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Skillet Steak with Rosemary Roasted Potatoes

The BEST and easiest 5 ingredient dinner ever! With perfectly golden brown, crisp, rosemary roasted potatoes and the most amazing buttery skillet steak!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 2 pounds baby Yukon Gold potatoes halved
  • 4 tablespoons unsalted butter divided
  • 4 sprigs fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 2 1 1/4-inch-thick New York strip steaks
  • 1 ½ tablespoons Montreal Steak Seasoning

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. 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.
  4. Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway.
  5. Place a cast iron skillet in the oven.
  6. 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.
  7. 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.
  8. Serve immediately with potatoes, garnished with rosemary, if desired.