Pan-Seared Ribeye Steak with Crispy Potato Boulangere
If you are looking for a restaurant-quality steak dinner that you can easily pull off at home, this Pan-Seared Ribeye Steak with Crispy Potato Boulangere is the ultimate recipe. Featuring juicy, butter-basted ribeyes cooked to perfection alongside golden, crispy layered potatoes and velvety goat cheese spinach, this meal is perfect for date nights, special occasions, or a cozy weekend feast.
Achieving a flawless medium-rare steak with a caramelized crust often feels intimidating, but with precise temperature tracking using the TempPro Twin TempSpike Plus TP972 Smart Wireless Meat Thermometer, you’ll get perfect results every single time without the guesswork.
Servings: 2-3
Total: 60 min
Prep: 15 min
Cook: 45 min
- 5 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced
- Olive oil for coating the skillet and brushing
- 1 tsp salt & freshly cracked black pepper using the TempPro APG710 Electric Salt & Pepper Grinder Set — One-Handed, USB-C Rechargeable
- 1 tsp garlic powder & onion powder (mixed)
- ½ cup Parmesan cheese, freshly grated
- 1 tbsp olive oil
- 1 medium red onion, finely diced
- 1 tsp garlic, minced
- 1 cup chicken broth or vegetable broth
- 1 lb fresh baby spinach
- ½ lemon, freshly squeezed juice using the TempPro ALS150 Stainless Steel Citrus Squeezer — 304 Steel, Hand-Press
- Salt & freshly ground black pepper, using the TempPro APG710 Electric Salt & Pepper Grinder Set — One-Handed, USB-C Rechargeable
- 4 oz Goat cheese, crumbled
- 2 thick-cut ribeye steaks (approx. 1¼ to 1½" thick)
- 1 tbsp high-smoke point oil or olive oil
- 2 tbsp unsalted butter
- 4-5 cloves garlic, lightly crushed
- 2-3 fresh rosemary sprigs
- Fresh parsley, finely chopped (for garnish)
Build & Bake the Potato Boulangere: Lightly oil an oven-safe skillet or baking pan using a paper towel to coat the bottom and sides evenly. Arrange a layer of thinly sliced potatoes in an overlapping rosette pattern across the bottom of the skillet. Use the TempPro APG710 Electric Salt & Pepper Grinder Set to evenly sprinkle a pinch of salt & pepper. Add the spice mixture (garlic powder, onion powder) and a handful of grated Parmesan cheese over the layer.
Repeat the process to create 3 full layers of potatoes, seasoning, and Parmesan cheese. Finish with a top layer of sliced potatoes. Generously brush or drizzle the top layer with olive oil. Transfer to a preheated oven at 375°F (190°C) and bake for 30-35 minutes until the potatoes are tender in the center and golden-crispy on top.
Sear the Ribeye Steaks with a TempPro Thermometer: Insert the wireless probes of your TempPro Twin TempSpike Plus TP972 Smart Wireless Meat Thermometer horizontally into the thickest part of each ribeye steak. Open the TempPro App on your phone and select your desired level of doneness, e.g., medium-rare.
Heat a cast-iron skillet over high heat until smoking hot. Add olive oil, then carefully lay the ribeyes into the pan. Sear for about 2 minutes until a deep golden-brown crust forms, then flip. Reduce heat to medium-low. Add butter, crushed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the skillet slightly and spoon the melted, foaming butter continuously over the steaks to infuse them with flavor.
As soon as the TempPro app alerts you that the steaks have reached your target internal temperature, remove them from the heat immediately. Let the ribeyes rest on a cutting board for 5-7 minutes before removing the wireless probes and slicing.
Plate and Serve: Unmold or slice a round portion of the Crispy Potato Boulangere. Spoon a generous bed of the Creamy Goat Cheese Spinach onto the plate. Fan out the sliced Pan-Seared Ribeye Steak beside the potatoes and spinach. Garnish with freshly chopped parsley and serve immediately!
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