Steak and Potatoes Skillet
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
768 kcal
-
Cuisine
American
Steak and Potatoes Skillet
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Made with garlic butter, herbs and spices, these juicy steak bites just melt in your mouth! Plus there are buttery and tender potatoes with lightly crisped edges. Made in just ONE skillet and ready quickly, my EASY recipe walks you through how to make the PERFECT steak and potatoes meal!
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Ingredients
- 2 tablespoon olive oil
- 1 ½ ponds baby Yukon gold potatoes diced in half or quartered to create bite sized pieces*
- 1 medium yellow onion peeled and sliced thinly, vertically
- 2 tablespoons minced garlic divided
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme; divided
- 2 teaspoons fresh Rosemary or 1 teaspoon dried rosemary; divided
- 1 teaspoon salt or to taste; divided
- 1 teaspoon freshly ground black pepper or to taste; divided
- 1 teaspoon red pepper flakes; divided
- 6 tablespoon unsalted butter
- 1 ½ pounds steak about 2 large or 4 smaller steaks**
- 3 tablespoon shredded Parmesan cheese optional but recomended for garnishing
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Instructions
- Preheat oven to 400F, dice potatoes into bite-sized pieces or wedges, and add the olive oil to a large, oven-safe skillet. Tips - For the skille, you can use stainless steel, cast iron, enameled cast iron, or something that can stand up to high heat in the oven. Do not use a nonstick skillet intended for say scrambled eggs.
- Add the potatoes, onions, evenly sprinkle with half the garlic, half the thyme, half the rosemary, half the salt, half the pepper, half the red pepper flakes, and toss to coat and combine well, and cook for about 5 minutes over medium-high heat or until potatoes are lightly golden browned on the outside and onions have softened and are translucent; stir and flip intermittently.
- Stir in 2 tablespoons of butter and allow it to melt.
- Transfer the skillet to the oven, and bake for about 15 to 20 minutes, or until potatoes are done and fork-tender.
- Using a pot holder, remove the skillet from the oven, take the potaotes out, set them on a plate or in a bowl, and cover with foil to keep warm; set aside.
- Place the same skillet onto the stove, add the remaining 4 tablespoons butter, all the remaining garlic, herbs, salt, pepper and red pepper flakes, and heat over medium heat to melt the butter; stir continuously until melted. Tip - Some people will want to use much more salt than I call for in the recipe and if you're in that group, go for it.
- Add the steaks and allow them to cook and sear undisturbed on the first side. Using the chart provided below*** flip the steak when indicated, and sear it on the second side.
- Take the temperature of the steaks using a digital thermometer to check for doneness based on if you want it rare, medium, etc. pull the steaks out, and allow them to rest on a cutting board or plate for 5 minutes (or up to 10 minutes). Tips - Make sure to use a thermometer and do not guess. Pull them out when the temperature is 5 degrees below where you ultimately want it since the temperature will continue to rise during the resting phase due to carryover cooking. Do not skip resting the meat.
- Meanwhile, add the potatoes back into the skillet and allow them to re-warm gently as the steaks rest.
- After a 5 to 10 minute rest, slice the steaks against the grain, add the sliced meat back into the pan with the potatoes, and optionally evenly sprinkle with freshly grated Parmesarn to garnish, and serve immediately. Recipe is best warm and fresh but leftovers will keep airtight in the fridge for up to 4 days and in the freezer for up to 2 months. Reheat gently and carefully in the microwave or as desired.
Notes
- *You can also use regular-sized Yukon gold potatoes, diced as necessary to ensure the potatoes are of uniform size and bite-sized. Red potatoes, baby red potatoes, or fingerling potatoes all work well since they are also waxy potatoes. I do not recommend Russet potatoes or typical "baking potatoes" because they are too starchy and don't hold up as well.
- **You can really use many different cuts of steak including the following, provided they are about 1-inch thick:
- *** Use this as a guideline for steaks that are about 1-inch thick. This means you need to use a digital read thermometer to know for sure!
- Ribeye
- Flank steak
- Skirt steak
- NY Strip steak
- Strip loin
- Sirloin
- Beef tenderloin (filet mignon)
- Rare: 120 to 130 F; 5 then 3 minutes per side; pull off the heat at max 125F
- Medium-Rare: 130 to 135 F; 5 then 4 minutes per side; pull off the heat at max 130F
- Medium: 140 to 150 F; 6 then 4 minutes per side; pull off the heat at max 145F
- Medium-Well: 155 to 165 F; 7 then 5 minutes per side; pull off the heat at max 160F
- Well-Done: 170 F or more; 12 then 10 minutes per side; pull off the heat at max 165F
- source
Nutrition Information
Show Details
Serving
1
Calories
768kcal
(38%)
Carbohydrates
15g
(5%)
Protein
48g
(96%)
Fat
57g
(88%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
26g
Cholesterol
213mg
(71%)
Sodium
690mg
(29%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 768 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 768kcal | 38% |
| Carbohydrates | 15g | 5% |
| Protein | 48g | 96% |
| Fat | 57g | 88% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 26g | 153% |
| Cholesterol | 213mg | 71% |
| Sodium | 690mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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