Steak and Potatoes Skillet

🧄🥩🥔 Made with garlic butter, herbs and spices, these juicy steak bites just melt in your mouth! Plus there are buttery and tender potatoes with lightly crisped edges. Made in just ONE skillet and ready quickly, my EASY recipe walks you through how to make the PERFECT steak and potatoes meal!

📝 Ingredients

• 2 tablespoon olive oil
• 1 1/2 ponds baby Yukon gold potatoes (diced in half or quartered to create bite sized pieces*)
• 1 medium yellow onion (peeled and sliced thinly, vertically)
• 2 tablespoons minced garlic (divided)
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme; divided)
• 2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary; divided)
• 1 teaspoon salt (or to taste; divided)
• 1 teaspoon freshly ground black pepper (or to taste; divided)
• 1 teaspoon red pepper flakes; divided
• 6 tablespoon unsalted butter
• 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
• 3 tablespoon shredded Parmesan cheese (optional but recomended for garnishing)

👨‍🍳 Instructions

1. 1Preheat oven to 400F, dice potatoes into bite-sized pieces or wedges, and add the olive oil to a large, oven-safe skillet. Tips - For the skillet, you can use stainless steel, cast iron, enameled cast iron, or something that can stand up to high heat in the oven. Do not use a nonstick skillet intended for say scrambled eggs.
2. 2Cook: Add the potatoes, onions, evenly sprinkle with half the garlic, half the thyme, half the rosemary, half the salt, half the pepper, half the red pepper flakes, and toss to coat and combine well, and cook for about 5 minutes over medium-high heat or until potatoes are lightly golden browned on the outside and onions have softened and are translucent; stir and flip intermittently.
3. 3Melt: Stir in 2 tablespoons of butter and allow it to melt.
4. 4Bake: Transfer the skillet to the oven, and bake for about 15 to 20 minutes, or until potatoes are done and fork-tender.
5. 5Cover: Using a pot holder, remove the skillet from the oven, take the potaotes out, set them on a plate or in a bowl, and cover with foil to keep warm; set aside.
6. 6Heat: Place the same skillet onto the stove, add the remaining 4 tablespoons butter, all the remaining garlic, herbs, salt, pepper and red pepper flakes, and heat over medium heat to melt the butter; stir continuously until melted. Tip - Some people will want to use much more salt than I call for in the recipe and if you're in that group, go for it.
7. 7Sear: Add the steaks and allow them to cook and sear undisturbed on the first side. Using the chart provided below* flip the steak when indicated, and sear it on the second side.
8. 8Rest: Take the temperature of the steaks using a digital thermometer to check for doneness based on if you want it rare, medium, etc. pull the steaks out, and allow them to rest on a cutting board or plate for 5 minutes (or up to 10 minutes). Tips - Make sure to use a thermometer and do not guess. Pull them out when the temperature is 5 degrees below where you ultimately want it since the temperature will continue to rise during the resting phase due to carryover cooking. Do not skip resting the meat.
9. 9Combine: Meanwhile, add the potatoes back into the skillet and allow them to re-warm gently as the steaks rest.
10. 10Serve: After a 5 to 10 minute rest, slice the steaks against the grain, add the sliced meat back into the pan with the potatoes, and optionally evenly sprinkle with freshly grated Parmesarn to garnish, and serve immediately. Recipe is best warm and fresh but leftovers will keep airtight in the fridge for up to 4 days and in the freezer for up to 2 months. Reheat gently and carefully in the microwave or as desired.