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Skillet Steak and Potatoes

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Pan seared skillet steak and potatoes are easier than you think. Just a few simple ingredients and you’ve got yourself a delicious dinner. Cheaper than eating out at a restaurant and tastes just as good.

This post is sponsored by Foodland Hawai’i. As always, thoughts and opinions are my own. 

There’s nothing like biting into a perfectly seared steak with that crisp exterior and meat that is tender and juicy. Sure going to a steakhouse or fancy restaurant will get you a great meal, but most times at quite the price.

But not to worry, cooking steak on the stove at home is quick and easy and only requires a few ingredients. And you don’t even need a grill.

Ingredients for skillet steak

  • Beef steaks
  • Salt and pepper
  • Unsalted butter. If you only have salted butter, omit the added salt.
  • Garlic. Fresh is best. While it takes an extra few seconds to mince on your own, trust me it’s much more flavorful then the pre minced stuff.
  • Thyme. This gives the steak a herby, woody flavor with floral notes.
  • Yukon gold potatoes. These have a smooth, slightly waxy texture and hold up well to pan frying.

First things first. What cut of meat can you use for this skillet steak recipe?

The best steaks are boneless and about 1 inch thick. These include:

  • New York strip steak: Comes from the loin of the cow. This muscle doesn’t do much work which makes this a tender cut of meat.
  • Ribeye: A boneless piece from the rib section. It usually has great marbling (think fat = flavor).

How to pan sear steak?

  1. Dry steak. This allows the perfect crust to develop.
  2. Season steak. Generously season with salt and pepper.
  3. Preheat your pan. Set over medium high heat and allow the pan to get hot.
  4. Add butter and aromatics. This will give the steak a delicious flavor.
  5. Sear steaks. Once the butter has just begun to melt, add the steaks. Sear for 2-3 minutes on each side or until a crust has developed.
  6. Remove steak and allow it to rest prior to cutting. 
  7. Don’t forget your sides. Make some skillet fried potatoes. Add cubed potatoes and saute 4-5 minutes or until browned. Flip and repeat on both sides.
  8. You can finish the steak and potatoes in the oven if needed. This step can be omitted if you get your desired doneness with pan searing.

Steak doneness temperatures

  • Rare: 125F cool red center
  • Medium rare: 135F warm red center
  • Medium: 145F warm pink center
  • Medium well: 150F slightly pink center
  • Well done: 160F little to no pink

Tip: Using a thermometer will give you the most accurate doneness.

How to store?

Steak is best eaten the day of preparation, but the great thing about this recipe is it makes for a great meal prep option. Place in an airtight container and store in the refrigerator for 3-4 days. 

How to reheat steak?

You’ve done all that work to get a perfectly cooked steak, but somehow you’ve got some leftovers. Not to worry. There’s ways to reheat steak to bring back it’s amazing crust and juiciness. While yes, you can reheat in the microwave, this will cause your steak to cook further and oftentimes dry it out. 

I’ve found the best way to reheat steak is in the oven and finish searing in a pan. Preheat oven to 300F. Place steak on a cooling rack set over a cookie sheet. Heat for 10-15 minutes or until an internal temperature of 110F. Then place in a preheated skillet with butter or oil and sear until desired doneness.

If you really don’t want to use the oven you can also reheat on the stovetop with some butter or oil until desired doneness.

skillet steak and potatoes in a cast iron pan

Can you freeze cooked steak?

Cooked steak can be frozen. Vacuum sealed bags help reduce freezer burn. You can also place it in a zip top bag. This will keep for a few months.

More beef recipes to try

skillet steak and potatoes in a cast iron pan

Skillet Steak and Potatoes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

Pan seared skillet steak and potatoes are easier than you think. Just a few simple ingredients and you’ve got yourself a delicious dinner. Cheaper than eating out at a restaurant and tastes just as good.

Ingredients

  • 2 pounds beef steaks (New York or ribeye)
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 Maika’i Whole Peeled Garlic, minced
  • 2 sprigs thyme
  • 1 pound Yukon gold potatoes, cubed

Instructions

  1. Preheat the oven to 400F.
  2. Heat skillet over medium high heat.
  3. Season steak with salt and pepper.
  4. Add butter, Maika’i Whole Peeled Garlic, and thyme to pan. 
  5. Once butter starts to melt add steak and sear for 2-3 minutes on each side. Using a spoon scoop butter and pour over steak multiple times throughout the cooking process. Remove the steak from the pan and set aside.
  6. Add potatoes to the skillet. Season with salt and pepper. Saute until browned or about 4-5 minutes. Flip potatoes and repeat.
  7. Return steak to skillet and place in the oven. Bake for 10-15 minutes or until steak is at your preferred doneness and the potatoes are fork tender. Be sure to remove your steak 5-10 degrees less than your desired doneness as the steak will continue to heat through when removed. This step can be omitted if you get your desired doneness with pan searing. Allow steak to rest for a few minutes before cutting and ENJOY!

Notes

*New York strip or ribeye are great cuts of meat for pan seared steak.

*Boneless cuts of meat allow for a more even cook.

*Use a meat thermometer to get desired doneness. Remove 5-10 degrees less than donesness temperature as the temperature will continue to rise after removal from the heat.

  • Rare: 125F cool red center
  • Medium rare: 135F warm red center
  • Medium: 145F warm pink center
  • Medium well: 150F slightly pink center
  • Well done: 160F little to no pink

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 789Total Fat: 48gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 235mgSodium: 204mgCarbohydrates: 24gFiber: 3gSugar: 1gProtein: 62g

Nutrition information isn’t always accurate.

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By on June 3rd, 2021

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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