Description
A delicious and hearty skillet meal featuring perfectly seared steak and tender potatoes, all cooked in one pan for easy cleanup.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the halved baby potatoes cut-side down and season with salt and pepper. Cook for about 10-12 minutes, or until golden brown and tender, stirring occasionally.
- Remove the potatoes from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Season the steaks with salt and pepper on both sides.
- Add the steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
- Add the butter, minced garlic, and dried thyme to the skillet during the last minute of cooking, basting the steaks with the melted butter.
- Remove the steaks from the skillet and let them rest for 5 minutes.
- Return the potatoes to the skillet to warm them through, then serve the steak topped with garlic butter and the potatoes on the side. Garnish with fresh parsley.
Notes
- For best results, let the steaks come to room temperature before cooking.
- Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.
- Feel free to add other vegetables like bell peppers or onions to the skillet for extra flavor.
- Category: Dinner
- Cuisine: American
Keywords: skillet steak, steak and potatoes, one pan steak recipe, easy skillet dinner, quick dinner recipe