Just when you thought steak and potatoes couldn’t get any better, along comes this skillet recipe to prove you wrong. Juicy, flavorful steak paired with crispy, golden potatoes, all cooked in one pan for minimal cleanup and maximum flavor. It’s the perfect weeknight dinner that feels anything but ordinary.
Why This Recipe Works
- One-Pan Magic: Everything cooks in a single skillet, meaning less cleanup and more flavor as the steak and potatoes share delicious juices.
- Perfectly Cooked Steak: By searing the steak first, you lock in those juices before finishing it to perfection in the oven.
- Crispy Potatoes: The potatoes get a head start in the skillet, ensuring they’re crispy on the outside and tender on the inside.
- Flavor Bomb: A simple blend of garlic, rosemary, and butter elevates this dish from good to unforgettable.
Ingredients
- 1.5 lbs ribeye steak, 1.5 inches thick
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp butter
- Salt and pepper to taste
Equipment Needed
- 12-inch cast iron skillet
- Measuring spoons
- Cutting board
- Chef’s knife
- Tongs
Instructions
Preheat and Prep
Preheat your oven to 400°F. While the oven heats, pat your steak dry with paper towels and season generously with salt and pepper. This ensures a perfect crust. Halve your baby potatoes if they’re on the larger side to ensure even cooking.
Sear the Steak
Heat 2 tbsp of olive oil in your cast iron skillet over medium-high heat until shimmering. Add the steak and sear for 3 minutes per side for a medium-rare finish. Use tongs to sear the edges for about 30 seconds each. Remove the steak and set aside on a plate.
Cook the Potatoes
In the same skillet, add the remaining 1 tbsp of olive oil and the potatoes. Season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until they start to get golden and crispy.
Combine and Finish in the Oven
Push the potatoes to one side of the skillet and return the steak to the other side. Add the minced garlic, rosemary, and butter to the skillet. Place the skillet in the oven and cook for about 5 minutes, or until the steak reaches your desired doneness.
Rest and Serve
Remove the skillet from the oven and let the steak rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is juicy. Serve the steak and potatoes together, spooning any skillet juices over the top.
Tips and Tricks
For the best results, make sure your steak is at room temperature before cooking. This ensures even cooking throughout. Don’t overcrowd the skillet when searing the steak; this can lower the pan’s temperature and prevent a good crust from forming. Finally, let the steak rest after cooking. Cutting into it too soon will let all those delicious juices escape, leaving you with a drier steak.
Recipe Variations
- Herb Swap: Try thyme or oregano instead of rosemary for a different flavor profile.
- Spice It Up: Add a pinch of red pepper flakes to the potatoes for a little heat.
- Cheesy Goodness: Sprinkle grated Parmesan over the potatoes in the last few minutes of cooking for a cheesy twist.
- Vegetable Add-Ins: Toss in some halved cherry tomatoes or sliced mushrooms with the potatoes for added color and flavor.
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely! While ribeye is our favorite for its marbling and flavor, you can use New York strip or sirloin. Just adjust cooking times based on thickness.
How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for 135°F. Remember, the steak will continue to cook a bit more while resting.
Can I make this recipe ahead of time?
While best served fresh, you can prep the potatoes and season the steak ahead of time. Just keep them separate until you’re ready to cook.
Summary
This skillet steak and potatoes recipe is a game-changer for weeknight dinners. It’s easy, flavorful, and all cooked in one pan. Perfectly seared steak and crispy potatoes come together with garlic and rosemary for a dish that’s sure to impress.