Skillet Steak and Potatoes
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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
  1. Sprinkle steaks with 1 teaspoon salt and ½ teaspoon pepper. Let stand at room temperature for 20 to 30 minutes.
  2. 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.
  3. 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.
  4. 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.