Steak and Potatoes Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
768 kcal
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Cuisine
American
Steak and Potatoes Skillet
Description
Steak and Potatoes Skillet features bite-sized Yukon gold potatoes and sliced yellow onions pan-seared with garlic, fresh thyme, rosemary, and red pepper flakes for subtle heat. The potatoes are first browned on the stove to develop a golden crust, then baked until fork-tender in the oven. The steak is seasoned and cooked to desired doneness, pairing well with the herbaceous potatoes. Butter enriches the overall flavor, while optional Parmesan Cheese provides a savory garnish once plated.
The layering of flavors from fresh herbs and spices complements the richness of the steak and the smooth texture of the potatoes. Cooking in one oven-safe skillet minimizes cleanup, and using a thermometer allows accurate doneness for steak cuts like ribeye, flank, or sirloin. The dish suits an informal meal where steak is the centerpiece with a flavorful potato side.
Different steak cuts can be used, preferably about one inch thick. Adjust cooking time according to your preferred doneness, referencing internal temperature guides. Yukon gold or similar waxy potatoes hold up well in the oven, maintaining texture without falling apart. Avoid starchy varieties like russets for this recipe.
Ingredients
- 2 tablespoon olive oil
- 1 ½ baby yukon gold potatoes diced in half or quartered to create bite sized pieces, ponds
- 1 yellow onion peeled and sliced thinly, vertically, medium
- 2 tablespoons garlic divided, minced
- 2 teaspoons thyme or 1 teaspoon dried thyme; divided, fresh
- 2 teaspoons rosemary or 1 teaspoon dried rosemary; divided, fresh
- 1 teaspoon salt or to taste; divided
- 1 teaspoon black pepper or to taste; divided, freshly ground
- 1 teaspoon red pepper flakes divided
- 6 tablespoon butter unsalted
- 1 ½ pounds steak about 2 large or 4 smaller steaks**
- 3 tablespoon Parmesan Cheese optional but recomended for garnishing, shredded
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
- Use Yukon gold, baby red, or fingerling potatoes for best texture; avoid starchy russets that break down.
- Choose steak cuts about one inch thick, such as ribeye, sirloin, flank, skirt steak, or filet mignon, and monitor doneness with a thermometer.
- Preheat the oven to 400°F and use an oven-safe skillet like cast iron or stainless steel for best browning and baking results.
- Butter and Parmesan cheese enhance richness and add flavor when finishing the potatoes before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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