Description

This Steak and Potatoes Skillet recipe features tender, juicy steak bites cooked in garlic butter with fresh herbs and spices, paired perfectly with buttery, tender baby Yukon gold potatoes lightly crisped on the edges. Made in just one oven-safe skillet using a combination of stovetop searing and oven baking, it's an easy and delicious comforting meal for any occasion.

Ingredients

Scale

Potatoes and Vegetables

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 tablespoons olive oil

Herbs and Seasonings

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)
2 tablespoons minced garlic (divided)

Steak and Butter

6 tablespoons unsalted butter (divided)
1 1/2 pounds steak (about 2 large or 4 smaller steaks)
3 tablespoons shredded Parmesan cheese (optional, for garnishing)

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Instructions

Preheat and prepare potatoes: Preheat the oven to 400°F. Dice the baby Yukon gold potatoes into bite-sized halves or quarters. Add olive oil to a large, oven-safe skillet such as stainless steel, cast iron, or enameled cast iron that can withstand high oven temperatures.
Cook potatoes and onions: Add the potatoes and sliced onions to the skillet. Sprinkle evenly with half of the garlic, half of the thyme, half of the rosemary, half of the salt, half of the black pepper, and half of the red pepper flakes. Toss well to coat everything evenly. Cook the mixture over medium-high heat for about 5 minutes, stirring and flipping intermittently until potatoes are lightly golden brown on the outside and onions are softened and translucent.
Add butter to potatoes: Stir in 2 tablespoons of unsalted butter and let it melt into the potatoes and onions.
Bake potatoes: Transfer the skillet to the preheated oven and bake for 20 minutes or until the potatoes are fork-tender and cooked through.
Remove and keep warm: Carefully remove the skillet from the oven using a pot holder. Transfer the potatoes and onions to a plate or bowl and cover loosely with foil to keep warm. Set aside.
Prepare skillet for steak: Place the same skillet back on the stovetop over medium heat. Add the remaining 4 tablespoons of butter, the remaining garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Stir continuously as the butter melts.
Sear the steak: Add the steaks to the skillet and sear them undisturbed on the first side until a brown crust forms. Flip the steaks using a recommended doneness chart for timing and sear the second side.
Check doneness and rest steaks: Use a digital thermometer to check the internal temperature of the steaks. Remove them from the skillet when they are 5 degrees below your desired doneness because the temperature will rise during resting. Rest the steaks on a cutting board or plate for 5 to 10 minutes before slicing.
Rewarm potatoes: While the steaks rest, return the potatoes to the skillet and gently rewarm them over low heat.
Serve: Slice the rested steaks against the grain. Add the sliced steak back into the skillet with the potatoes. Optionally, sprinkle with shredded Parmesan cheese for garnish. Serve immediately while warm.

Notes

Use an oven-safe skillet like cast iron, stainless steel, or enameled cast iron to withstand oven heat. Avoid nonstick pans.
Resting the steak after cooking is essential for juicy, tender meat—do not skip this step.
Use a digital meat thermometer to ensure perfect doneness; pull steak out 5 degrees before your target temperature.
Leftovers can be stored airtight in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat gently.
Parmesan cheese garnish is optional but recommended for added flavor.
Adjust salt according to taste preferences, some prefer more than the recipe calls for.

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