Cast Iron Skillet Steak with Fingerling Potatoes
Monday, June 29, 2020
When it's winter and the grill has been wrapped up for the season, this is a perfect time to break out the cast iron skillet and get your steak on. Adrienne had always tipped her nose to a pan fried steak until I made this one. Once you have flipped the steak, add the fingerling potatoes and greens. The potatoes will become nice and crispy and the greens will soak up the pan juices as they wilt down. Plus at the end of the day, it's a one skillet recipe.
Ingredients
2 1 1/4 lb. bone-in ribeyes
Kosher salt
2 Tbsp. olive oil
1 garlic clove
1 sprig rosemary, fresh
2 Tbsp. unsalted butter
6 fingerling potatoes
Instructions
Pull your steak out of the fridge, salt heavily on both sides. and let them sit at room temperature for an hour. Doing this will ensure your steak cooks evenly all the way through.
In the meantime, wash your fingerling potatoes.
Cut your fingerling potatoes in half, length wise.
Smash the garlic with the side of your knife and discard the skin.
Heat the olive oil in your cast iron skillet until it begins to smoke.
Place the steak in the skillet and cook for 5 minutes.
Flip steaks, add the butter, garlic and rosemary to the pan. You will cook your steak for another 5 to 7 minutes. I tend to lean toward the 5 minute mark for a rarer steak. Once the butter has melted, lean the pan one side and base the steaks with the herby butter that is being made in the pan.
Remove the steaks and let them rest.
As the steaks rest, place the fingering potatoes, cut side down in the pan. Cook until the potatoes are fork tender and crispy on the cut side.
Slice steak off the bone and serve with the potatoes. Enjoy.
Tags
Main
