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5.0 from 108 votes

Garlic Rosemary Steak and Potatoes Skillet

Seasoned steak & potatoes are pan-fried with garlic butter & rosemary until perfectly tender!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 407 kcal
Course: Main Course , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. Remove the steaks from the fridge at least 30 minutes before cooking.
  2. 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.
  3. While the potatoes are cooking, dab the steaks dry with a paper towel and generously season them with steak spice.
  4. Preheat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until it's very hot.
  5. 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.
  6. Remove the steaks from the skillet and place them on a plate. Loosely tent the plate with foil to keep the steaks warm.
  7. While the steaks are resting, season the potatoes with rosemary, garlic, salt, and pepper.
  8. 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

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

% 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.