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Pan Seared Steak with Crispy Potatoes plated and ready to serve.
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5 from 1 vote

Pan Seared Steak with Crispy Potatoes

Pan Seared Steak with Crispy Potatoes
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 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


  • 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


  • 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!



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