Skillet Steak And Potatoes
Ingredients:
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
Instructions:
- 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.
- Tilt the pan to pool the melted butter, add in the freshly minced garlic
- Spoon the melted butter over the steaks, flip and repeat the basting
- Place the steaks onto a cutting board to rest for 5 minutes
- Meantime, stir in the parsley and the lemon juice into the pan
- Let this cool for a minute and taste, add more salt or lemon juice if needed
- Place the potatoes onto a serving dish
- Slice the steak, cross grain into slices ½ inch thick
- Place on top of the potatoes and drizzle with the lemon and parsley liquid
Serve and Enjoy!
