Garlic Rosemary Steak and Potatoes Skillet
Seasoned steak & potatoes are pan-fried with garlic butter & rosemary until perfectly tender!
Foto: Spend With Pennies
Ingredients
- 2 tablespoons vegetable oil (or light olive oil)
- 2 ribeye steaks (New York strips, or strip loins, 1-inch thick)
- 1 teaspoon steak spice (or more to taste)
- 1 pound baby potatoes (halved)
- 1 ½ teaspoons fresh rosemary (chopped, or ½ teaspoon dried rosemary)
- 2 cloves garlic (minced)
- salt and pepper to taste
- 1 tablespoon salted butter
Steps
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Remove the steaks from the fridge at least 30 minutes before cooking.
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Rinse the potatoes and place them in a bowl. Cover and microwave* for 5-7 minutes or until they are tender. If you don't have a microwave, boil the potatoes in salted water until tender.
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While the potatoes are cooking, dab the steaks dry with a paper towel and generously season them with steak spice.
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Preheat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until it's very hot.
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Add the steaks to the hot skillet and cook for 4 minutes without disturbing. Then, flip the steaks over and cook for an additional 4-7 minutes or until they reach your desired level of doneness.
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Remove the steaks from the skillet and place them on a plate. Loosely tent the plate with foil to keep the steaks warm.
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While the steaks are resting, season the potatoes with rosemary, garlic, salt, and pepper.
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Toss the potatoes with the remaining oil and butter in the same cast iron skillet. Allow the potatoes to crisp on one side without moving for about 4-5 minutes. Once they're crisp, remove the potatoes from the skillet and add them to the plate with the steak.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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