How do I make steak and sauteed potatoes?

You can marinate the steak overnight or baste it while cooking. Sauté the potatoes separately.

I'd griddle the ribeye with a little seasoned butter,  saute the potatoes and onions in a skillet with 1/2 oil & 1/2 butter, when these are half done I'd add the sliced mushrooms / pepper to the skillet to cook together.

I would not combine the rib eye in the same pan with potatoes,Rib eye is a very good cut of steak,and is deserving a proper cook in a very hot heavy pan by itself to medium rare. I'd cook the potatoes separately.If you'd like the mushroom and onion to top the steak,you can cook them in the same pan as the steak as the steak rests.For potatoes,I'd par boil them for several minutes and then slice,or chunk them and then brown in another pan or roast them separately.

Potatoes take a long time to cook. Pre-cook them in the microwave then just finish browning the outsides in the pan. Mushrooms and onions can be sauteed together for 10-15 mins on medium. Just keep stirring them in a little oil to get them brown.

Step 1: Tempering the Steaks

• four 5 to 7 oz tenderloin or sirloin steaks

Method

To temper the steaks, place a rack onto a tray. Place the steaks onto the rack and let come to room temperature, for at least 30 minutes to an hour.


Step 2: Cooking the Potatoes

• 1 lb small, waxy potatoes (Yukon Gold or any small, new potato)

• salt (1 tsp per L/qt of water)

Method

First wash the potatoes. Cut in half lengthwise and place into a pot. Cover with cold water, add the salt (1 tsp per L/qt of water) and bring to a boil.


Once the water comes to a boil, reduce the heat to a simmer. Let the potatoes simmer until just tender, about 10 to 15 minutes. Once done, drain and set aside.


In the meantime, prepare the rest of your mise en place.


Step 3: Preparing Your Mise en Place

• 3 shallots

• 4 oz cremini (or button) mushrooms

• 1 to 2 garlic cloves

• 1 tbsp Worcestershire sauce (or to taste)

• 1 tbsp Dijon mustard

• 1/3 cup brandy or cognac

• 1 cup heavy cream

• 1/3 cup flat-leaf parsley

Method

Pre-heat your oven to 325°F (170°C).


To prepare your mise en place, clean and thinly slice the mushrooms. Emince the shallots and mince the garlic. Remove the leaves from the parsley and roughly chop.


Gather the Worcestershire sauce, Dijon, brandy, and cream and set aside.


Step 4: Flattening & Seasoning the Steaks

• sea salt, to taste

• freshly ground black pepper. to taste

Method

To flatten the steaks, place them onto a cutting board and cover with plastic wrap. Plastic wrap keeps your rolling pin clean and prevents the steaks from sticking to the pin, making it easier to roll them out. Note: It is easier to flatten 1 or 2 steaks at a time.


Using a rolling pin, flatten the steaks into the desired thickness. The thinner the steaks are, the faster they will cook through; so, if you like your steaks medium-rare, flatten them to about 1/2" -inch thick.


Season liberally with salt and pepper and set aside.


Step 5: Sauteeing the Potatoes

• 3 small sprigs rosemary

• 2 garlic cloves

• 1 tbsp unsalted butter

• 3 to 4 tbsp olive oil

• sea salt, to taste

• freshly ground black pepper. to taste

Method

Once the potatoes are cooked and drained, heat a large, stainless-steel pan over medium to medium-high heat.


Perform the water test to make sure the pan is at the proper cooking temperature. Once the pan is hot, add the olive oil to the pan. Place the potatoes cut-side down. Season with salt and pepper to taste. Let the potatoes cook until they start to turn a light golden color. Once the potatoes have begun to color, add the butter and let cook for another few minutes.


Gently press the whole garlic cloves just to remove the skin. You can leave the rosemary whole; or, for a more pronounced rosemary flavor, remove the leaves from the stem and roughly chop. Add the garlic and rosemary to the pan and let the potatoes continue to cook until golden brown. Once the potatoes are nicely browned, turn them over and transfer the pan to the oven to keep them warm.


Next, place a small pot of cold water onto boil for the peas.


Step 6: Cooking the Steaks

• olive oil (for cooking)

Method

Note: Depending on the size of the pan and steaks, you may have to cook the steaks in batches to ensure good color and proper suc development.


Make sure to pat the steaks dry with paper towels before cooking to ensure a good sear.


To cook the steaks, preheat a large, stainless-steel pan over medium-high heat. Perform the water test to make sure the pan is at the proper cooking temperature.


Once the pan is hot, add the olive oil. Place the steaks into the pan and let sear for approximately 1 to 2 minutes per side (or cook to the desired doneness).


You may need to add a touch more oil to the pan in between batches. Once each batch is done, transfer the steaks to a rack that is resting over a tray. Cover loosely with vented foil and let rest. Once all of the steaks are cooked and resting, immediately move on to making the sauce.


Step 7: Making the Sauce

• 1 tbsp unsalted butter

• 1 tsp olive oil (if needed)

Method

Refer to Step 3 for the sauce ingredients.


To make the sauce, quickly add a teaspoon or so of oil (if needed) to lightly coat the base of the pan.


With the pan over medium-high, add the shallots. Cook until the shallots begin to soften. Next, add the mushrooms, along with the butter. Once the mushrooms have taken on some color, add the minced garlic. Let cook for approximately 30 seconds.


The next step is to deglaze the sucs. It is important to remove the pan from the flame before adding the liquor.


NOTE: FOR SAFETY REASONS, DO NOT ADD THE LIQUOR TO THE PAN DIRECTLY FROM THE BOTTLE OR WHILE THE PAN IS OVER THE FLAME.


Once the liquor has been added, return the pan to the stove. Stand back and tilt the pan away from you to allow the flame to ignite the liquor. Set the pan down and let the alcohol cook and burn off.


Note: If using an electric range, refer to the drill-down on How to Flambe with an Electric Burner.


Once the flame has died, let the juices reduce by half to concentrate. Then add the Dijon, Worcestershire sauce, cream and any juices from the resting steaks. Let the sauce simmer and reduce to thicken.


Step 8: Finishing the Dish

• 2 cups frozen peas

• sea salt, to taste

• freshly ground black pepper (to taste)

• unsalted butter (for finishing peas)

• fresh lemon juice (optional)

• salt (1 tsp per L/qt of water)

Method

Once the sauce has reduced by about half, taste for seasoning and make any adjustments, if necessary. Stir in half of the chopped parsley. Note: You may want to finish the sauce with a squeeze of fresh lemon juice to brighten the flavor.


Season the pot of boiling water with salt (1 tsp/litre or quart of water) and add the peas. Let cook for approximately 2 to 3 minutes or until tender.


Add the steaks back into the pan and turn to coat with the sauce. Turn the heat to low to keep warm.


Once the peas are done, drain and add the butter. Season with salt and pepper to taste.


Remove the potatoes from the oven. Coat with the oil from the pan to give them a nice shine. Place a steak onto each plate and spoon the sauce over top. Divide the potatoes and peas among the

Try it this way:

-------- ------------ --------------------------------
  3 medium Russet potatoes, or red bliss
  3 tablespoons butter
                        salt and pepper to taste

Peel potatoes. In a large saucepan, melt butter, add potatoes. Cover and cook over medium heat 10 minutes, stirring occasionally.

Uncover and cook an additional 10 minutes, stirring occasionally, until potatoes are well browned.

Season as necessary.

                                    - - - - - - - - - - - - - - - - - - -
On top of the steak. 

That sounds good. Just put it all in one pan, with a little oil, and fry it gently.
As things becomes done, remove them and keep frying the rest.
Don't overcook the steak. A little pink inside is desirable (giggety).
You could add one more side if you wanted: another vegetable perhaps. But make it a vegetable you love. I sometimes get excited about boiling cauliflower, and making a cheese souffle. But with your steak, I'd just have green beans.

New potato, dijon mustard, mushrooms, heavy cream,

Ah, a skillet of onion/potato/bell pepper/meat -- one of my favorites.
The meat can be left over ham, pork loin, beef steak, spam, kielbasa, etc..
If the steak isn't leftover, cook the steak first.
...
Chop everything, place in bowls.
Skillet, a bit of butter
Start with a onion, for a few minutes
Add the potato, that will take a while to cook soft enough
Add the pepper and the meat.
Options:  steak with mushroom.  Spam with pineapple.

Salt and pepper the steak and grill or broil it for about 3- minutes per side (depending on how tick it is). In a fry pan add some butter a little salt and pepper and sliced mushroom over med heat - cover and cook a few minutes until they release there juices and are as tender as you like (remove from pan set aside and keep warm). Slice or dice the potatoes, pepper, onions, add to pan with more butter, salt and pepper and cover let cook covered for a while until the potato start to cook- remove top when close  to done turn up  heat and brown the potatoes. 
Serve.