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Skillet Garlic Butter Herb Steak and Potatoes is pan seared and cooked to perfection and topped with a garlic herb butter compound. This is the all-time steak that I take ever had!!

Skillet Garlic Butter Herb Steak and Potatoes in a skillet.

Skillet Garlic Butter Herb Steak and Potatoes

My youngest son is such a steak and potatoes guy. He won't eat annihilation else but I tin count on him to eat a good steak. He actually was in the kitchen with me helping me make this recipe. He loves to cook with me. He even told me to brand sure to "sear the steak", and to give the potatoes a slightly "charred" edge. With his assistance, we were able to create one of the best steaks that you volition ever eat!

You showtime by cooking the potatoes in a delicious garlic herb butter. Information technology really brings amazing flavor to these potatoes. Garlic herb butter potatoes? My heaven.

Skillet Garlic Butter Herb Potatoes close up!

How to cook the perfect skillet steak

  • Let the steak sit at room temperature for 30 minutes. Flavor the steak generously on each side with common salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over loftier heat add the steaks to the pan and sear each side 3 minutes or until brown.
  • Reduce rut to medium low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Washed = 160 degrees. Some say to flip only in one case while cooking, I like to flip mine a few times.
  • Right before serving the steak slather the butter compound on superlative and let information technology melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.

Skillet Garlic Butter Herb Steak and Potatoes in a skillet.

I used to like my steak well done simply at present I similar my steak more medium or medium well. It simply seems more than tender and melt in your mouth this fashion. So I cook the steak to about 145 degrees. The all-time role about this steak is the garlic butter herb compound that you slather on the steak correct at the stop. It only melts into the steak and gives it such incredible flavor.

This skillet steak is easily the best steak that I have had. Cooked to tender and juicy perfection and the butter garlic herb flavour is unreal! Your family will love this skillet repast.

Skillet Garlic Butter Herb Steak and Potatoes in a skillet.

Skillet Steak Repast

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound yukon gold potatoes sliced about ½ inch in thickness
  • three garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • i teaspoon oregano chopped
  • 2 lean New York Steak strip steaks
  • salt and pepper

Garlic Butter Compound:

  • 1/iv loving cup softened butter
  • three garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • ane teaspoon oregano chopped

  • In a big bandage iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and melt and boosted 3 minutes or until fork tender. Remove and set on a plate.

  • Turn the skillet to high heat. Add the steaks. Melt on each side for 3 minutes or until exterior is browned. Reduce heat to medium loftier. Melt the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

  • Right before the steaks are washed, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on elevation of steaks. Add the potatoes back to the pan and rut through and allow the butter melt into the steaks.

Serves: four

Calories 469 kcal (23%) Carbohydrates 17 g (vi%) Protein 26 g (52%) Fat 34 one thousand (52%) Saturated Fatty 17 g (85%) Cholesterol 107 mg (36%) Sodium 198 mg (8%) Potassium 789 mg (23%) Fiber three m (12%) Sugar 1 g (i%) Vitamin A 506 IU (10%) Vitamin C sixteen mg (19%) Calcium 69 mg (7%) Fe six mg (33%)

All nutritional data is based on tertiary party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you utilize, measuring methods and portion sizes per household.

Course Dinner, Main Class, Side Dish

Cuisine American

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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