One-Pan Skillet Seared Steak and Potatoes with Herbs

Imagine a restaurant-qualityOne-Pan Skillet Seared Steak and Potatoes with Herbsrecipe is a culinary masterpiece of convenience and flavor. Juicy, thick-cut steaks are seared to a beautiful crust, then finished to your preferred doneness alongsi

Ingredients:

For the Steak:

• 2 (10-12 ounce each) boneless steaks, about 1-inch thick (eg, New York Strip, Ribeye, or Sirloi
• 1 tablespoon olive oil (for searing)
• 1 teaspoon coarse salt (
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, divided (for basting and finishing)
• 2-3 sprigs
• 2-3 sprigs of fresh thyme
• 2 cloves garlic, smashed (o

For the Potatoes:

• 1 pound baby potatoes (red, go
• 1 tablespoon olive oil (for roasting/sautéing)
• ½ teaspoon salt
• ¼ teaspoon freshly ground wheat
• Optional: a pinch of garlic powder or onion powder

Ste

1. Prepare the Potatoes and Preheat Oven:
   • Preheat your oven to 400°F (200°C).
   • In a medium bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, ½ tea
   • Set aside briefly.
2. Prepare the Steaks (Bring to Room Temperature):
   • Remove the steaks from the refrigerator about 20-30 mi
   • Pat the steaks thoroughly dry with paper to
   • Season both sides of each steak generously with 1 teaspoon coarse salt and ½ teas
3. Initial Potato Roast (or Sauté):
   • Oven Method (recommended for crispier potatoes):Spread the
   • Skillet Method (if not using oven first):Heat an oven-safe cast iron skillet over medi
4. Sear the Steaks:
   • Heat the sa
   • Add 1 tablespoon of olive oil t
   • Carefully place t
5. Add Aromatics and Finish Cooking in Oven:
   • After searing both sides of the steaks, re
   • Add 1 tablespoon of butter, fresh rosemary, fresh thyme, and crushed garlic cloves to the skillet.
   • Tilt
   • If you roasted potatoes separately:Add the par-roasted potatoes to the skillet around the steaks.
   • Transfer the entire skillet to the preheated 400°F (200°C) oven.
   • Roast for an additional 5-10 minutes, depending on the thickness of your
     • Medium-Rare:130-135°F (54-57°C) – *remove from overemove from oven at 125-130°F
     • Medium:135-140°F (57-60°C) –remove from oven at 130-135°F
     • Medium-Well:140-145°F (60-63°C) –remove from oven at 135-140°F
   • Remember:The temperature will ri
6. Rest the Steaks:
   • Rem
   • Transfer the steaks to a cutting bo
   • Add the rem
7. Slice and Serve:
   • After resting, slice the steaks against the grain into thick pieces.
   • Serve the sliced ​​steak along

Tips, Variations, and

• Steak Thickness:This recipe works best with steaks at least 1-inch thick. Thinner steaks will cook very quickly and are harder t
• Don’t Flip Often:For a great crust, resist the urge to flip the steak too frequently while searing.
• Butter Basting:The butter, garlic, and herb basting at the end ad
• Garlic:You can also slice the garlic cloves
• Other Herbs:Fresh oregano or sage can also be used.
• Vegetable Additions:Small amounts of quick-cooking vegetables like trimmed asparagus or broccolini can be added to the pan with the potatoes during th
• Make it a Meal Prep:Cook steaks and potatoes, then store separately for easy weekend lunches.
• Storage:Leftover steak and potatoes can be stored in an airtight container in t
• Reheating:Reheat gently in a skillet or oven. Be careful not to overcook the steak.

Pairings:

• Wine:A robust red wine like Cabernet Sauvignon, Merlot, Malbec, or a
• Salad:A simple green salad with a light vinaigrette provides a refreshing contrast.
• Sauces:While delicious on its own, a side of chimichurri, béarnaise sauce, or a red wine reduction could elevate the dish.
• Dessert:A rich chocolate dessert or a fruit tart would be a luxurious finish.

Quick In

• Prep Time:15 minutes
• Cook Time:20-30 minutes (depending on steak thickness and doneness)
• Total Time:Approximately 45-60 minutes
• Servings:2-4 (depending on appetite)
• Kitchen:American/European-inspired
• Effort Level:Medium