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1
For the Steaks:
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2
In a small bowl, combine the paprika, garlic powder, salt and pepper. Liberally season the steak with the rub on both sides and let it rest on the counter for 15 minutes.
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3
In a large saute pan, heat the vegetable oil and 1 tablespoon of the butter over medium high heat. When hot, place the steaks in the pan and sear until nicely browned, about 3 minutes per side for medium-rare, 5 minutes per side for medium-well. Remove the steaks to a plate and let rest for 10 minutes.
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4
In the meantime, deglaze the saute pan with the wine and vinegar and simmer until reduced by half. Add the beef broth to the pan and reduce by half again. Remove from the heat and whisk in the remaining 2 tablespoons of butter.
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5
For the Potatoes:
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6
While the steaks are rubbed and resting (before cooking!), preheat the oven to 525u00b0F
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7
Peel the potatoes and cut them into 1-inch chunks (smaller pieces will burn!). Pat them dry and place them in a bowl. Drizzle the olive oil over them and toss to coat. Add the rest of the spices and toss to coat well.
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8
Line a baking sheet with foil and spread the seasoned potatoes out on it, making sure no pieces are touching. Bake for 15 minutes and then turn potato pieces.
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9
Place back in the oven and bake for an additional 10 minutes.
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10
To Serve:
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11
Place 1 steak and half of the potato cubes on each plate. Scrape any accumulated juices from the plate the steaks were resting on back into the pan sauce. Pour half of the pan sauce over each plate and enjoy!
