Classic Pan-Seared Ribeye with Baked Potato
Traditional dish · American
A quintessential steakhouse experience, featuring a perfectly seared ribeye steak served alongside a fluffy baked potato. This dish highlights the quality of the ingredients with simple, classic preparation.
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Ingredients
- Ribeye2 (12 oz each)
- Baked potato2
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat your oven to 400°F (200°C) for the baked potatoes.
- 2
Wash the baked potatoes thoroughly. Pierce each potato several times with a fork. Place them directly on the oven rack or on a baking sheet.
- 3
Bake the potatoes for 45-60 minutes, or until tender when pierced with a fork. The exact time will depend on the size of the potatoes.
- 4
While the potatoes bake, prepare the ribeye steaks. Pat them completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- 5
Heat the cooking oil in a heavy-bottomed frying pan over medium-high heat until it shimmers. Carefully place the seasoned ribeye steaks into the hot pan.
- 6
Sear the steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. For an even crust, you can also sear the edges.
- 7
Remove the steaks from the pan and let them rest on a cutting board or plate for at least 5-10 minutes before slicing or serving. This allows the juices to redistribute.
- 8
Once the potatoes are tender, carefully remove them from the oven. Slice them open lengthwise, being careful not to cut all the way through. Fluff the insides with a fork.
- 9
Serve the rested ribeye steaks immediately alongside the prepared baked potatoes. Season the potatoes with additional salt and pepper if desired.
