on a baking tray in a single layer—don’t pile them up or overlap them.
(This is what gives you that golden, crispy surface. If they’re crowded, they’ll steam instead of roast and you’ll miss the whole point.)
Step 2 – Roast at High Heat
Place the tray in a 425°F oven and roast for about 25 minutes. Around the halfway mark, flip them so both sides get color.
You’re looking for deep golden edges and slightly crisp surfaces—not pale, not soft.
(If they look dry but not browned, your oven temp is too low. Color = flavor here.)
Step 3 – Cook the Steak with Confidence
Season your steak generously with salt and pepper on both sides. Heat your pan until it’s properly hot—you should hear a strong sizzle the second the steak hits.
Place it in the pan and let it cook undisturbed for 3–4 minutes. Don’t press it, don’t move it. Flip once and repeat on the other side.
(That crust is everything. If you keep touching it, you’re just slowing yourself down.)
Step 4 – Build the Finish (Optional but Strongly Recommended)
In the last minute of cooking, add a small knob of butter if you have it. Tilt the pan and spoon it over the steak a few times.
(This is the easiest way to take it from “good” to “why does this taste like a restaurant.”)
Step 5 – Let It Rest (Non-Negotiable)
Remove the steak from the pan and let it sit for 5–10 minutes before cutting into it.
(This gives the juices time to redistribute so they stay in the meat instead of running out onto your board.)
Step 6 – Slice and Serve Like You Meant It
Slice the steak against the grain into clean strips and serve alongside the potatoes.
Spoon any remaining butter or pan juices over the top.
(If it looks glossy and juicy, you nailed it. If it’s dry, you either skipped the rest or cut it too early.)
