Ingredients

• 2 teaspoons brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 (1-inch-thick) boneless steak (such as ribeye, New York strip, or tenderloin; about 1 lb)
• 2 tablespoons olive oil, divided

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Combine sugar, salt, pepper, oregano, garlic, and paprika until blended. Brush steak with 1 tablespoon oil, then rub with seasoning mixture (wash hands).
2. Place remaining 1 tablespoon oil in pan, then add steak; cook 4–5 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 2–3 minutes before slicing; temperature will rise 5–10°F during this time. Serve.
Chef's Tip: Serve steak with your favorite potatoes and vegetables.

Ingredients

• 8 oz baby gold potatoes
• 2 tablespoons water
• 4 cloves garlic
• 2 tablespoons fresh cilantro
• 1 tablespoon olive oil
• 2 teaspoons chili-garlic sauce
• ¼ teaspoon ground coriander
• ¼ teaspoon kosher salt

Steps

1. Slice potatoes in half and place in microwave-safe dish. Add water to potatoes; cover and microwave on HIGH 3 minutes. Let stand 5 minutes, then drain. Chop garlic (2 teaspoons) and cilantro.
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add oil, potatoes, garlic, chili-garlic sauce, and coriander; cook 4–6 minutes, stirring often, or until potatoes are very tender and garlic is crispy.
3. Remove pan from heat; add cilantro and salt. Toss to coat; serve.