This is a great weekday recipe that is fast and delicious. I found a faster way to make the most amazing potatoes that my family could eat on their own! —Leith Devine
rib eye steaks (2)
garlic cloves, peeled
mini yukon gold potatoes
fresh parsley, chopped
grated parmesan cheese
In This Recipe
Remove steaks from the refrigerator and salt and pepper generously. Set aside.
Wash potatoes and remove any bad spots. In a large microwave safe bowl, put potatoes in and add water to cover. Add 1 TB kosher salt. Add water until the potatoes are covered. Cover bowl with plastic wrap.
Microwave potatoes for approximately 10 minutes or until cooked, when a fork can easily go through. Drain water and let potatoes cool. When cool, gently flatten the potato with the heel of your hand. Don't crush too hard, just press until the skin cracks. Set aside.
Heat up a cast iron skillet until very hot. Add the olive oil. Carefully add the steaks with tongs and let cook for 2 minutes without turning. Add butter and garlic cloves to the pan. Flip the steaks again and cook for 2 more minutes.
Immediately after turning the steaks, begin basting them with the garlic butter, using a tablespoon.
Flip steaks and cook for 1 minute per side. For medium rare, cook for a an additional 3-5 minutes, with an internal temp of 135. For medium, cook an additional 5-7 minutes with an internal temp of 140. For medium well, cook an additional 8-10 minutes with an internal temp of 150.
Remove steaks for resting. Add additional butter to pan and add potatoes. Cook on high heat, basting with butter until skins are crispy. Flip, and cook on the other side until skins are crispy. Don't let the garlic cloves burn. Remove if they start to burn.
Slice steaks and sprinkle with parsley. Remove potatoes from pan and sprinkle with parmesan cheese and parsley. Drizzle any remaining garlic butter onto steaks.