Scrub potatoes clean under running water. Pierce potatoes all over with the tines of a fork or a paring knife. If you desire softer skins on potatoes, also wrap in foil.
Place potatoes in oven and bake until soft and cooked through, 45 minutes to 1 hour.
Meanwhile, prepare steak. Season each side of steak with roughly ½ teaspoon of salt and ¼ teaspoon of pepper.
Heat an oven-proof skillet (not non-stick) over high heat until hot but not smoking, about 2 minutes. Add steak and cook until dark brown on one side (5-6 minutes), then flip and cook until dark brown on the other side (4-5 minutes).
Transfer steak to oven and cook until desired level of doneness. For rare, cook to 120ºF. For medium, cook to 130ºF. For well-done, cook to 140ºF. Remove steak from oven and let rest 5 minutes.
When steak and potatoes are cooked, cut steak in half, placing a half on each plate. Place a cooked potato on each plate. Serve potatoes with butter, sour cream and several grinds of Olde Thompson Himalayan Pink Sea Salt and Olde Thompson Black Pepper.