Skillet Steak and Potatoes
Makes 4 servings
- 2 (1¼-inch-thick) New York strip steaks
- 2½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 (28-ounce) bag baby Yukon gold potatoes, halved
- 1 tablespoon water
- 5 tablespoons unsalted butter, divided
- ¼ cup chopped fresh parsley
- Sprinkle steaks with 1 teaspoon salt and ½ teaspoon pepper. Let stand at room temperature for 20 to 30 minutes.
- In a large microwave-safe bowl, combine potatoes and 1 tablespoon water. Cover with plastic wrap; heat on high for 2 minutes. Spread potatoes on paper towels to cool and dry.
- In a 12-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add potatoes, cut side down, in an even layer; sprinkle with remaining 1½ teaspoons salt and remaining ½ teaspoon pepper. Cook, without stirring, until golden brown, about 10 minutes. Stir; cover and cook until tender, about 10 minutes. Stir in parsley. Remove potatoes from skillet, and cover with foil.
- Increase heat to medium-high. Melt 2 tablespoons butter in skillet. Add steaks; cook until browned and an instant-read thermometer inserted in thickest portion registers 145° to 150° for medium, 5 to 8 minutes per side, or to desired degree of doneness. Remove from skillet, and top steaks with remaining 1 tablespoon butter. Let stand for 5 minutes; serve with potatoes.