Sometimes, it’s just hard to beat the classics: Savory Steak and Potatoes done in a simple way for a fast and delicious meal. With a side of homemade steak sauce, this cast iron skillet never looked so good.
My Favorite Kind of New York
The NY strip is one delicious cut of meat and my favorite steak to have with potatoes. Coming from the short loin area of the cow and neighboured by the beef tenderloin, you can expect this cut to be tender! Y’all know we love to switch up our cooks with different and unique flavors, but today felt like a good day to get back to the basics with these Savory Steak and Potatoes.
For this recipe, we used the MVP, the OG, the GOAT, the most famous seasoning pairing of all time: salt and pepper! The great thing about these two is that you probably already have them in your kitchen cupboard (or possibly stockpiled like me)! We used coarse salt and pepper for this cook to give more texture to our steaks. Feel free to add some garlic on there as well if you are into that kind of thing.
Everyday I’m Trufflin’
Another not-so-secret tip to a great Savory Steak & Potatoes recipe is butter. You can put butter on any steak and it’s a guaranteed winner every single time! This is also a great way to add in some extra flavor like herb butter, hatch chile butter, parmesan butter, honey cajun butter, sriracha butter. I think you get it now, right?
You can create any type of butter you’d like for this Savory Steak and Potatoes recipe, but for this cook we used truffle butter. The mushroom, garlic and earthly flavor of this butter makes it a great choice for a savory steak! We melted some in a cast iron bowl and glazed it on our steaks while they were grilling.
Sauce Talk for these Savory Steak and Potatoes
We’re all familiar with my love of glazes, garnishes and drizzles. But how about a steak sauce? I haven’t done many steak sauces recently, so this cook seemed like a good chance to give it a try. Ketchup, soy sauce, worcestershire (spell that without autocorrect…), dijon mustard, white wine vinegar and chipotle purée all blended perfectly together to make this sauce something worthy of dipping this Savory Steak and Potatoes recipe in!
Another frequent flier with any steak entree would be the potato! Who doesn’t love ALL versions of a potato?! Whether they be fried, baked or boiled and mashed, you can count me in! Rosemary, thyme, garlic, salt and pepper were all we added to our skillet potatoes. Simple and easy on the seasoning. That is all you need with this Savory Steak and Potatoes recipe.
Let’s Eat some Savory Steak & Potatoes
That’s all we did today! It may seem simple, but I promise you it was just as delicious as some of our more complex cooks. If you’ve been slow to try my recipes, now is your chance to give this Savory Steak and Potatoes a shot! Slice up that steak and set in the skillet with the potatoes for that extra flare. Best enjoyed with family and friends!
Savory Steak and Potatoes
- 3 NY Strips
- 2 tsp of Coarse Sea Salt
- 2 tsp of Coarse Black Pepper
- 3 tsp of Canola Oil
- 2 tbsp of Truffle Butter for glaze
- Chopped Parsley for garnish
- 2 cups of Golden Potatoes cubed
- 1 tsp of Rosemary chopped
- 1 tsp of Thyme chopped
- 4 Garlic Cloves chopped
- 1 tsp of Kosher Salt
- 1 tsp of Black Pepper
- 1.5 tbsp of Canola Oil
Chipotle Steak Sauce
- ¼ cup of Ketchup
- 1.5 tbsp of Soy Sauce
- 1 tbsp of Worcestershire Sauce
- 1 tbsp of White Vinegar
- 1 tbsp of Dijon Mustard
- ½ tbsp of Chipotle Puree
- Lather your steaks with oil and season thoroughly with salt and pepper. Add some oil to your cubed potatoes and season with salt and pepper. Mix together the ingredients for the Chipotle Steak Sauce, and place it in the fridge until you are ready to use it.
- Preheat your fire for direct cooking at medium high heat (around 375F).
- Preheat your cast iron skillet over the fire with a little canola oil for 1 minute. Once nice and hot, add the potatoes to cook for about 15 minutes making sure to stir frequently.
- When the potatoes begin to soften and brown, push the skillet to the cooler side of the grill and add your steaks. Cook the steaks for about 4 minutes per side until they are 120F internal for medium rare. As the steaks cook, preheat a skillet with the truffle butter (or whatever butter you decide to use). Baste the steaks before every flip in order to create a nicely formed crust. Once the steaks are done, pull them off to rest for 7-8 minutes. Make sure to stir your potatoes occasionally to prevent burning.
- As the steaks rest, add the rosemary, thyme, garlic, salt and pepper to the potatoes. Cook for 30 seconds, then pull off the heat.
- Serve your steak whole or sliced with a side of potatoes and Chipotle Steak Sauce. Enjoy!