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:

1. Heat oil in a skillet over medium high heat.
2. Carefully add the potatoes, cut side down to the hot oil
3. Sprinkle with salt and allow to cook for 10 minutes
4. Flip the potatoes to the other cut side and repeat the cooking for 10 minutes
5. Set the potatoes to the side
6. Wipe the skillet out with a paper towel
7. Season each portion of steak with salt and pepper after wiping dry with paper towels.
8. Place the steaks into the hot pan and cook until the side does not stick, about 1 minute
9. Turn the steaks each over and repeat for a total of four minutes
10. Carefully add the butter into the pan and flip the steaks one more time.
11. Tilt the pan to pool the melted butter, add in the freshly minced garlic
12. Spoon the melted butter over the steaks, flip and repeat the basting
13. Place the steaks onto a cutting board to rest for 5 minutes
14. Meantime, stir in the parsley and the lemon juice into the pan
15. Let this cool for a minute and taste, add more salt or lemon juice if needed
16. Place the potatoes onto a serving dish
17. Slice the steak, cross grain into slices ½ inch thick
18. Place on top of the potatoes and drizzle with the lemon and parsley liquid

Serve and Enjoy!