Garlic Rosemary Steak and Potatoes Skillet
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
407 kcal
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Course
Main Course, Dinner
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Cuisine
American
Garlic Rosemary Steak and Potatoes Skillet
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Seasoned steak & potatoes are pan-fried with garlic butter & rosemary until perfectly tender!
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Ingredients
- 2 tablespoons vegetable oil or light olive oil
- 2 ribeye steaks New York strips, or strip loins, 1-inch thick
- 1 teaspoon steak spice or more to taste
- 1 pound baby potatoes halved
- 1 ½ teaspoons fresh Rosemary chopped, or ½ teaspoon dried rosemary
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tablespoon salted butter
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Instructions
- Remove the steaks from the fridge at least 30 minutes before cooking.
- Rinse the potatoes and place them in a bowl. Cover and microwave* for 5-7 minutes or until they are tender. If you don't have a microwave, boil the potatoes in salted water until tender.
- While the potatoes are cooking, dab the steaks dry with a paper towel and generously season them with steak spice.
- Preheat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until it's very hot.
- Add the steaks to the hot skillet and cook for 4 minutes without disturbing. Then, flip the steaks over and cook for an additional 4-7 minutes or until they reach your desired level of doneness.
- Remove the steaks from the skillet and place them on a plate. Loosely tent the plate with foil to keep the steaks warm.
- While the steaks are resting, season the potatoes with rosemary, garlic, salt, and pepper.
- Toss the potatoes with the remaining oil and butter in the same cast iron skillet. Allow the potatoes to crisp on one side without moving for about 4-5 minutes. Once they're crisp, remove the potatoes from the skillet and add them to the plate with the steak.
Notes
- Steak Temperatures
- The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
- This recipe is for 1" steaks. Thinner steaks will need less time while thicker steaks will need more time. Use a thermometer to ensure steaks do not overcook.
- Steak should rest at room temperature at least 20 minutes before cooking.
- Ovens and the type of pan can vary the cook time. Check the steaks early to ensure they do not overcook.
- Take the steak off of the heat a few degrees before you want it to be done as it will continue to rise in temperature as it rests.
- Let the steaks rest after cooking (while you crisp the potatoes).
- This works best in a large cast-iron pan.
- Rare – internal temp at 125° F.
- Medium Rare – internal temp at 135° F.
- Medium – internal temp of 145° F.
- Medium Well – internal temp of 150° F.
- Well Done – internal temp of 160°F
Nutrition Information
Show Details
Calories
407
(20%)
Carbohydrates
21g
(7%)
Protein
25g
(50%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
116mg
(5%)
Potassium
792mg
(23%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
208IU
(4%)
Vitamin C
23mg
(26%)
Calcium
31mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407 | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 116mg | 5% |
| Potassium | 792mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 23mg | 26% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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