Description

This Steak and Potatoes Skillet delivers a mouthwatering combination of juicy, garlic-herb buttered steak bites and tender, buttery Yukon gold potatoes with lightly crisped edges. Prepared entirely in one oven-safe skillet, this easy and flavorful recipe results in a perfectly cooked meal that's quick to make and ideal for dinner.

Ingredients

Scale

Potatoes and Vegetables

1 1/2 pounds 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 olive oil

Seasonings and Herbs

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)

Butter and Cheese

6 tablespoons unsalted butter
3 tablespoons shredded Parmesan cheese (optional but recommended for garnishing)

Meat

1 1/2 pounds steak (about 2 large or 4 smaller steaks)

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Instructions

Preheat and Prepare Potatoes: Preheat the oven to 400 degrees Fahrenheit. Dice the baby Yukon gold potatoes into bite-sized pieces or wedges and set aside.
Cook Potatoes and Onions: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the diced potatoes and sliced onions to the skillet. Evenly sprinkle half the minced garlic, half the thyme, half the rosemary, half the salt, half the black pepper, and half the red pepper flakes over the vegetables. Toss to coat well. Cook for about 5 minutes, stirring and flipping intermittently, until the potatoes are lightly golden and the onions are soft and translucent.
Add Butter and Bake Potatoes: Stir in 2 tablespoons of butter and let it melt. Transfer the skillet to the oven and bake for 20 minutes or until the potatoes are fork-tender and cooked through.
Remove and Keep Potatoes Warm: Using a pot holder, carefully remove the skillet from the oven. Transfer the potatoes to a plate or bowl, cover with foil to keep warm, and set aside.
Prepare Butter and Herbs for Steak: Place the same skillet on the stove over medium heat. Add the remaining 4 tablespoons butter, the remaining minced garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Stir continuously until the butter melts and the mixture is fragrant.
Sear the Steaks: Add the steaks to the skillet and cook undisturbed on the first side to develop a sear. Flip the steaks according to your preferred doneness level and sear the other side.
Check Doneness and Rest Steaks: Use a digital thermometer to check the internal temperature of the steaks, removing them when they are 5 degrees below the target temperature as they will carryover cook while resting. Transfer the steaks to a cutting board or plate to rest for 5 to 10 minutes.
Rewarm Potatoes: While the steaks rest, add the potatoes back to the skillet and warm them gently over low heat.
Slice and Serve: Slice the rested steaks against the grain, return them to the skillet with the potatoes, and evenly sprinkle with the optional Parmesan cheese. Serve immediately for best flavor and texture.

Notes

Use an oven-safe skillet such as stainless steel, cast iron, or enameled cast iron for best results; avoid nonstick pans that aren't designed for high heat or oven use.
Adjust salt to taste; the recipe calls for 1 teaspoon total but you can increase based on preference.
Allow steaks to rest after cooking to ensure juiciness and optimal texture.
Leftovers can be stored airtight in the refrigerator for up to 4 days or frozen for up to 2 months; reheat gently to avoid drying out.
For a more pronounced herb flavor, use fresh herbs as suggested but dried can be substituted in half the quantity.
Optional Parmesan cheese garnish adds a savory finish but can be omitted if preferred.

Nutrition

Serving Size: 1 serving
Calories: 768 kcal
Sugar: 2 g
Sodium: 690 mg
Fat: 57 g
Saturated Fat: 25 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 48 g
Cholesterol: 213 mg