Pan-Seared Steak with Roasted Carrots and Potatoes Recipe

Get ready to fall in love with dinner again thanks to Pan-Seared Steak with Roasted Carrots and Potatoes. This dish blends the sizzling satisfaction of a perfectly seared steak with the cozy flavors of oven-roasted carrots and potatoes, all finished with vibrant fresh herbs. It’s an ideal recipe for weeknight indulgence or a special weekend treat, bringing together simple ingredients to create a meal that feels both rustic and refined. Expect juicy steak, crispy-edged veggies, and plenty of flavor in every bite!

Ingredients You’ll Need

Gathering your ingredients for Pan-Seared Steak with Roasted Carrots and Potatoes is delightfully straightforward, but each one plays a starring role in the final dish. Simple staples like fresh herbs, quality olive oil, and good seasoning make all the difference, turning everyday produce and steak into a celebration of flavors and textures.

• 2 steaks, about 1-inch thick: Choose your favorites—ribeye, strip, or sirloin—for tender, juicy results and rich flavor.
• 4 large carrots, peeled and cut into sticks: These naturally sweet veggies roast beautifully, developing caramelized edges and a buttery texture.
• 4 medium potatoes, halved: Roasting potatoes brings out their earthy, hearty side with irresistibly crispy outsides and fluffy insides.
• 3 tbsp olive oil: For both roasting and searing, a good olive oil enhances taste and ensures a golden finish.
• Salt and freshly ground black pepper: Seasoning is essential for drawing out and elevating the flavors of both steak and vegetables.
• Fresh herbs (such as parsley), chopped: A shower of chopped herbs adds color, freshness, and a lovely finish to your plate.

How to Make Pan-Seared Steak with Roasted Carrots and Potatoes

Step 1: Prepare the Vegetables

Start by preheating your oven to 425°F (220°C). Toss the peeled carrot sticks and halved potatoes with two tablespoons of olive oil, plus a big pinch of salt and freshly cracked pepper, right on a baking sheet. Giving everything some space means your veggies will roast—and not steam—so each bite comes out tender yet perfectly golden brown. Pop the tray into the oven and let the heat work its magic for about 25-30 minutes; you’ll see crispy edges and caramelized spots when they’re ready.

Step 2: Season and Sear the Steak

While your kitchen fills with the incredible aroma of roasting vegetables, get your steaks ready. Generously season both sides with salt and pepper, pressing the seasoning in so it forms a great crust. Heat up a skillet (ideally cast-iron) with the remaining tablespoon of olive oil over medium-high heat until shimmering—this is key for that signature sear. Carefully add your steaks and let them sizzle, undisturbed, for about 4-5 minutes on each side to hit perfect medium-rare. Of course, adjust time if you prefer your steak cooked more or less.

Step 3: Rest Your Steak

Once cooked to your liking, transfer the steaks to a plate and let them rest for about 5 minutes. This short pause lets the juices redistribute throughout the meat, ensuring every slice is tender and succulent. Don’t be tempted to skip this step—the result is so worth it!

Step 4: Plate and Garnish

Spoon those roasted carrots and potatoes next to your steak, then shower everything with a generous sprinkle of fresh herbs. If you want to take things up a notch, add a drizzle of your favorite steak sauce or a dash of coarse sea salt for crunch. Dinner is ready to wow!

How to Serve Pan-Seared Steak with Roasted Carrots and Potatoes

Garnishes

Freshly chopped parsley or even a handful of chives work wonders, adding both vibrant color and a burst of herbal brightness. For extra zing, try a quick drizzle of good olive oil or a squeeze of lemon juice right before serving. If you’re feeling a bit more decadent, a small knob of garlic butter melting over the steak is pure bliss with Pan-Seared Steak with Roasted Carrots and Potatoes.

Side Dishes

This dish is plenty satisfying on its own, but if you’d like to round out your table, a leafy green salad with a tangy vinaigrette or some steamed green beans add the perfect balance. Crusty bread is wonderful for sopping up those flavorful juices, too!

Creative Ways to Present

To make Pan-Seared Steak with Roasted Carrots and Potatoes truly shine, consider slicing the steak and fanning it out over a bed of roasted veggies. Serve family-style on a big platter with herbs scattered over the top. For individual plates, stack potatoes neatly with carrots tucked alongside, then perch juicy steak slices with a colorful finishing touch of herbs and a pinch of flaky salt.

Make Ahead and Storage

Storing Leftovers

If you have extra Pan-Seared Steak with Roasted Carrots and Potatoes, let everything cool to room temperature before packing into airtight containers. Store steak and veggies separately if possible to maintain their textures. Everything will keep well in the refrigerator for up to three days, making tomorrow’s lunch especially exciting!

Freezing

Steak can be frozen for up to two months, tightly wrapped and sealed to avoid freezer burn. Roasted carrots and potatoes will freeze, though their texture will soften upon reheating—they’re still perfect for tossing into a soup or frittata later. Be sure to label everything with the date so nothing gets lost in the freezer shuffle.

Reheating

For best results, reheat steak gently in a skillet with a splash of water or broth, just until warmed through—don’t overcook it! Roasted veggies re-crisp nicely in a 400°F oven for 10 minutes, or you can microwave them if you’re in a pinch. Either way, your leftovers will still taste delightful.

FAQs

Can I use a different cut of steak?

Absolutely! Pan-Seared Steak with Roasted Carrots and Potatoes works with various cuts—ribeye, strip, sirloin, or even filet. Just adjust the cooking time based on thickness and your preferred doneness.

How do I know when the steak is done?

The best way is to use an instant-read thermometer: medium-rare is about 130°F, and medium is around 140°F. Pressing gently on the steak—a medium-rare steak will feel slightly springy—can also help if you don’t have a thermometer handy.

What potatoes work best for roasting?

Yukon gold, red potatoes, or even fingerlings are excellent choices. Any waxy variety with thin skin will yield creamy insides and crisp exteriors, perfect alongside those sweet roasted carrots and savory steak.

Can I add other vegetables?

This recipe welcomes creativity. Try including parsnips, red onions, or Brussels sprouts alongside your carrots and potatoes for a seasonal twist—the method remains the same!

Is it necessary to let the steak rest?

Resting is crucial for juicy, flavorful steak. Cutting in too soon lets the juices escape, leaving you with a drier result. For Pan-Seared Steak with Roasted Carrots and Potatoes, those extra few minutes make all the difference.

Final Thoughts

I can’t wait for you to try Pan-Seared Steak with Roasted Carrots and Potatoes. It’s one of those simple, rewarding meals that feels like a treat every single time—but never demands hours in the kitchen. Gather your ingredients and enjoy every delicious bite!