2-4 small fillets *see note
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 butter, garlic and dried herbs and set aside. Season steaks generously with salt, pepper and garlic powder on both sides.
Place the 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.
I’ve tried this with several cuts of meat and they’ve all turned out to be delicious. I’m just looking for the right size – small enough steaks in a 12-inch pan and still get a lot of potatoes in there (usually steaks about 4-6 inches long), and a decent price. The steaks should be about 1 inch thick (I recommend keeping them away from very fine cuts as they will cook very quickly and end up overcooked in the end!)
Any oven-proof pan will work, but I recommend a cast iron pan, because it’s the best one to get that incredible sear on your steak.