Description
A delicious and easy one-skillet recipe featuring juicy garlic butter steak bites paired with tender, buttery Yukon gold potatoes seasoned with fresh herbs and spices. This hearty meal comes together quickly with a perfect balance of flavors and textures, ideal for a satisfying dinner any night of the week.
Ingredients
Scale
Potatoes and Vegetables
- 2 tablespoon 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 (or to taste; divided)
- 1/2 teaspoon freshly ground black pepper (or to taste; divided)
- 1/2 teaspoon red pepper flakes (divided)
Steak and Butter
- 6 tablespoon unsalted butter (divided into 2 tablespoons and 4 tablespoons)
- 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
- 1 tablespoon minced garlic (remaining from total 2 tablespoons; divided)
- 1 teaspoon fresh thyme (remaining; divided)
- 1 teaspoon fresh rosemary (remaining; divided)
- 1/2 teaspoon salt (remaining; divided)
- 1/2 teaspoon freshly ground black pepper (remaining; divided)
- 1/2 teaspoon red pepper flakes (remaining; divided)
Garnish
- 3 tablespoon shredded Parmesan cheese (optional but recommended)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400 degrees Fahrenheit. Dice the Yukon gold potatoes into bite-sized pieces or wedges. Add the olive oil to a large, oven-safe skillet suitable for high heat such as stainless steel, cast iron, or enameled cast iron.
- Cook Potatoes and Onions: Add the potatoes and sliced onions to the skillet. Evenly sprinkle half of the minced garlic, thyme, rosemary, salt, black pepper, and red pepper flakes over them. Toss well to coat everything and cook over medium-high heat for about 5 minutes until the potatoes start to turn lightly golden and the onions become soft and translucent, stirring intermittently.
- Add Butter and Bake Potatoes: Stir in 2 tablespoons of unsalted butter and let it melt. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the potatoes are fully cooked and fork-tender.
- Remove Potatoes and Keep Warm: Carefully remove the skillet from the oven using a pot holder. Transfer the cooked potatoes onto a plate or into a bowl and cover with foil to keep warm, then set aside.
- Prepare Steak in Skillet: Place the same skillet back on the stove over medium heat. Add the remaining 4 tablespoons butter, remaining garlic, herbs, salt, pepper, and red pepper flakes. Stir continuously until the butter melts fully and the mixture is fragrant.
- Sear the Steaks: Add the steaks to the skillet, allowing them to sear undisturbed on one side according to your desired doneness (using a thermometer is recommended). Flip the steaks to sear the other side properly.
- Check Doneness and Rest Steak: Use a digital thermometer to check steak temperatures. Remove the steaks when they are 5 degrees below your target temperature as carryover cooking will continue. Let the steaks rest on a cutting board or plate for 5 to 10 minutes to retain juices.
- Rewarm Potatoes: While the steaks rest, return the potatoes to the skillet and warm them gently over low heat.
- Slice and Serve: Slice the rested steaks against the grain and add the sliced meat back into the skillet with the potatoes. Optionally, sprinkle shredded Parmesan cheese evenly on top. Serve immediately while warm.
Notes
- Use an oven-safe skillet such as cast iron or stainless steel to withstand high heat without damaging the pan.
- Resting the steak is crucial to ensure juicy meat; do not skip this step or the steak will lose its juices.
- Digital thermometer use is recommended for perfect doneness and avoiding overcooking.
- Leftovers can be stored airtight in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat gently to maintain texture and flavor.
- Parmesan cheese garnish is optional but adds a nice depth of flavor and richness.
- You can adjust the seasoning and salt to your taste preference; the recipe calls for moderate amounts.
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
