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Steak and Potatoes Recipe

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4 from 49 reviews

A flavorful and satisfying Steak and Potatoes recipe featuring perfectly seared New York strip or rib-eye steaks with crispy, golden-brown baby potatoes. Cooked in a cast iron skillet with garlic, fresh herbs, and ghee for a rich, juicy finish.

Ingredients

Oils and Butters

  • 2 1/4 tablespoons avocado oil (or olive oil, divided)
  • 2 tablespoons ghee, unsalted butter or vegan butter (if dairy-free, divided)

Vegetables and Herbs

  • 2/3 pound baby potatoes
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme or rosemary, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped

Meat

  • 2 one and a half inch (1 1/2) boneless New York strip or rib-eye steaks, trimmed

Seasonings

  • Coarse salt and freshly ground pepper

Instructions

  1. Prepare the steaks: Pat steaks dry with a paper towel to remove excess moisture, ensuring a better sear when cooking.
  2. Cook the potatoes: Heat a cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil and half the ghee. Place the baby potatoes cut-side down in the skillet and season with salt and pepper. Cook undisturbed for about 5 minutes until golden-brown, then flip using tongs and cook another 5 minutes until browned and tender. Transfer potatoes to a plate and set aside.
  3. Preheat skillet for steak: Wipe the skillet clean with paper towels and return it to the stove over high heat. Let it heat for several minutes until it starts to smoke slightly, indicating it's very hot for searing.
  4. Prepare steak for searing: Add the remaining 1 tablespoon avocado oil to the hot skillet. Brush the remaining avocado oil over the steaks and season them generously with salt and pepper.
  5. Sear the steaks: Place the steaks carefully in the skillet and leave undisturbed to form a crust, about 3-4 minutes on the first side.
  6. Flip and cook to desired doneness: Flip the steaks using tongs and continue cooking according to your preferred doneness: Medium Rare (3-5 minutes, 135°F), Medium (5-7 minutes, 140°F), Medium Well (8-10 minutes, 150°F).
  7. Butter baste the steaks: Once nearly done, reduce heat to low. Add the remaining ghee, minced garlic, and fresh herbs to the pan. Carefully tilt and swirl the pan to melt the butter, then use a spoon to baste the steaks with the flavorful butter for about 1 minute, flipping after 30 seconds to ensure even coverage.
  8. Rest the steaks: Transfer the steaks to a cutting board or platter. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.
  9. Serve: Serve the rested steaks alongside the crispy potatoes, drizzling any remaining pan sauce over the top for extra flavor.

Notes

  • Use a cast iron skillet for the best sear and even cooking.
  • Adjust cooking times based on steak thickness and preferred doneness; use a meat thermometer for accuracy.
  • Baby potatoes can be parboiled for 5 minutes to reduce skillet cooking time if desired.
  • Substitute ghee with unsalted butter or vegan butter as needed for dietary preferences.
  • Resting the steak is crucial to keep it juicy and tender.

Find it online: https://recipethrive.com/steak-and-potatoes-recipe/