Categories: Meals

Ingredients

• 2 pounds baby Yukon gold potatoes, halved
• 4 tablespoons unsalted butter, divided
• 4 fresh rosemary sprigs
• Kosher salt and freshly ground black pepper
• 2 (1 1/4-inch-thick) New York strip steaks
• 1 1/2 tablespoons Montreal steak seasoning

Directions

1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Return to pot and cook on low heat, stirring often, until potatoes are very dry.

3. Place potatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons butter and rosemary; season with salt and pepper, to taste. Gently toss to combine.

4. Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway.

5. Place a cast iron skillet in the oven.

6. Using paper towels, pat both sides of the steak dry; season with Montreal steak seasoning. Remove skillet from the oven and heat over medium-high heat.

7. Melt remaining 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.

8. Serve immediately with potatoes, garnished with rosemary, if desired.

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