Skillet Steak with Rosemary Roasted Potatoes
The BEST and easiest 5 ingredient dinner ever! With perfectly golden brown, crisp, rosemary roasted potatoes and the most amazing buttery skillet steak!
When I first looked at this meal, I thought, “Father’s Day goals here.”
But wait. As much as I love my dad, I’m not about to pass up the perfect cast iron steak and these golden brown crisp potatoes roasted to perfection. Sorry, Dad.
But don’t worry. You can make this yourself as it only has 5 ingredients! I can’t make it any easier than that, right?
Just be sure to remember these 3 tips.
- Buy good quality steak and butter.
- Season generously.
- Let your cast iron get REALLY REALLY hot.
- Sorry, bonus tip. If you added an additional 1 or 2 TBS of butter to your potatoes and/or steak, I wouldn’t be mad at that.
Skillet Steak with Rosemary Roasted Potatoes
The BEST and easiest 5 ingredient dinner ever! With perfectly golden brown, crisp, rosemary roasted potatoes and the most amazing buttery skillet steak!
Ingredients
- 2 pounds baby Yukon gold potatoes, halved
- 4 tablespoons unsalted butter, divided
- 4 sprigs fresh rosemary
- Kosher salt and freshly ground black pepper
- 2 1 1/4-inch-thick New York strip steaks
- 1 ½ tablespoons Montreal steak seasoning
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Return to pot and cook on low heat, stirring often, until potatoes are very dry.
- Place potatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons butter and rosemary; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway.
- Place a cast iron skillet in the oven.
- Using paper towels, pat both sides of the steak dry; season with Montreal steak seasoning. Remove skillet from the oven and heat over medium high heat.
- Melt remaining 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
- Serve immediately with potatoes, garnished with rosemary, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hello Chungah. Your Site is the best, but is missing Spanish version. I’m studying English and I’m practicing.
I send you one of the recipes. I’d like to translate many recipes and cooperate with the page. Obviously, I’ll practice the recipes too !!!!
I’m from Argentina and I’m 51 years old.
SARTÉN DE BISTECS CON PAPAS ASADAS AL ROMERO
RENDIMIENTO: 4 PORCIONES
TIEMPO DE PREPARACIÓN: 20 MINUTOS
TIEMPO DE COCCIÓN: 30 MINUTOS
TIEMPO TOTAL: 50 MINUTOS
¡La MEJOR y más fácil cena de 5 ingredientes! ¡Con papas asadas perfectamente doradas, crujientes y romero, y el bistec más sabrosísimo!
INGREDIENTES:
1 kg. de papas pequeñas o papines cortadas por la mitad
4 cucharadas de manteca sin sal
4 ramitas de romero fresco
Sal kosher y pimienta negra recién molida
2 bistecs o filetes de carne vacuna (3 cm. aproximadamente de espesor)
1 1/2 cucharadas de condimento para carnes
INSTRUCCIONES
Precalentar el horno a 230 ºC. Aceitar ligeramente una bandeja para hornear o cubrir con spray antiadherente.
En una olla grande de agua hirviendo con sal, cocine las papas cortadas hasta que estén tiernas y sancochadas, alrededor de 3-5 minutos; escurrir bien. Regrese a la olla y cocine a fuego lento, revolviendo a menudo, hasta que las papas estén secas.
Coloque las papas en una sola capa sobre la bandeja para hornear preparada. Agregue 2 cucharadas de manteca y las ramitas de romero; sazone con sal y pimienta a gusto. Agite suavemente para combinar.
Coloque en el horno y hornee durante 20-25 minutos, o hasta que estén doradas y crujientes, revolviendo hasta la mitad.
Coloque una sartén de hierro fundido en el horno.
Usando toallas de papel, seque ambos lados del bistec y sazone con el condimento para carnes. Retire la sartén del horno y caliente a fuego medio-alto.
Derretir 2 cucharadas de manteca restante. Coloque los filetes en el medio de la sartén y cocine hasta que se forme una costra oscura, aproximadamente de 4 a 6 minutos. Use pinzas, voltee y cocine durante 3-4 minutos adicionales o hasta que esté cocido. Deje descansar 5 minutos.
Sirva inmediatamente con papas, adornado con romero, si lo desea.
Ha! I swear I just made almost this exact same dinner tonight, before seeing this post! Great minds think alike, lol!
Yours looks so much prettier of course!
I used a cast iron grill pan for my steaks, and yes, Montreal steak seasoning, but as a marinade. That’s my favorite steak seasoning!
That sounds delicious! Thank you for sharing your version of it!
Why can’t we pin your recipe’s . I obviously am subscribed to your newsletter. You have the best recipes. I delete so many , but not yours as I know there will be another wonderful recipe!
Pinning them to Pinterest you mean? There are sharing options underneath each recipe title and you should be able to pin from there. Let me know if you have any trouble with that. Thanks for your lovely note!
This is making me hungry! My aunt and I are planning a round steak and potatoes menu this week. I think I’ll cook it in the old cast iron skillet.
Cast iron is the best, love those! Have fun Angie, sounds like a yummy menu.
very good -made this tonight.love your recipes.
Thanks Lori! So happy to hear you enjoyed it.
thank you, love all of the ingredients in the cast iron pan, even easier than a sheet pan! I have a steak version of this but it’s only for the steak by itself, so kudos for adding everything to it, makes more sense!
My husband and I just bought 1/4 cow from the butcher in various varieties(ground, steaks, roasts)~ he’ll be making this recipe~ he likes grilled steak, but Pittsburgh is a bit rainy now, and why wait for grill weather when we can use my Mom’s old cast iron skillet? It’s about 50 years old, well seasoned and oh, so HEAVY!!! Thank you for this recipe.
I am SO JEALOUS you have your mom’s 50 year old cast iron skillet!
How long should we leave the pan in the oven? I can’t find that anywhere. Thank you! Not a complaint. People make mistakes.
Hi Zara! It’s not a mistake. 🙂 The pan can be left in the oven until it is preheated and hot, about 5-10 minutes or so. You can also always use your best judgment on when you think the pan is hot enough.