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.