Description
This Steak and Potatoes Skillet recipe offers a perfect balance of tender, juicy steak paired with golden, crispy baby Yukon gold potatoes and caramelized onions, all infused with fresh herbs and garlic. Cooked initially on the stovetop and finished in the oven, this dish is a comforting, hearty meal that comes together in about 35 minutes and serves four.
Ingredients
Vegetables and Herbs
- 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 teaspoons fresh thyme or 1 teaspoon dried thyme (divided)
- 2 teaspoons fresh rosemary or 1 teaspoon dried rosemary (divided)
- 2 tablespoons minced garlic (divided)
Proteins and Dairy
- 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
- 3 tablespoons shredded Parmesan cheese (optional for garnishing)
- 6 tablespoons unsalted butter (divided)
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste; divided)
- 1 teaspoon freshly ground black pepper (or to taste; divided)
- 1 teaspoon red pepper flakes (divided)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Dice the 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 or cast iron.
- Cook Potatoes and Onions: Add the potatoes and sliced onions to the skillet. Sprinkle evenly with half the garlic, half the thyme, half the rosemary, half the salt, half the pepper, and half the red pepper flakes. Toss to coat well and cook over medium-high heat for about 5 minutes until the potatoes are lightly golden browned and the onions are soft and translucent, stirring and flipping intermittently.
- Melt Butter: Stir in 2 tablespoons of butter and allow it to melt, coating the potatoes and onions.
- Bake Potatoes: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes until the potatoes are fork-tender and fully cooked.
- Remove and Cover Potatoes: Using a pot holder, carefully remove the skillet from the oven. Transfer the potatoes and onions to a plate or bowl, cover with foil to keep warm, and set aside.
- Heat Butter and Herbs: Return the empty skillet to the stove over medium heat. Add the remaining 4 tablespoons butter, remaining garlic, thyme, rosemary, salt, pepper, and red pepper flakes. Stir continuously until the butter is melted and fragrant. Adjust seasoning to taste.
- Sear Steaks: Place the steaks in the skillet and cook without moving to sear the first side fully. Using a steak doneness chart, flip the steaks at the appropriate time for your desired level of doneness, and sear the second side until cooked through.
- Rest Steaks: Check the internal temperature of the steaks with a digital thermometer. Remove steaks from the skillet when their temperature is about 5 degrees below your target doneness. Let them rest on a cutting board or plate for 5 to 10 minutes to allow carryover cooking and juices to redistribute.
- Rewarm Potatoes: While the steaks rest, add the potatoes back into the skillet and gently reheat over low heat.
- Serve: After resting, slice the steaks against the grain and return the sliced meat to the skillet with the potatoes. Optionally, sprinkle evenly with freshly grated Parmesan cheese. Serve immediately while warm.
Notes
- Use an oven-safe skillet such as stainless steel, cast iron, or enameled cast iron—avoid nonstick skillets not designed for oven use.
- Adjust salt according to your taste preference; some may prefer more than the recipe calls for.
- Use a digital meat thermometer to ensure perfect steak doneness.
- Let the steak rest after cooking to enhance juiciness and flavor; do not skip resting.
- Leftovers can be refrigerated airtight for up to 4 days or frozen up to 2 months. Reheat gently to maintain texture and flavor.
- For added flavor, garnish with shredded Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
