Description
This Steak and Potatoes Skillet recipe combines juicy, garlicky steak bites with tender, buttery Yukon gold potatoes seasoned with fresh herbs and spices. Perfectly cooked together in one skillet, it's an easy, flavorful meal ready in just over half an hour.
Ingredients
Scale
Potatoes and Vegetables
- 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)
Seasonings and Herbs
- 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)
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 but recommended for garnishing)
Instructions
- Preheat and Prepare Potatoes: Preheat oven to 400 degrees Fahrenheit. Dice the potatoes into bite-sized pieces or wedges. Add olive oil to a large, oven-safe skillet suitable for high heat like cast iron or stainless steel, and set it over medium-high heat.
- Cook Potatoes and Onions: Add the potatoes and sliced onions to the skillet. Evenly sprinkle with half the minced garlic, half the thyme, half the rosemary, half the salt, half the black pepper, and half the red pepper flakes. Toss to coat everything well. Cook for about 5 minutes, stirring and flipping intermittently, until the potatoes develop a light golden brown and the onions soften and become translucent.
- Add Butter and Bake Potatoes: Stir in 2 tablespoons of butter and allow it to melt fully. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Remove and Keep Potatoes Warm: Use a pot holder to carefully remove the skillet from the oven. Transfer the potatoes and onions to a plate or bowl and cover with foil to keep warm. Set aside the empty skillet for cooking the steak.
- Prepare Steak Butter Mixture: Place the same skillet on the stovetop over medium heat. Add the remaining 4 tablespoons of butter along with the remaining minced garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Stir continuously until the butter melts and the mixture is fragrant.
- Sear the Steaks: Add the steaks to the skillet. Cook the steaks undisturbed on the first side until they develop a good sear. Flip the steaks as needed and continue cooking to your preferred doneness, using a digital thermometer to check internal temperature. Remove the steaks from the skillet when their temperature is about 5 degrees below your target doneness.
- Rest the Steaks: Transfer the steaks to a cutting board or plate and let them rest for 5 to 10 minutes to allow carryover cooking and juices to redistribute.
- Rewarm Potatoes and Serve: While the steaks rest, add the potatoes back to the skillet to gently reheat. After resting, slice the steaks against the grain and add them back into the skillet with the potatoes. Optionally, sprinkle with freshly grated Parmesan cheese before serving immediately.
Notes
- Use an oven-safe skillet such as cast iron, stainless steel, or enameled cast iron to withstand high heat; avoid nonstick pans for this recipe.
- Resting the steak after cooking is essential to keep it juicy and tender; do not skip this step.
- Adjust salt quantity according to your taste preferences; the recipe recommends 1 teaspoon divided.
- Leftovers keep airtight in the fridge for up to 4 days and can be frozen for up to 2 months. Reheat gently to avoid drying out.
- Using a digital thermometer ensures perfect doneness and prevents overcooking.
- Parmesan garnish is optional but adds a nice flavor contrast.
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
