Description
This Steak and Potatoes Skillet recipe features tender, juicy steak bites cooked in garlic butter with fragrant herbs and perfectly roasted Yukon gold potatoes. Made in one skillet, this comforting dish is bursting with flavor and easy to prepare for a satisfying meal any night of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds baby Yukon gold potatoes (diced in half or quartered to create bite sized pieces)
- 1 medium yellow onion (peeled and sliced thinly, vertically)
- 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 (or to taste; divided)
- 1 teaspoon freshly ground black pepper (or to taste; divided)
- 1 teaspoon red pepper flakes (divided)
- 6 tablespoons unsalted butter
- 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
- 3 tablespoons shredded Parmesan cheese (optional but recommended for garnishing)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400F. Dice the baby Yukon gold potatoes into bite-sized pieces or wedges. Add the olive oil to a large, oven-safe skillet suitable for high heat, such as stainless steel, cast iron, or enameled cast iron.
- Cook Potatoes and Onions: Add the potatoes and sliced onions to the skillet. Evenly sprinkle half the minced garlic, thyme, rosemary, salt, black pepper, and red pepper flakes over the vegetables. Toss to coat everything well. Cook over medium-high heat for about 5 minutes, stirring and flipping intermittently, until the potatoes are lightly golden on the outside and onions have softened and become translucent.
- Add Butter and Bake Potatoes: Stir in 2 tablespoons of unsalted butter and allow it to melt completely. Then transfer the skillet to the preheated oven and bake for 15 to 20 minutes until potatoes are fork-tender and fully cooked.
- Remove Potatoes from Oven: Using a pot holder, take the skillet out of the oven. Remove the potatoes and onions, place them in a plate or bowl, and cover with foil to keep warm. Set aside.
- Sear the Steaks: Place the same skillet back on the stove over medium heat. Add the remaining 4 tablespoons of butter, along with the remaining garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Stir continuously until the butter is melted and fragrant. Add the steaks and cook undisturbed on the first side until a crust forms, then flip to sear the second side. Continue cooking until the steaks reach your desired doneness, using a digital thermometer to check temperatures.
- Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board or plate. Let them rest for 5 to 10 minutes to allow carryover cooking and juices to redistribute.
- Rewarm Potatoes and Serve: While steaks are resting, return the potatoes to the skillet to gently rewarm. After resting, slice the steaks against the grain and add the sliced meat back into the skillet with the potatoes. Optionally, sprinkle evenly with shredded Parmesan cheese for garnish. Serve immediately for best flavor and texture.
Notes
- Use an oven-safe skillet like cast iron or stainless steel to withstand high heat.
- Checking steak temperature with a digital thermometer ensures perfect doneness; pull steaks out 5°F below target temperature.
- Resting steaks prevents juices from running out and keeps meat juicy and tender.
- You can substitute dried herbs if fresh are not available, but fresh herbs add better flavor.
- Leftovers can be stored airtight in the fridge for up to 4 days or frozen for up to 2 months. Reheat gently to preserve texture.
- Adjust salt to your preference; the recipe provides a moderate amount but feel free to increase if desired.
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
