Skillet Steak And Potatoes

When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! This recipe only has a handful of ingredients and is ready in under 20 minutes.


For the potatoes:

Three tablespoons olive oil

1 unit of weight average measured Yukon Gold or red potatoes, cut into 3/4-inch wedges

1/2 teaspoon meat finished with Jewish law salt

For the hamburger cut and garlic spread:

2 (1-inch-thick) rib-eye or New York meat cuts (around 12 ounces each), or 1/2 pounds go round

side steak,

Cut into two pieces

1 teaspoon meat finished with Jewish law salt

4 tablespoons (1/2 stick) unsalted spread

3 unopened blossoms of tree garlic, minced

2 tablespoons cut recently created parsley leaves

1 teaspoon as not drained traversed awful electric flow, in addition to additional depending on the situation.


Heat oil in a skillet over medium high heat.

Carefully add the potatoes, cut side down to the hot oil

Sprinkle with salt and allow to cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

Set the potatoes to the side

Wipe the skillet out with a paper towel

Season each portion of steak with salt and pepper after wiping dry with paper towels.

Place the steaks into the hot pan and cook until the side does not stick, about 1 minute

Turn the steaks each over and repeat for a total of four minutes

Carefully add the butter into the pan and flip the steaks one more time.

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