Steak and Potatoes
Steak and Potatoes - an easy one pan skillet meal perfect for busy weeknights or a special date-night in. Perfectly seared steak cooks up tender, juicy in a buttery, garlic and herb sauce. Gluten free, sugar free, paleo and Whole30 compliant. Swap with turnips or jicama for a low carb / keto version.
Ingredients
- 2 1/4 tablespoons avocado oil , divided
- 2 tablespoons ghee or butter , divided
- 2/3 pound baby potatoes , cut into halves or quarters (swap with turnips or jicama for a low carb / keto version)
- 2 cloves garlic , minced
- Coarse salt and freshly ground pepper
- 2 One and half inch (1 1/2) boneless New York strip or rib-eye steaks , trimmed
- 2 sprigs fresh thyme or rosemary finely chopped
- 1/2 teaspoon fresh rosemary finely chopped
Instructions
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Pat steaks dry with a paper towel.
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Heat a cast iron skillet over medium high heat, add 1 tablespoon avocado oil and ghee. Add the potatoes, cut-side down and season with salt and pepper. Cook undisturbed for about 5 minutes, until golden-brown. Use tongs to flip potatoes and cook for an additional 5 minutes, or until browned and the potatoes are tender. Transfer to a plate and set aside.
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Wipe down the skillet with paper towels and return the skillet over high heat for several minutes, until the pan begins to smoke.
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Add another 1 tablespoon of avocado oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
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Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness:
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For Medium Rare: 3 to 5 minutes (135 degrees F)
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For Medium: 5 to 7 minutes for medium (140 degrees F)
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For Medium Well: 8 to 10 minutes for medium-well (150 degrees F)
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Once the steaks are almost done, reduce heat to low. Add remaining ghee, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.
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Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
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Serve with potatoes along with any remaining sauce.