Description
Garlic butter steak and potatoes bring classic comfort to your dinner table with rich, savory flavors. Tender beef seared to perfection and crispy potatoes bathed in garlic butter create a simple yet irresistible meal that satisfies deep hunger pangs.
Ingredients
Scale
Protein:
- 2 rib-eye or New York steaks, 1-inch thick (about 12 ounces / 340 grams each), or 1 ½ pounds / 680 grams flank steak, cut into 2 pieces
- 1 teaspoon kosher salt
Produce and Herbs:
- 1 pound / 450 grams medium Yukon Gold or red potatoes, cut into ¾-inch wedges
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon freshly squeezed lemon juice, plus more as needed
Fats and Oils:
- 3 tablespoons olive oil
- 4 tablespoons (½ stick) unsalted butter
- ½ teaspoon kosher salt
Instructions
- Prepare a 12-inch cast iron skillet by heating oil over medium heat until it shimmers, creating an ideal cooking surface for the potatoes.
- Arrange potato wedges cut-side down in the skillet, sprinkling with salt, and allow them to develop a golden-brown crust without moving for approximately 10 minutes.
- Using tongs, rotate potato wedges to expose another cut side, continuing to cook until they achieve a crisp exterior and become tender, roughly 10-15 minutes total.
- Pat steaks thoroughly with paper towels to remove excess moisture, then generously season with salt and set aside.
- Clean the skillet and return to high heat until it begins to smoke slightly, indicating the perfect temperature for searing.
- Carefully place steaks in the scorching pan, allowing them to develop a robust crust without sticking, approximately 1 minute per side.
- Continue flipping and cooking the steaks for a total of 4 minutes, ensuring even heat distribution.
- Introduce butter to the skillet, tilting the pan to create a pooling effect near the garlic.
- Baste the steaks repeatedly with the garlic-infused butter, flipping occasionally to maximize flavor absorption.
- Monitor the internal temperature of the steaks, aiming for medium rare between 125°F and 130°F, which typically occurs around 6 minutes of total cooking time.
- Remove the skillet from heat and transfer steaks to a cutting board, allowing them to rest for 5 minutes to redistribute internal juices.
- Enhance the pan sauce by stirring in fresh parsley and lemon juice, tasting and adjusting seasoning as needed.
- Slice steaks against the grain into half-inch-thick pieces, arranging them atop the crispy potatoes.
- Finish by drizzling the aromatic garlic butter pan sauce over the entire dish, creating a luxurious and flavorful presentation.
Notes
- Perfectly Seared Technique: Cast iron skillet ensures a golden-brown crust on both potatoes and steaks, creating delicious caramelization without sticking.
- Temperature Precision: Use an instant-read thermometer to achieve exact doneness, with medium-rare recommended at 125-130°F for optimal tenderness.
- Resting Matters: Always let steaks rest 5 minutes after cooking to redistribute juices, ensuring each slice remains incredibly juicy and flavorful.
- Pan Sauce Magic: Quickly transform pan drippings into a vibrant sauce by adding fresh parsley and bright lemon juice for an extra flavor punch.
- Cutting Technique: Slice steaks across the grain into 1/2-inch thick pieces to maximize tenderness and make each bite more enjoyable.
- One-Pan Wonder: Utilize the same cast iron skillet for potatoes and steaks, minimizing cleanup and enhancing overall flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 1g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg