Skillet Roasted Steak and Potatoes


2 Thick cut New York strip Steak 
salt and pepper to taste 
Fresh thyme 
Fresh parsley 
Fresh rosemary
Fresh oregano 
To freshly chopped herbs, should use 2 teaspoons each for the steak, and 1 teaspoon each for the potatoes
5 Tablespoons Butter for the Steak 
1 Tablespoon butter for the potatoes 
3 cloves garlic for the steak 
3 cloves garlic for the potatoes 
3 Large Gold potatoes 
1 Tablespoon olive oil 


Heat the oven to 350F.
Heat 2 tablespoons of olive oil in a 10" cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with slat and pepper.
Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery ribs, carrot, potatoes and minced garlic.
Cook over medium flame for 5 minutes.
Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
Return the beef to the pot, add the pearl onions and minced rosemary.
Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
Remove from the oven and serve warm.

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