Skillet Steak with Rosemary Roasted Potatoes
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
Skillet Steak with Rosemary Roasted Potatoes
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The BEST and easiest 5 ingredient dinner ever! With perfectly golden brown, crisp, rosemary roasted potatoes and the most amazing buttery skillet steak!
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Ingredients
- 2 pounds Yukon Gold potatoes halved, baby
- 4 tablespoons butter divided, unsalted
- 4 rosemary sprigs, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 New York Strip steak 1 1/4-inch-thick
- 1 ½ tablespoons Montreal steak seasoning
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Return to pot and cook on low heat, stirring often, until potatoes are very dry.
- Place potatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons butter and rosemary; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway.
- Place a cast iron skillet in the oven.
- Using paper towels, pat both sides of the steak dry; season with Montreal steak seasoning. Remove skillet from the oven and heat over medium high heat.
- Melt remaining 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
- Serve immediately with potatoes, garnished with rosemary, if desired.
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