Pan Seared Steak with Crispy Potatoes
 This Pan Seared Steak with Crispy Potatoes is so out of this world that we literally made it three nights in a row! I’m talking boiled potatoes seared with South Chicago Packing Wagyu Beef Tallow to get that extra crispy skin and then served with a fantastic steak and pan sauce. It’s the perfect steak recipe to serve any night of the week. We are working with South Chicago Packing Wagyu Beef Tallow for this recipe because I just love their high-quality beef tallow. It emboldens the flavor of the steak and gives you the juiciest tender slice of meat. Post Sponsored by South Chicago Packing What is Beef Tallow Tallow is a form of rendered beef fat typically used as a cooking oil. It has a similar consistency to butter, but due to its very high smoke point of around 400F, beef tallow is great for high-heat cooking like deep frying, searing, and sauteing meats. You can make your own beef tallow or take the easy street (which is what I did) and purchase South Chicago Packing’s Wagyu Beef Tallow. Either way, cooking your steak in animal fat locks in the flavor, furthermore giving you a tender, mouthwatering steak. Why You’ll Love Pan-Seared Steak with Crispy Potatoes You’re going to love how easy this recipe is to make. These flavorful steaks are so tasty. The potatoes get extra crispy because of the baking soda in the boiling process. This makes them crispy on the outside but soft in the middle. Plus, you’ll love how the steak gets a nice brown crust from the beef tallow sear, and the pan sauce is an easy way to make some delicious steak sauce all while cleaning up your hot skillet! I seriously can’t get enough of this perfect pan-seared steak. Pan Seared Steak with Crispy Potatoes Ingredients Steak: Large Good Quality Steaks, ribeye or NY strip steakKosher SaltBlack PepperGarlic PowderSouth Chicago Packing Wagyu Beef Tallow for binderChopped Parsley for garnish Large Good Quality Steaks, ribeye or NY strip steak Kosher Salt Black Pepper Garlic Powder South Chicago Packing Wagyu Beef Tallow for binder Chopped Parsley for garnish Potatoes: Golden Potatoes, dicedMinced GarlicKosher SaltBlack PepperSouth Chicago Packing Wagyu Beef Tallow for searingBaking Soda Golden Potatoes, diced Minced Garlic Kosher Salt Black Pepper South Chicago Packing Wagyu Beef Tallow for searing Baking Soda Pan Sauce: Beef BrothDijon MustardSteak SauceChampagne VinegarWorcestershire SauceBlack PepperKosher Salt Beef Broth Dijon Mustard Steak Sauce Champagne Vinegar Worcestershire Sauce Black Pepper Kosher Salt Let’s Get Cooking Now for the part you’ve been waiting for—cooking. Start the Potatoes First, preheat a high-heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. When the water is boiling, add the baking soda to the water and stir. Next, add your potatoes and simmer until halfway cooked (about 15-20 minutes). They are ready when the potatoes can be poked with a fork, but there is a little resistance. Pull them out and let them cool for 5 minutes. Next, dice them up on a sheet pan to cook off thoroughly. Preheat a skillet over the fire and melt some South Chicago Packing Wagyu Beef Tallow. Add some minced garlic to brown for 1 minute, then add your diced potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are golden brown, pull them off and keep warm. Clean off your skillet and get ready for the Pan Seared Steaks. For more with potatoes, check out my BBQ Volcano Potatoes, Savory Steak and Potatoes, and Chipotle Espresso Crusted Ribeyes with Potatoes. Season the Steaks Lather your steaks with South Chicago Packing Wagyu Beef Tallow and then season the steak thoroughly with salt, pepper, and garlic powder. Preheat a cast iron skillet over a high-heat fire. Then add in some Wagyu Beef Tallow to melt. Place steaks on the skillet for 3-4 minutes per side or until 120F internal. Transfer steaks from the hot pan and then let them cool for 5-10 minutes. Clean the Pan Deglaze the skillet with beef broth and then scrape the bottom of the pan to get any steak bits and seasoning left behind. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm. Slice up your steak and add it to a serving platter. Then add the potatoes. Finish the dish by topping the steak with the pan sauce, and then garnish with chopped parsley. Enjoy! How to Serve Pan Seared Steak with Crispy Potatoes This recipe is already great alone, but if you want to add a side dish, you can serve it with a side of roasted vegetables or a fresh salad. Whatever you like! Storage and Reheating Got some Pan Seared Steak with Crispy Potatoes leftovers? Store them in an airtight container in the fridge for up to 3-5 days. The best way to reheat your leftover steak is to arrange them on a baking sheet and place them in the oven at 375 degrees F until warm. For other recipes utilizing tallow, check out my Grilled Ribeye with Beef Tallow Fries, Smoked Beef Shank and Texas Smoked Brisket. FAQs Is beef tallow healthy? The short answer is yes, beef tallow like coconut oil and other oils contains natural and healthy refined saturated fats and some vitamins. Is beef tallow the same as lard? The difference between the two is that lard is pork fat, while tallow is beef fat. Though they are used similarly. This is by far the best steak recipe I’ve made in a while! Like I said, I’ve made this Pan Seared Steak with Crispy Potatoes multiple nights in a row if that doesn’t tell you something. I’m sure this will become one of your favorite ways to enjoy a nice cut of New York Strip Steak. Plus, it’s a great recipe to serve a small dinner party or date night! If you give this recipe a go, let us know how you liked it by leaving a comment. For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 1 Large Steak ribeye or strip steak▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 2 tsp Garlic Powder▢ South Chicago Packing Wagyu Beef Tallow for binder▢ Chopped Parsley for garnish ▢ 1 Large Steak ribeye or strip steak ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 2 tsp Garlic Powder ▢ South Chicago Packing Wagyu Beef Tallow for binder ▢ Chopped Parsley for garnish Potatoes: ▢ 3-4 Golden Potatoes diced▢ 2 tbsp Minced Garlic▢ 2 tsp Kosher Salt▢ 1 tsp Black Pepper▢ South Chicago Packing Wagyu Beef Tallow for searing▢ 1 tsp Baking Soda ▢ 3-4 Golden Potatoes diced ▢ 2 tbsp Minced Garlic ▢ 2 tsp Kosher Salt ▢ 1 tsp Black Pepper ▢ South Chicago Packing Wagyu Beef Tallow for searing ▢ 1 tsp Baking Soda Pan Sauce: ▢ ½ cup Beef Broth▢ 2 tbsp Dijon Mustard▢ 1.5 tbsp Steak Sauce▢ 1.5 tbsp Champagne Vinegar▢ 1 tsp Worcestershire Sauce▢ 1 tsp Black Pepper▢ Kosher Salt to taste ▢ ½ cup Beef Broth ▢ 2 tbsp Dijon Mustard ▢ 1.5 tbsp Steak Sauce ▢ 1.5 tbsp Champagne Vinegar ▢ 1 tsp Worcestershire Sauce ▢ 1 tsp Black Pepper ▢ Kosher Salt to taste Preheat a high heat fire for direct cooking (round 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 15-20 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Next, dice them up on a sheet pan to completely cook off.Preheat a skillet over the fire and melt some South Chicago Packing Wagyu Beef Tallow. Add some minced garlic to brown for 1 minute, then add your diced potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are good, pull off and keep warm. Clean off your skillet and get ready for the steaks.Lather your steaks with South Chicago Packing Wagyu Beef Tallow and season thoroughly with salt, pepper and garlic powder. Preheat a cast iron skillet over a high heat fire with some Wagyu Beef Tallow in it to melt. Add the steak to the skillet to cook for 3-3.5 minutes per side or until 120F internal. When the steak is done, pull off and let cool for 10 minutes.Deglaze the skillet with beef broth and scrape the bottom of the pan to get all the flavor. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm.Slice up your steak and serve with the potatoes, top with the pan sauce and garnish with chopped parsley. Enjoy! Preheat a high heat fire for direct cooking (round 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. Preheat a high heat fire for direct cooking (round 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 15-20 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Next, dice them up on a sheet pan to completely cook off. When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 15-20 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Next, dice them up on a sheet pan to completely cook off. Preheat a skillet over the fire and melt some South Chicago Packing Wagyu Beef Tallow. Add some minced garlic to brown for 1 minute, then add your diced potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are good, pull off and keep warm. Clean off your skillet and get ready for the steaks. Preheat a skillet over the fire and melt some South Chicago Packing Wagyu Beef Tallow. Add some minced garlic to brown for 1 minute, then add your diced potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are good, pull off and keep warm. Clean off your skillet and get ready for the steaks. Lather your steaks with South Chicago Packing Wagyu Beef Tallow and season thoroughly with salt, pepper and garlic powder. Preheat a cast iron skillet over a high heat fire with some Wagyu Beef Tallow in it to melt. Add the steak to the skillet to cook for 3-3.5 minutes per side or until 120F internal. When the steak is done, pull off and let cool for 10 minutes. Lather your steaks with South Chicago Packing Wagyu Beef Tallow and season thoroughly with salt, pepper and garlic powder. Preheat a cast iron skillet over a high heat fire with some Wagyu Beef Tallow in it to melt. Add the steak to the skillet to cook for 3-3.5 minutes per side or until 120F internal. When the steak is done, pull off and let cool for 10 minutes. Deglaze the skillet with beef broth and scrape the bottom of the pan to get all the flavor. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm. Deglaze the skillet with beef broth and scrape the bottom of the pan to get all the flavor. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm. Slice up your steak and serve with the potatoes, top with the pan sauce and garnish with chopped parsley. Enjoy! Slice up your steak and serve with the potatoes, top with the pan sauce and garnish with chopped parsley. Enjoy! Calories: 130kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 3497mg | Potassium: 664mg | Fiber: 4g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 2mg Categorized as:Beef Recipes, Blog, Campfire Cooking Recipes, Cast Iron Recipes, Dinner Recipes, Dinner Recipes, app, Grill Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!