Craving a steak with serious heat and unbeatable tenderness? This Chili-Rubbed Steak with Crispy Potatoes starts with thick, juicy ribeyes generously coated in bold chili powder, rock salt, black pepper, and a kick from chili oil.
Then takes a smart twist: low-and-slow oven time wrapped in foil to gently cook the center evenly, followed by a screaming-hot pan sear for that irresistible crust.
Paired with golden, spiced potato cubes cooked right in the same pan, it’s a one-pan wonder that’s spicy, flavorful, and foolproof. Whether you’re firing up the chili garden vibes or just want restaurant-level steak at home, this method delivers medium-rare perfection every time.
Pan-Seared Steak with Chilli Powder
2
servings30
minutes40
minutes850-1,200
kcalIngredients
2 thick steaks (~200-300g each)
4-5 medium potatoes, cut into bite-sized cubes
2-3 tbsp olive chilli oil (for extra kick)
Freshly ground black pepper
Rock salt
Directions
- Prep the ingredients
Pat the steaks dry with paper towels — this helps get a great sear.
Cut potatoes into even ~1-2 cm cubes for quick, even cooking.
In a small bowl, mix 1-1½ tbsp chili powder with generous salt and black pepper (about 1 tsp each, adjust to taste). Rub this spice mix all over both sides of the steaks, pressing it in. Let them sit at room temperature for 15-30 minutes (or longer in the fridge if prepping ahead). - Par-cook the potatoes (optional but recommended for crispiness)
Boil the potato cubes in salted water for 5-7 minutes until just starting to soften but still firm. Drain and pat dry. (Skip if you want them softer and cooked fully in the pan.) - Sear the steak and cook everything in one pan
Heat a large heavy skillet over medium-high heat. Add 1-2 tbsp olive oil (or chilli oil for spicy aroma).
When the oil is shimmering/hot (almost smoking), add the potatoes first. Season them with salt, pepper, and a pinch of chili powder. Cook 8-10 minutes, stirring occasionally, until golden and crispy on the edges. Push them to the sides of the pan.
Add the spiced steaks to the center. Sear 3-5 minutes per side without moving them much – you want a deep brown crust. For medium-rare (recommended for juicy results), aim for internal temp ~55-60°C (use a thermometer if possible). Adjust time based on thickness: thinner steaks ~3 min/side, thicker ~4-5 min/side.
Tilt the pan and baste the steaks with the hot oil/spices for extra flavor in the last minute. - Rest and serve
Remove steaks to a plate or foil, tent loosely, and rest 5 minutes (this keeps them juicy).
Give the potatoes a final toss in the pan juices. Slice steaks against the grain.
Plate with potatoes surrounding the steak.
Notes
- For more heat, add your chili powder during basting or sprinkle extra at the end.
Your chilli oil is great for drizzling at the finish.
Resting is key. Don’t skip it!
Total time: ~30-40 minutes.