Quick Pan-Fried Ribeye with Roasted Potato Wedges
85% authentic · American
A faster, more casual take on steak and potatoes. The ribeye is quickly pan-fried, and the baked potatoes are transformed into crispy wedges for a quicker cooking time and a different texture.
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Ingredients
- Ribeye2 (8 oz each)
- Baked potato2
- Cooking oil3 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat your oven to 425°F (220°C).
- 2
Wash the baked potatoes. Cut each potato into 8 wedges. Toss the wedges with 2 tbsp of cooking oil, salt, and pepper on a baking sheet.
- 3
Spread the potato wedges in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
- 4
While the potatoes roast, prepare the ribeye steaks. Cut each steak into 1-inch thick pieces or strips. Season generously with salt and pepper.
- 5
Heat 1 tbsp of cooking oil in a frying pan over medium-high heat until hot.
- 6
Add the seasoned ribeye pieces to the hot pan in a single layer (cook in batches if necessary to avoid crowding). Sear for 2-3 minutes per side until browned and cooked to your liking.
- 7
Remove the steak from the pan. Serve immediately with the roasted potato wedges.
