You know what’s romantic? Eating a steakhouse style dinner from the comfort of your own home with your sweetie on Valentine’s Day. You know what’s not romantic? Having to clean up the pan from the steaks, another from the spinach, and a roasting pan from the potatoes. What’s the solution? Cook the entire dinner in one skillet!
In this recipe, I walk you through how to cook an entire, gorgeous steak dinner using just one cast iron skillet.
Find the full article on The Epoch Times.
One-Skillet, No-Fuss Steakhouse Dinner
Ingredients
- 1 (1-pound) New York strip steak
- Kosher salt
- Freshly ground black pepper
- 1 tsp garlic powder, divided
- 2 tbsp olive oil, divided
- 3 garlic cloves, smashed
- 4 fresh thyme sprigs
- 3 tbsp butter, divided
- 1 pound fingerling potatoes, halved lengthwise and blanched for 10 minutes in salted water
- 1 bunch fresh Swiss chard, roughly chopped
- 2 tsp lemon juice or clear-ish vinegar (sherry, apple cider, champagne, etc.)
Instructions
- Season steak with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Let steak come to room temperature for at least 15 minutes.
- Heat 1 tablespoon oil in a 12-inch cast iron skillet over medium-high heat until smoking. Be sure to turn on your oven vent—things are going to get smoky! Add steak and arrange garlic and thyme next to the steak. Sear steak until a dark golden-brown crust forms on the bottom, about 3 minutes.
- Flip steak and add 2 tablespoons butter to the skillet. Baste steak with melted butter by tilting the pan and spooning the pooled butter over the steak. Continue cooking steak until the other side is also golden-brown, 2 to 3 minutes, and an internal thermometer registers 130 degrees F for medium-rare. Transfer steak to a plate, return skillet to stovetop, and reduce heat to medium. Let steak rest for at least 10 minutes.
- Add potatoes to the skillet, cut-side down in the hot leftover oil and butter, and cook until golden-brown, 2 to 3 minutes.
- Pour all accumulated juices from under the steak over the potatoes. Turn potatoes, season with salt, and continue cooking until browned, about 2 minutes more. Transfer potatoes to a plate and scrape pan juices over them.
- Return skillet to medium heat. Melt remaining tablespoon butter in the skillet. Stir Swiss chard into melted butter and season with 1/2 teaspoon garlic powder, salt, and pepper. Stir in lemon juice or vinegar and sauté until wilted, 2 to 3 minutes.
- Cut rested steak into 1/2-inch-thick slices. Divide steak, potatoes, and Swiss chard between two plates to serve.
- 1 (1-pound) New York strip steak
- Kosher salt
- Freshly ground black pepper
- 1 tsp garlic powder, divided
- 2 tbsp olive oil, divided
- 3 garlic cloves, smashed
- 4 fresh thyme sprigs
- 3 tbsp butter, divided
- 1 pound fingerling potatoes, halved lengthwise and blanched for 10 minutes in salted water
- 1 bunch fresh Swiss chard, roughly chopped
- 2 tsp lemon juice or clear-ish vinegar (sherry, apple cider, champagne, etc.)
Notes
Cooking Tips
Did you forget to par-boil your potatoes ahead of time? No worries! After you pull your steak out of the skillet, scrape all of the butter, thyme, and garlic over the steak instead of leaving it in the skillet. Place the halved raw potatoes in the skillet, cover with water, and bring to a boil over high heat. Cook for 10 minutes or until fork-tender, drain, then pour the butter, thyme, and garlic back into the skillet and continue with the recipe as written.
Use any greens you like—kale, spinach, escarole, whatever!
You can use any cut of steak that you like, just use an internal thermometer and pull it out of the skillet when it reaches 130 degrees F, as cooking times will vary.