📖 Instructions

1. Prepare the Potatoes: Start by scrubbing 1.5 lbs of waxy potatoes (like Yukon Gold or red potatoes). Dice them into small, even cubes, about 1/4 inch in size. Uniformity is key for even cooking!
2. Soak the Potatoes (Optional): Place the diced potatoes in a bowl of cold water for about 30 minutes. This helps remove excess starch, resulting in crispier hash browns. Drain well and pat dry with paper towels.
3. Season the Potatoes: In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika. Make sure the potatoes are evenly coated with the seasonings.
4. Preheat a Large Skillet: Place a large cast-iron skillet or non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet and let it heat up until shimmering.
5. Cook the Hash Browns: Add the seasoned potatoes to the hot skillet in an even layer. Avoid overcrowding the skillet, as this will steam the potatoes instead of frying them. If necessary, cook the potatoes in batches.
6. Fry the Hash Browns: Cook the potatoes for about 5-7 minutes on one side, until golden brown and crispy. Then, flip the potatoes and cook for another 5-7 minutes, until the other side is also golden brown and the potatoes are tender throughout. Stir occasionally to ensure even cooking.
7. Keep Warm: Once the hash browns are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Keep them warm in a low oven (around 200°F/95°C) while you prepare the steak.
8. Prepare the Steak: Pat a 12oz steak (ribeye or New York strip) dry with paper towels. Season generously with salt, black pepper, and garlic powder on both sides. Letting the steak sit at room temperature for about 30 minutes before cooking will promote even cooking.
9. Sear the Steak: Place the same skillet you used for the hash browns back over high heat. Add 1 tablespoon of olive oil and let it heat up until smoking hot.
10. Cook the Steak: Carefully place the steak in the hot skillet. Sear for about 3-4 minutes on one side, until a deep brown crust forms. Flip the steak and sear for another 3-4 minutes on the other side.
11. Add Aromatics (Optional): For extra flavor, add 2 tablespoons of butter, 2 cloves of crushed garlic, and a few sprigs of fresh thyme to the skillet during the last minute of cooking. Baste the steak with the melted butter and aromatics.
12. Check for Doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C).
13. Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
14. Slice and Serve: Slice the steak against the grain into 1/4-inch thick slices. Serve immediately with the crispy hash browns. Garnish with fresh parsley, if desired.