Description
This Steak and Potatoes Skillet recipe features juicy, garlic butter-infused steak bites paired with tender, buttery Yukon gold potatoes seasoned with fresh herbs. Made in just one skillet and finished in the oven, this easy and flavorful dish is perfect for a satisfying dinner.
Ingredients
Scale
Potatoes and Vegetables
- 2 tablespoon 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
- 1 tablespoon minced garlic (divided)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme, divided)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary, divided)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1/2 teaspoon red pepper flakes (divided)
Steak and Garnish
- 6 tablespoon unsalted butter (divided)
- 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
- 1 tablespoon minced garlic (remaining half)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme, remaining half)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary, remaining half)
- 1/2 teaspoon salt (remaining half)
- 1/2 teaspoon freshly ground black pepper (remaining half)
- 1/2 teaspoon red pepper flakes (remaining half)
- 3 tablespoon shredded Parmesan cheese (optional, recommended for garnishing)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F. Dice the potatoes into bite-sized pieces or wedges. Heat the olive oil in 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 diced potatoes and sliced onions to the skillet. Evenly sprinkle half of the garlic, thyme, rosemary, salt, pepper, and red pepper flakes over them. Toss to coat well. Cook over medium-high heat for about 5 minutes until potatoes are lightly golden and onions are soft and translucent, stirring and flipping intermittently.
- Add Butter and Bake Potatoes: Stir in 2 tablespoons of butter and allow it to melt. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the potatoes are fork-tender and cooked through.
- Remove Potatoes and Keep Warm: Using a pot holder, 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 skillet for searing steaks.
- Prepare Butter and Herbs for Steak: Place the skillet on the stove over medium heat. Add the remaining 4 tablespoons of butter, the rest of the garlic, thyme, rosemary, salt, pepper, and red pepper flakes. Stir continuously until the butter has melted and the herbs are fragrant.
- Sear the Steaks: Add the steaks to the skillet and cook undisturbed on the first side until a golden crust forms. Flip the steaks as needed, following doneness guidelines to achieve your preferred level of cooking.
- Check Steak Temperature and Rest: Use a digital thermometer to check the internal temperature of the steaks. Remove them from heat when the temperature is 5°F below your target, as carryover cooking will raise the temperature during resting. Allow steaks to rest on a cutting board or plate for 5 to 10 minutes.
- Rewarm Potatoes: While the steaks are resting, add the potatoes back into the skillet to warm gently.
- Slice and Serve: Slice the steaks against the grain and add the slices back into the skillet with the potatoes. Optionally, sprinkle evenly with shredded Parmesan cheese. Serve immediately for best flavor and texture.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat gently in the microwave or as preferred.
Notes
- Use an oven-safe skillet like cast iron or stainless steel; avoid nonstick skillets for this recipe.
- Adjust salt to your preference, as some may prefer more seasoning.
- Use a digital thermometer to ensure steaks are cooked perfectly and rested properly to retain juiciness.
- The Parmesan cheese garnish is optional but adds a nice savory finish.
- Reheat leftovers gently to avoid drying out the steak or potatoes.
- For consistent bite-sized potatoes, cut them evenly to ensure even cooking.
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
