Garlic Rosemary Steak and Potatoes Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The Garlic Rosemary Steak and Potatoes Skillet utilizes ribeye or similar 1-inch thick steaks seasoned simply with steak spice, salt, and pepper. After resting at room temperature, the steaks cook in a hot cast iron skillet to achieve a seared crust and the desired internal temperature. The baby potatoes are par-cooked separately by microwaving or boiling until tender, then tossed in the skillet with rosemary, minced garlic, butter, and oil.
The cooking method enhances the natural flavors through searing and then roasting the potatoes in the steak’s pan, which is enriched by residual fats and seasoning. The rosemary and garlic highlight the potatoes with aromatic, savory notes. The combination provides a hearty, rustic meal pairing tender, seasoned steak with crispy, flavorful potatoes.
Steak temperatures adhere to FDA guidelines with resting included to allow carryover cooking and retain juiciness. The recipe notes emphasize using a thermometer for precision, adjusting cook time for steak thickness, and resting steaks before and after cooking to optimize tenderness and texture.
Ingredients
- 2 tablespoons vegetable oil or light olive oil
- 2 ribeye steak New York strips, or strip loins, 1-inch thick, plural
- 1 teaspoon steak spice or more to taste
- 1 pound baby potato halved
- 1 ½ teaspoons rosemary chopped, or ½ teaspoon dried rosemary, fresh
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 1 tablespoon butter salted
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
- Remove steaks from the fridge at least 30 minutes prior to cooking for even cooking.
- Use a meat thermometer to check doneness, as times vary with steak thickness and pan type.
- The FDA recommends minimum internal temperature of 145°F with a 3-minute rest for safety.
- Rest steaks after cooking to allow temperature to rise slightly and juices to redistribute.
- Microwave or boil potatoes until tender before pan cooking to ensure consistent texture.
- A large cast iron skillet is recommended for best heat retention and searing quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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