Pan-seared Sirloin with Creamy Scalloped Potatoes
Pan-seared Sirloin with Creamy Scalloped Potatoes
Ingredients
For the Creamy Scalloped Potatoes
- 2 pounds potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, shredded
For the Pan-seared Sirloin
- 1 1/2 pounds top sirloin steak, about 1-inch thick, patted dry
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil, high smoke point
- 1 tablespoon unsalted butter
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the cream sauce for the potatoes: In a medium saucepan, melt 1/4 cup of butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly (about 3-5 minutes). Remove from heat and stir in the garlic powder, onion powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 4
Arrange a single layer of sliced potatoes in the prepared baking dish. Pour about one-third of the cream sauce evenly over the potatoes. Repeat layering with potatoes and sauce two more times, ending with sauce on top. Sprinkle the shredded Parmesan cheese over the top.
⏱️ 7 min
- 5
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let the potatoes rest for 5-10 minutes after baking.
⏱️ 50 min•🌡️ 375
- 6
While the potatoes are baking, prepare the sirloin. Pat the top sirloin steak dry with paper towels. Season generously on all sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min
- 7
Heat the vegetable oil in a heavy-bottomed skillet (cast iron works best) over high heat until shimmering and just smoking. Carefully place the seasoned sirloin steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan.
⏱️ 10 min
- 8
During the last minute of cooking, add 1 tablespoon of unsalted butter to the skillet. Tilt the pan and spoon the melted butter over the steak repeatedly (basting) to enhance flavor and create a beautiful crust.
⏱️ 1 min
- 9
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 10
Slice the sirloin against the grain into desired portions. Serve immediately with the creamy scalloped potatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-seared Sirloin with Creamy Scalloped Potatoes
Ingredients
For the Creamy Scalloped Potatoes
- 2 pounds potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, shredded
For the Pan-seared Sirloin
- 1 1/2 pounds top sirloin steak, about 1-inch thick, patted dry
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil, high smoke point
- 1 tablespoon unsalted butter
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the cream sauce for the potatoes: In a medium saucepan, melt 1/4 cup of butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually whisk in the milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly (about 3-5 minutes). Remove from heat and stir in the garlic powder, onion powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 4
Arrange a single layer of sliced potatoes in the prepared baking dish. Pour about one-third of the cream sauce evenly over the potatoes. Repeat layering with potatoes and sauce two more times, ending with sauce on top. Sprinkle the shredded Parmesan cheese over the top.
⏱️ 7 min - 5
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let the potatoes rest for 5-10 minutes after baking.
⏱️ 50 min•🌡️ 375 - 6
While the potatoes are baking, prepare the sirloin. Pat the top sirloin steak dry with paper towels. Season generously on all sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min - 7
Heat the vegetable oil in a heavy-bottomed skillet (cast iron works best) over high heat until shimmering and just smoking. Carefully place the seasoned sirloin steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan.
⏱️ 10 min - 8
During the last minute of cooking, add 1 tablespoon of unsalted butter to the skillet. Tilt the pan and spoon the melted butter over the steak repeatedly (basting) to enhance flavor and create a beautiful crust.
⏱️ 1 min - 9
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 10
Slice the sirloin against the grain into desired portions. Serve immediately with the creamy scalloped potatoes.
⏱️ 1 min