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1
Season the steak with salt and pepper, liberally on one side, and none on the other.
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2
The potatoes should be cut into small blocks.
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3
Warm up the pan with olive oil and a teaspoon of butter scooped off the stick.
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4
Apply the steak to the pan once the butter has melted into the oil.
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5
The side that has been seasoned should be seared first.
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6
Since we're aiming for a seared outside, and a tender inside, flip your steak after the first side has turned golden brown.
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7
Repeat the searing for the non-seasoned side - some salt and pepper would remain on the pan, thus providing seasoning.
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8
At this point, both sides are seared.
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9
Keep cooking each side, flipping every thirty or so seconds to prevent overcooking, until you hit medium rare.
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10
At this point, set the steak on your plate to marinate itself in its juices.
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11
This is crucial: if you like your steak well done, there will be a chance to do it later.
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12
Simmer the potatoes on the pan on low burner.
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13
This will take 5-8 minutes, since we're starting the potatoes raw.
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14
Once the potatoes are done (they will take on a lightly translucent quality), turn off the heat, and bring the steak in to heat up the juices and simmer a bit.
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15
For those who want a well done steak, just don't turn off the heat.
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16
Let steak sit for a minute or two and serve.
