Season the steak with salt and pepper, liberally on one side, and none on the other. The potatoes should be cut into small blocks.

Warm up the pan with olive oil and a teaspoon of butter scooped off the stick.

Apply the steak to the pan once the butter has melted into the oil. The side that has been seasoned should be seared first.

Since we're aiming for a seared outside, and a tender inside, flip your steak after the first side has turned golden brown.

Repeat the searing for the non-seasoned side - some salt and pepper would remain on the pan, thus providing seasoning.

At this point, both sides are seared. Keep cooking each side, flipping every thirty or so seconds to prevent overcooking, until you hit medium rare.

At this point, set the steak on your plate to marinate itself in its juices. This is crucial: if you like your steak well done, there will be a chance to do it later.

Simmer the potatoes on the pan on low burner. This will take 5-8 minutes, since we're starting the potatoes raw.

Once the potatoes are done (they will take on a lightly translucent quality), turn off the heat, and bring the steak in to heat up the juices and simmer a bit. For those who want a well done steak, just don't turn off the heat.

Let steak sit for a minute or two and serve.