Ingredients
Scale
- 32 ozs of New York Strip steak
- 2 lbs of Yukon gold baby potatoes
- 2 tablespoons of salt, pepper and garlic powder blend (Or 2 teaspoons of each)
- 1 tablespoon of Herbs de provence
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 tablespoons garlic paste or minced garlic
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Cube potatoes and steak into bite size pieces, making sure they are uniformed in size. Season the steak pieces with 1 teaspoon each of salt and pepper.
- In a large cast iron pan, add 2 tablespoons of olive oil and heat to medium. Once the pan is heated, add your potatoes and cook for 4-6 minutes, stirring occasionally. Season them with 1 teaspoon each of salt, pepper and garlic powder.
- Once the potatoes are cooked through, remove them from the pan and set aside. Carefully clean out the bottom of the cast iron pan with a paper towel.
- Then add 2 tablespoons of butter back into the pan and heat to medium high. Add garlic and saute for a minute. Then add cubed steak into the pan. Cook steak for 3-4 minutes making sure to get a nice sear on all sides.
- Once the steak is cooked through, or temping at about 135 degrees internal, turn the heat to low and add back your potatoes. Stir a few times to mix together, then top with 1 more tablespoon of butter, allowing that to melt into everything along with grated parmesan cheese and fresh parsley.
- Serve steak and potatoes while still warm. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
