Skillet Garlic-Herb Butter Steak and Parmesan Potatoes

Perfectly seared steak with tender roasted potatoes - dancing under a blanket of garlic-herb butter. And you need just ONE skillet - a pan that makes appearances both on the stovetop and in the oven, and creates this amazing dinner in under 40 minutes.

Despite what you may have heard about cooking steak, flipping it multiple times is actually a GOOD thing. After the first essential sear (which prevents sticking), flipping steak often ensures even cooking. Leaving steaks alone for the first sear is important because, if you try to flip them too early, they'll stick to the pan. You don't want that scenario, so be patient and get each uncooked side get nice and brown before flipping. Then, let the flipping begin.

About the garlic-herb butter: We're basically making a compound butter here - a compound butter is softened butter with other ingredients woven in. When you put the compound butter on the hot steak (or ANYTHING hot for that matter, including vegetables, chicken, fish, and pasta), the butter melts, the herbs spread and you have an instant, dreamy sauce.

In this compound butter, I added minced garlic and fresh herbs (the ones I already had on hand - parsley and thyme). Use what you have - you can even use ONE herb and still create a compound butter. I suggest you use at least one fresh herb and the rest can be dried. There's something about the burst of fresh flavor and color, oozing from the butter, that you simply can't beat. And take note, traditional compound butter has fresh lemon zest in it - so you could add that too. You can also add shallots, rosemary, cilantro, and so on. You can't go wrong here.

About the minced garlic: I used dried minced garlic in the compound butter because I adore how it adds more of a toasty flavor to the creamy butter (versus the pungency of fresh garlic or the powdery feeling of garlic powder). Granulated garlic and minced garlic are preferable here and they're both sold in the spice aisle.

Skillet Garlic-Herb Butter Steak and Parmesan Potatoes

2 tablespoons olive oil, divided
4 tablespoons butter, softened and divided
8-10 small yellow or red potatoes, cut into wedges
2 tablespoons grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and ground black pepper
4 boneless sirloin steaks (4-5 ounces each), or 2 New York strip steaks (8-10 ounces each)
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley or 1/2 teaspoon dried
1 tablespoon fresh thyme leaves, or 1/2 teaspoon dried

Preheat the oven to 400 degrees.
Combine 1 tablespoon of the oil and 1 tablespoon of the butter in a large ovenproof skillet (I prefer cast iron for this dish). Set the pan over medium-heat heat. When the butter has melted, add the potatoes, parmesan, oregano, and basil and toss to coat. Season with salt and pepper. Arrange the potatoes so they are in a single layer (as much as possible, depending on the size of your skillet). Transfer the skillet to the oven and roast for 20 to 30 minutes, until the potatoes are golden brown and cooked through, stirring once during cooking. We'll reheat the potatoes with the steaks so don't let them get overly browned.
Transfer the potatoes to a plate and set aside.
Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the steaks. Get a good sear on the first side before flipping (cook for 2 to 3 minutes before checking). Get a good sear on that second side before flipping (again, wait about 2 to 3 minutes before checking). Cook an additional 3 to 5 minutes, until cooked to desired doneness, flipping frequently. Return the potatoes to the pan, remove the pan from the heat and cover with foil (this reheats the potatoes and lets the steaks rest).
In a small bowl, combine the remaining 3 tablespoons butter, minced garlic, parsley, and thyme (or whatever herbs you're using). Mix well.
Remove the foil and top the steaks with a dollop of butter.

Serves 4