Garlic Herb Potatoes and Steak
A gourmet skillet dish featuring tender steak paired with golden, herb-infused baby Yukon Gold potatoes.
Ingredients
Steak Selection
- 2 pieces Steak (ribeye or sirloin) Opt for high-quality cuts for optimal tenderness.
Potatoes
- 1 pound Baby Yukon Gold potatoes Choose small, firm potatoes for a buttery texture.
Herbs and Spices
- 3 cloves Fresh garlic, minced Elevates the dish with aromatic essence.
- 1 tablespoon Fresh rosemary, chopped For flavor enhancement.
- 1 tablespoon Fresh thyme, chopped Adds depth to the dish.
- 1/4 cup Fresh parsley, chopped For garnish.
Cooking Fat
- 2 tablespoons Olive oil For cooking the steak and potatoes.
- 2 tablespoons Butter Enhances flavor when added.
Instructions
Preparing the Steak and Potatoes
- Season the steak generously with salt and pepper on both sides and let it sit at room temperature for about 20 minutes.
- In a medium pot, cover the potatoes with water and boil until they are just tender. Drain and set aside.
Cooking the Dish
- Warm olive oil over medium-high heat in a large skillet.
- Add the steak and cook each side to your desired level of doneness. Remove the steak and let it rest.
- In the same skillet, add a bit more olive oil and the boiled potatoes. Cook until golden brown.
- Introduce minced garlic, chopped rosemary, thyme, and a bit of butter to the skillet. Cook until aromatic.
- Slice the rested steak and arrange it back in the skillet with the herby potatoes. Garnish with fresh parsley.
Flavor Enhancements
- Deglaze the skillet with a splash of red wine or beef broth after cooking the steak to scrape up flavorful bits.
- Finish with a dollop of butter on top of the steak as it rests for added richness.
Presentation Tips
- Serve directly in the cast iron skillet for rustic appeal.
- Garnish with fresh herbs for flavor and visual appeal.
Notes
This dish balances protein-rich steak with nutrient-dense potatoes, making it a hearty yet healthy choice. Moderation with butter and oil is advised.