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When you’re in need of a scrumptious dinner in no time, this Pan-Seared Steak and Potatoes recipe is your go-to! With just a few ingredients, this dish can be prepared in less than 20 minutes.
Ingredients
- For the potatoes:
- Three tablespoons olive oil
- 1 medium-sized Yukon Gold or red potato, cut into 3/4-inch wedges
- 1/2 teaspoon kosher salt
- For the steak and garlic butter:
- 2 (1-inch-thick) rib-eye or New York strip steaks (about 12 ounces each), or 1/2 pound flank steak, cut into two pieces
- 1 teaspoon kosher salt
- 4 tablespoons (1/2 stick) unsalted butter
- 3 cloves of garlic, minced
- 2 tablespoons freshly chopped parsley leaves
- 1 teaspoon fresh lemon juice, plus more as needed
Instructions
- Heat oil in a skillet over medium-high heat.
- Carefully add the potato wedges, cut side down, to the hot oil.
- Sprinkle with salt and cook for 10 minutes.
- Flip the potatoes to the other cut side and cook for another 10 minutes.
- Remove the potatoes and set them aside.
- Wipe the skillet clean with a paper towel.
- Season each steak with salt and pepper after patting dry with paper towels.
- Place the steaks into the hot pan and cook until they release easily, about 1 minute.
- Flip the steaks and cook for a total of four minutes.
- Carefully add the butter to the pan and flip the steaks once more.
- Tilt the pan to collect the melted butter, then add in the minced garlic.
- Baste the steaks with the melted butter, flip, and repeat the basting.
- Remove the steaks to a cutting board to rest for 5 minutes.
- In the meantime, stir the parsley and lemon juice into the pan.
- Let this mixture cool for a minute and taste, adding more salt or lemon juice if needed.
- Arrange the potatoes on a serving dish.
- Slice the steak against the grain into ½ inch thick slices.
- Place the steak slices on top of the potatoes and drizzle with the parsley and lemon mixture.
- Serve and enjoy your meal!
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