Description
A hearty and flavorful Steak and Potatoes Skillet recipe that combines perfectly seared steaks with golden, buttery potatoes and caramelized onions. Cooked partially on the stovetop and finished in the oven, this dish delivers a comforting meal with fresh herbs and garlic, perfect for any dinner occasion.
Ingredients
Potatoes & Vegetables
- 1 1/2 pounds baby Yukon gold potatoes, diced in half or quartered
- 1 medium yellow onion, peeled and thinly sliced vertically
- 2 tablespoons olive oil
Herbs & Seasonings
- 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
Butter & Cheese
- 6 tablespoons unsalted butter, divided
- 3 tablespoons shredded Parmesan cheese (optional, for garnish)
Protein
- 1 1/2 pounds steak (about 2 large or 4 smaller steaks)
Instructions
- Preheat and Prep Potatoes: Preheat your oven to 400°F. Dice the baby Yukon gold 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, cast iron, or enameled cast iron.
- Cook Potatoes and Onions: Add the potatoes and sliced onions to the skillet. Evenly sprinkle with half of the garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Toss to coat everything well and cook over medium-high heat for about 5 minutes, stirring and flipping intermittently, until the potatoes are lightly golden brown and the onions have softened and become translucent.
- Melt Butter: Stir in 2 tablespoons of butter and let it melt into the vegetables for extra richness.
- Bake the Potatoes: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the potatoes are fork-tender and cooked through.
- Remove and Cover Potatoes: Carefully remove the skillet from the oven using a pot holder. Transfer the potatoes and onions to a plate or bowl and cover with foil to keep warm. Set aside.
- Prepare Butter and Seasoning for Steak: Return the empty skillet to the stove over medium heat. Add the remaining 4 tablespoons of butter, the remaining garlic, thyme, rosemary, salt, black pepper, and red pepper flakes. Stir continuously until the butter melts and the seasoning is evenly combined.
- Sear the Steaks: Place the steaks in the hot skillet and sear undisturbed on the first side until a golden crust forms according to your preferred doneness timing. Flip the steaks and sear the other side.
- Rest the Steaks: Using a digital thermometer, check the internal temperature of the steaks to reach 5 degrees below your desired doneness. Remove from heat and allow the steaks to rest on a cutting board or plate for 5 to 10 minutes to let carryover cooking finish and juices redistribute.
- Rewarm Potatoes: While the steaks rest, add the potatoes and onions back into the skillet to gently rewarm over low heat.
- Slice and Serve: Slice the rested steaks against the grain and add the slices back into the skillet with the potatoes. Optionally, sprinkle with shredded Parmesan cheese for garnish. Serve immediately for the best flavor. Store leftovers airtight in the fridge up to 4 days or freeze for up to 2 months; reheat gently as needed.
Notes
- Use an oven-safe skillet such as cast iron or stainless steel to ensure it withstands the oven heat.
- Do not use a nonstick skillet for this recipe as it may be damaged by high oven temperatures.
- Resting steak is crucial for juicy, tender meat and prevents dry texture.
- Adjust salt to taste during cooking if desired; some may prefer more seasoning.
- Cooking times for steak doneness vary, so use a digital thermometer for accuracy.
- Leftovers can be stored well and reheated gently to maintain texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
