Description
This Steak and Potatoes Skillet recipe combines tender, juicy steak bites with buttery, herb-infused baby Yukon gold potatoes. Cooked entirely in one skillet using garlic butter and aromatic herbs, this easy and flavorful dish is perfect for a hearty dinner that's ready in just 35 minutes.
Ingredients
Scale
Potatoes and Vegetables
- 1 1/2 pounds baby Yukon gold potatoes, diced in half or quartered
- 1 medium yellow onion, peeled and thinly sliced vertically
Herbs and Seasonings
- 2 tablespoons minced garlic, divided
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme), divided
- 2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary), divided
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon red pepper flakes, divided
Other
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
- 3 tablespoons shredded Parmesan cheese (optional, for garnishing)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F. Dice the baby Yukon gold potatoes into bite-sized pieces or wedges. Add olive oil to a large, oven-safe skillet such as stainless steel or cast iron, avoiding nonstick skillets.
- Cook Potatoes and Onions: Add the diced potatoes and sliced onions to the skillet. Sprinkle evenly with half the minced garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Toss well to coat everything evenly. Cook over medium-high heat for about 5 minutes until the potatoes are lightly golden and onions are translucent, stirring occasionally.
- Add Butter to Potatoes: Stir in 2 tablespoons of unsalted butter and allow it to melt fully into the potatoes and onions.
- Bake Potatoes: Transfer the skillet to the oven and bake for 20 minutes, or until the potatoes are fork-tender and cooked through.
- Remove and Keep Potatoes Warm: Using a pot holder, remove the skillet from the oven. Transfer the potatoes to a plate or bowl and cover with foil to keep warm. Set aside the skillet for the steak.
- Melt Butter and Herbs for Steak: Place the same skillet on the stove over medium heat. Add the remaining 4 tablespoons butter along with the remaining minced garlic, thyme, rosemary, salt, pepper, and red pepper flakes. Stir continuously until the butter is melted and fragrant.
- Sear the Steaks: Add the steaks to the skillet and sear undisturbed on the first side according to desired doneness (use a thermometer to guide timing). Flip the steaks and cook the second side until reaching the temperature 5°F below your target doneness.
- Rest the Steaks: Remove steaks from the skillet and place on a cutting board or plate. Let rest for 5 to 10 minutes to allow carryover cooking and juice redistribution.
- Rewarm Potatoes: While steaks rest, return the potatoes to the skillet and gently rewarm them on the stove over low heat.
- Slice and Serve: Slice the steaks against the grain and add the slices back into the skillet with the potatoes. Optionally, top with shredded Parmesan cheese. Serve immediately for best flavor and texture. Leftovers can be stored airtight in the fridge for up to 4 days or frozen for 2 months.
Notes
- Use a heavy, oven-safe skillet such as cast iron or stainless steel; avoid nonstick pans not meant for high heat.
- Use a meat thermometer to check for doneness precisely; pull steaks at 5°F below desired temperature to allow for resting.
- Roughly 1 1/2 pounds of baby potatoes yields about 4 servings when combined with steak.
- Fresh herbs provide better flavor, but dried herbs work well as substitutes in half the quantity.
- Reheat leftovers gently to preserve texture and flavor.
- Adjust salt according to taste preferences; the recipe calls for 1 teaspoon total but you can increase if desired.
- Allow resting time for steak is crucial to keep the meat juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 768 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 57 g
- Saturated Fat: 25 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 213 mg
