Description
This Steak with Roasted Potato and Corn recipe balances savory and sweet flavors, making it a premium choice for family dinners or entertaining guests.
Ingredients
Scale
- 2 ribeye or sirloin steaks (1 inch thick)
- 1.5 pounds baby potatoes, halved
- 2 ears corn on the cob, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
Instructions
- Start by preheating your oven to 425°F (220°C). It’s important to place your baking sheet inside the oven while it heats up, as this will help achieve that crispy finish on the roasted potatoes. While the oven heats, take the halved baby potatoes and toss them in a mixing bowl with olive oil, garlic powder, paprika, and a generous sprinkle of salt and pepper. Make sure each potato half is evenly coated to ensure they roast beautifully.
- Once the oven and baking sheet are hot, carefully transfer the seasoned potatoes onto the baking sheet, spreading them out in a single layer. This will allow them to roast properly, getting crispy on the outside while remaining tender on the inside. Roast the potatoes for 25–30 minutes, flipping them halfway through to ensure even cooking.
- While your potatoes are roasting, season the ribeye or sirloin steaks with salt and pepper generously on both sides. Let them rest for about 10 minutes as this enhances the flavors and improves the overall tenderness when cooked. After resting, heat some olive oil in a skillet over high heat. When the oil is shimmering, sear the steaks for about 3–4 minutes on each side for a medium-rare finish. If you prefer your steak cooked longer, adjust the time accordingly. For a delicious finishing touch, add two tablespoons of butter to the skillet about a minute before the steaks are finished cooking, and use a spoon to baste the steaks with the melted butter.
- While the steak finishes, bring a pot of water to a boil or use a steamer. Add the halved corn cobs and cook them for about 4–5 minutes until they are tender and vibrant in color. Depending on your preference, you can also grill the corn for a smoky flavor.
- After cooking, let the steaks rest for a few minutes before slicing them against the grain. This step is crucial for a tender bite. Once everything is cooked, plate the steak, roasted potatoes, and corn. Top the potatoes with chopped fresh parsley for a pop of color and added flavor. Don’t forget to add a pat of butter on top of the corn and steak for richness. Enjoy your delicious meal immediately!
Notes
Let the steak come to room temperature before cooking for even results. Utilize a meat thermometer to check the doneness to your preference: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 800
- Sodium: Varies based on added salt and butter
- Protein: 45g