Skillet Steak and Potatoes Recipe

Ingredients

For the Potatoes:

• 3 tablespoons olive oil
• 1 medium 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 (approximately 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 garlic, minced
• 2 tablespoons freshly chopped parsley leaves
• 1 teaspoon freshly ground black pepper, plus more as needed

Preparation

Cook the Potatoes:

1. Heat the olive oil in a skillet over medium-high heat.
2. Carefully add the potato wedges, placing them cut side down in the hot oil.
3. Sprinkle with kosher salt and cook for about 10 minutes.
4. Flip the potatoes to the other cut side and cook for an additional 10 minutes until golden brown and tender.
5. Remove the potatoes from the skillet and set aside.

Prepare the Steaks:

1. Wipe the skillet clean with a paper towel.
2. Pat the steaks dry with paper towels and season each portion with kosher salt and black pepper.
3. Heat the skillet over medium-high heat and place the steaks in the hot pan.
4. Cook the steaks for about 1 minute on each side, ensuring they do not stick to the pan.
5. Continue cooking, flipping the steaks every minute, for a total of 4 minutes.

Add the Garlic Butter:

1. Add the unsalted butter to the pan.
2. Add the minced garlic and freshly chopped parsley leaves.
3. Flip the steaks one more time, allowing them to cook in the melted garlic butter for an additional 1-2 minutes, depending on your desired level of doneness.

Serve:

1. Remove the steaks from the pan and let them rest for a few minutes.
2. Serve the steaks with the cooked potatoes on the side, drizzling any remaining garlic butter from the pan over the top.

Enjoy your delicious skillet steak and potatoes!