Skillet Steak and Potatoes

            I love a good steak with potatoes meal. Actually, I just love food! There is nothing more worthwhile than a good steak with roasted potatoes though!

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I can serve these with any number of vegetable side dishes and hear no complaints from the family.

This is one of those meals that I do not need to worry about storing leftovers.

This recipe is actually going to be a breeze for cleaning up also. It is a one pan meal, easy to make and more than flavorful.

Frequently Asked Questions:

Do I have to sear the steak?

Searing is done to ensure that the steak is brown on the outside and juicy and perfect on the inside. The sear creates the crust on the outside that holds all those juices in.

What do I serve with this meal?

I prefer to roast vegetables or grill some different types of vegetables. My family gobbles up roasted brussel sprouts and asparagus. However, serving roasted beets with melted goat cheese is another dish that is always asked for.

We all hate beets, we will not eat them unless they are cooked in this manner. This is one you need to try out. Sweetened carrots are also a perfect vegetable dish that most love.

What ingredients do you need for Steak and Potatoes?

For the potatoes: 

3 tbsp olive oil

1 pound of Yukon Gold or Red potatoes, cut into ¾ inch wedges

Salt

For the steak:

2- 1 inch Rib eye steaks or 2- 12 ounce New York Strip steaks, cut into 2  pieces each

4 tbsp unsalted butter

Salt and pepper to taste

3 cloves freshly minced garlic

2 tbsp freshly chopped parsley

1 good squeeze of fresh lemon juice

How to make Steak and Potatoes?

FIRST STEP

Heat oil in a skillet over medium high heat.

Carefully add the potatoes, cut side down to the hot oil

SECOND STEP

Sprinkle with salt and allow to cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

THIRD STEP

Set the potatoes to the side

Wipe the skillet out with a paper towel

FOURTH STEP

Season each portion of steak with salt and pepper after wiping dry with paper towels.

Place the steaks into the hot pan and cook until the side does not stick, about 1 minute

FIFTH STEP

Turn the steaks each over and repeat for a total of four minutes

Carefully add the butter into the pan and flip the steaks one more time.

SIXTH

Tilt the pan to pool the melted butter, add in the freshly minced garlic

Spoon the melted butter over the steaks, flip and repeat the basting

Place the steaks onto a cutting board to rest for 5 minutes

SEVENTH STEP

Meantime, stir in the parsley and the lemon juice into the pan

Let this cool for a minute and taste, add more salt or lemon juice if needed

Place the potatoes onto a serving dish

FIRST STEP

Slice the steak, cross grain into slices ½ inch thick

Place on top of the potatoes and drizzle with the lemon and parsley liquid

Serve and Enjoy!

Skillet Steak and Potatoes

Skillet Steak and Potatoes

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients

  • For the potatoes: 
  • Three tablespoons olive oil 
  • 1 unit of weight average measured Yukon Gold or red potatoes, cut into 3/4-inch wedges 
  • 1/2 teaspoon meat finished with Jewish law salt 
  • For the hamburger cut and garlic spread: 
  • 2 (1-inch-thick) rib-eye or New York meat cuts (around 12 ounces each), or 1/2 pounds go round side steak, 
  • Cut into two pieces 
  • 1 teaspoon meat finished with Jewish law salt 
  • 4 tablespoons (1/2 stick) unsalted spread 
  • 3 unopened blossoms of tree garlic, minced 
  • 2 tablespoons cut recently created parsley leaves 
  • 1 teaspoon as not drained traversed awful electric flow, in addition to additional depending on the situation

Instructions

FIRST STEP

Heat oil in a skillet over medium high heat.

Carefully add the potatoes, cut side down to the hot oil

SECOND STEP

Sprinkle with salt and allow to cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

THIRD STEP

Set the potatoes to the side

Wipe the skillet out with a paper towel

FOURTH STEP

Season each portion of steak with salt and pepper after wiping dry with paper towels.

Place the steaks into the hot pan and cook until the side does not stick, about 1 minute

FIFTH STEP

Turn the steaks each over and repeat for a total of four minutes

Carefully add the butter into the pan and flip the steaks one more time.

SIXTH STEP

Tilt the pan to pool the melted butter, add in the freshly minced garlic

Spoon the melted butter over the steaks, flip and repeat the basting

Place the steaks onto a cutting board to rest for 5 minutes

SEVENTH STEP

Meantime, stir in the parsley and the lemon juice into the pan

Let this cool for a minute and taste, add more salt or lemon juice if needed

Place the potatoes onto a serving dish

EIGHTH STEP

Slice the steak, cross grain into slices ½ inch thick

Place on top of the potatoes and drizzle with the lemon and parsley liquid

Serve and Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 20gSaturated Fat: 12gTrans Fat: 8gCholesterol: 220mgSodium: 44mgSugar: 28gProtein: 12g