Categories: Meals

Ingredients

• 2 New York strip steaks
• 2 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 28 oz. bag baby Yukon gold potatoes, halved
• 1 tbsp. water
• 5 tbsp. unsalted butter, divided
• 1/4 cup chopped fresh parsley

Directions

1. Sprinkle steaks with 1 tsp salt and 1/2 tsp pepper. Let stand at room temp for 20 to 30 minutes.

2. In a large microwave-safe bowl, combine potatoes and 1 tbsp. water. Cover with plastic wrap; microwave on high for 2 minutes. Spread potatoes on paper towels to cool and dry.

3. In a 12-inch cast-iron skillet, melt 2 tbsp. butter over medium heat. Add potatoes, cut side down, in an even layer; sprinkle with remaining 1 1/2 tsp salt and remaining 1/2 tsp pepper. Cook, without stirring, until golden brown, about 10 minutes. Stir; cover and cook until tender, about 10 minutes more. Stir in parsley. Remove potatoes from skillet, and cover with foil.

4. Increase heat to medium-high. Melt 2 tbsp. butter in skillet. Add steaks; cook, turning once, until browned and cooked to your liking, 5 to 8 minutes per side, for medium. Remove from skillet, and top steaks with remaining 1 tbsp. butter. Let stand for 5 minutes; serve with potatoes.

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