Ingredients
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 lb of Yukon gold potatoes sliced about 1/2 inch in thickness
- 3 garlic cloves - minced
- 1 teaspoon of thyme - chopped
- 1 teaspoon of rosemary - chopped
- 1 teaspoon of oregano - chopped
- 2 grass-fed New York strip steaks
- salt and pepper - to taste
Garlic butter Compound
- 1/4 cup of softened butter
- 3 garlic cloves - minced
- 1 teaspoon of thyme - chopped
- 1 teaspoon of rosemary - chopped
- 1 teaspoon of oregano - chopped
Instructions
- Make the garlic compound. Mix the butter, garlic and fresh chopped herbs.
- In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork tender. Remove and set on a plate.
- Turn the skillet to high heat. Add the steaks. cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. cook the steaks to desired doneness.
- Right before the steaks are done, slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.