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Steak and Potatoes Recipe

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3.8 from 4 reviews

A classic and hearty meal featuring perfectly seared New York strip or rib-eye steaks paired with golden-brown baby potatoes, enhanced with garlic, fresh herbs, and butter for a rich, flavorful finish. Ready in just 25 minutes, this dish combines simple ingredients with expert technique to deliver restaurant-quality steak and potatoes at home.

Ingredients

Oils and Fats

  • 2 1/4 tablespoons avocado oil (or olive oil), divided
  • 2 tablespoons ghee, unsalted butter, or vegan butter (if dairy-free), divided

Vegetables and Seasonings

  • 2/3 pound baby potatoes
  • 2 cloves garlic, minced
  • Coarse salt and freshly ground pepper, to taste
  • 2 sprigs fresh thyme or rosemary, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped

Meat

  • 2 boneless New York strip or rib-eye steaks, 1 1/2 inches thick, trimmed

Instructions

  1. Prepare the Steaks: Pat the steaks dry with a paper towel to remove any excess moisture, which helps in achieving a perfect sear.
  2. Cook the Potatoes: Heat a cast iron skillet over medium-high heat, then add 1 tablespoon of avocado oil and half the ghee or butter. Place the baby potatoes cut-side down and season with salt and pepper. Cook undisturbed for about 5 minutes until they develop a golden-brown crust. Flip with tongs and cook another 5 minutes until browned and tender. Remove potatoes from skillet and set aside on a plate.
  3. Prepare Skillet for Steaks: Wipe the skillet clean with paper towels and return it to high heat for several minutes until it starts to smoke, ensuring it is hot enough for searing.
  4. Season the Steaks: Add the remaining 1 tablespoon of avocado oil to the pan. Brush the steaks with the remaining oil, then generously season both sides with coarse salt and freshly ground pepper.
  5. Sear the Steaks: Carefully place the steaks in the hot skillet and leave them undisturbed for 3 to 4 minutes to form a crust on the first side.
  6. Flip and Cook to Desired Doneness: Using tongs, flip the steaks over and cook according to desired doneness: 3-5 minutes for medium rare (135°F), 5-7 minutes for medium (140°F), or 8-10 minutes for medium well (150°F).
  7. Butter Basting: Reduce the heat to low once steaks are nearly done. Add the remaining ghee or butter, minced garlic, and fresh herbs to the pan. Using an oven mitt or cloth, carefully tilt and swirl the pan to melt the butter. Spoon the flavorful melted butter over the steaks, basting both sides — flip steaks and baste after 30 seconds, continue for about a minute total.
  8. Rest the Steaks: Transfer the steaks to a cutting board or platter and tent loosely with foil. Let them rest for 5 minutes to redistribute juices for optimal tenderness and flavor.
  9. Serve: Plate the rested steaks alongside the golden-brown potatoes and spoon any remaining pan sauce over the top for an extra burst of flavor.

Notes

  • For best results, use a cast iron skillet to achieve a beautiful sear on both potatoes and steaks.
  • Letting the steak rest is crucial to keep it juicy and tender.
  • Adjust seasoning and herbs based on personal preference; rosemary and thyme complement steak beautifully.
  • If dairy-free, substitute ghee or butter with vegan butter without impacting flavor too much.
  • Use a meat thermometer to check for accurate doneness, especially if you’re new to cooking steaks.

Find it online: https://marthatasty.com/steak-and-potatoes-recipe/