Description
A delicious one-skillet meal featuring juicy steak bites cooked in garlic butter with fresh herbs, paired with tender, buttery Yukon gold potatoes crisped to perfection. This easy and flavorful recipe is perfect for a satisfying dinner and can be made quickly using a single oven-safe skillet.
Ingredients
Scale
Potatoes and Vegetables
- 2 tablespoons olive oil
- 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)
- 1 tablespoon minced garlic (divided)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme; divided)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary; divided)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1/2 teaspoon red pepper flakes (divided)
Steak and Garnish
- 6 tablespoons unsalted butter (divided)
- 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
- 1 tablespoon minced garlic (remaining)
- 1 teaspoon fresh thyme (remaining) or 1/2 teaspoon dried thyme
- 1 teaspoon fresh rosemary (remaining) or 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt (remaining)
- 1/2 teaspoon freshly ground black pepper (remaining)
- 1/2 teaspoon red pepper flakes (remaining)
- 3 tablespoons shredded Parmesan cheese (optional but recommended for garnishing)
Instructions
- Preheat Oven and Prep Potatoes: Preheat your oven to 400°F. Dice the Yukon gold potatoes into bite-sized pieces or wedges. Add olive oil to a large oven-safe skillet, such as stainless steel, cast iron, or enameled cast iron—avoid nonstick skillets not rated for the oven.
- Cook Potatoes and Onions: Add the diced potatoes and sliced yellow onion to the skillet. Evenly sprinkle with half of the minced garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Toss to coat everything well. Cook over medium-high heat for about 5 minutes, stirring and flipping intermittently, until the potatoes are lightly golden brown and the onions are softened and translucent.
- Add Butter and Bake: Stir in 2 tablespoons of unsalted butter and allow it to melt. Then transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the potatoes are fork-tender and fully cooked.
- Remove Potatoes and Keep Warm: Using a pot holder, carefully remove the skillet from the oven. Transfer the cooked potatoes and onions to a plate or bowl, cover with foil to keep warm, and set aside.
- Sear the Steaks: Place the same skillet back on the stove over medium heat. Add the remaining 4 tablespoons of butter along with the remaining garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Stir continuously until the butter melts and the herbs are fragrant. Add the steaks to the skillet and sear them undisturbed on the first side according to your preferred doneness (use a digital thermometer).
- Check Doneness and Rest Steaks: Flip the steaks as needed and continue cooking to your desired internal temperature. Remove steaks when they are 5 degrees below your target temperature, then let them rest on a cutting board or plate for 5 to 10 minutes to allow carryover cooking.
- Rewarm Potatoes: While the steaks rest, add the potatoes back to the skillet and gently warm them over low heat.
- Slice and Serve: Slice the rested steaks against the grain and return the sliced meat to the skillet with the potatoes. Optionally, sprinkle shredded Parmesan cheese evenly over the top and serve immediately. This dish is best fresh and warm, but leftovers can be stored airtight in the fridge for up to 4 days or frozen for 2 months.
Notes
- Use an oven-safe skillet such as cast iron or stainless steel; avoid nonstick skillets not rated for high heat in the oven.
- Cooking steaks to the correct doneness with a digital thermometer ensures perfect results every time; pull steaks out 5°F below your goal to accommodate carryover cooking.
- The Parmesan cheese garnish is optional but adds a nice touch of savory flavor.
- Leftovers can be reheated gently in the microwave or on the stove.
- If you prefer more spice, adjust the red pepper flakes and salt to taste.
- Be sure to slice steak against the grain for maximum tenderness.
- Fresh herbs can be substituted with dried herbs at half the quantity.
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
