Frying pan with garlic butter and potatoes, with a juicy sealed fillet and crispy baked potatoes, all baked in one pan. Nothing goes better than a garlic and potato steak.
If you like steak, you’ll go crazy with these ultra popular garlic and potato packages, the BEST quick steak marinade and the flank steak with chimichurri sauce.
It’s been said before that I have an appetite for a man. I’m not sure if that’s an insult or a compliment and I’m not sure who the insult or compliment is directed at either. However, I took it in a good way.
I like to eat. Clearly. I like all kinds of cuisine, vegetables, fruits, desserts and proteins. While I talk about a great game of chicken, I have a deep and abiding love for everything related to beef. Sit me down at a table and give me a big steak. I am not ashamed, nor have I ever been, to eat it all in front of any date, girlfriend, relative or child. All I ask is that you don’t a) ask for a bite or b) try to take a bite without asking. You could lose a finger. I’m just saying.
It was because of a craving for meat and also potatoes and not cleaning up a lot of dishes that I ended up making this dish for dinner the other night. I found out that three steaks are enough for my family. My husband and I each eat one and the kids split the rest between them. You can always get four if they’re on the smaller side, but that’s about as much as I can put into my cast iron.
It was a quiet dinner simply because we were all so busy stuffing our faces with the delicious steaks and potatoes. Frankly, I’m not complaining. We have chaotic days like everyone else, and I’m not ashamed to say that on those particular days, I’ll take a little peace where I can get it.
2-4 small fillets
salt and pepper to taste
garlic powder to taste
1 tablespoon of olive oil
2-4 pounds of small potatoes, cut into cubes
2-6 tablespoons of salted butter, soft enough to mash with a fork one tablespoon per steak, plus two tablespoons for the potatoes
2 teaspoons minced garlic
1 teaspoon dried Italian herb mix
1 teaspoon fresh thyme, chopped
1 teaspoon of fresh chopped parsley
Preheat the oven to 400 degrees. In a small bowl, combine the butter, garlic and dried herbs and set aside. Season the steaks generously with salt, pepper and garlic powder on both sides.
Place pan over medium-high heat and drizzle with oil. Season the steaks for 2-3 minutes on each side until well browned. Transfer to a plate and set aside.
Add the potatoes to the pan, season liberally with salt, pepper and garlic powder and sauté for 3 to 5 minutes until golden brown. Push the potatoes to one side of the pan and return the steaks to the other side of the pan.
Transfer to the oven and cook for 15-20 minutes until the potatoes are fork tender and the steak is cooked to your preferred cooking point.
Immediately after taking it out of the oven, put some garlic butter on each steak and the rest on the potatoes and let it melt on the food before stirring the potatoes to cover them with butter and then cover them with thyme and chopped parsley before serving.