Print

Skillet Steak and Potato Salad

Delicious garlic butter skillet steak with a tangy and delicious potato & corn salad. All the tips and tricks you need to know to perfectly cook a skillet steak!

Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 609 kcal
Author Chelsea, potato salad adapted from Lindsay Hunt's "Healthyish"

Ingredients

Potato Salad

  • 1 and 1/2 pounds fingerling potatoes, (I used a red and yellow mix) halved widthwise
  • Fine Sea Salt and freshly cracked pepper
  • 1 and 1/3 cup corn*
  • 3 ounces cubed fresh mozzarella
  • 2 tablespoons EACH: fresh basil leaves, fresh chives: both finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 3 tablespoons finely chopped flat leaf parsley, separated
  • 3 tablespoons extra virgin olive oil

Skillet Steak

  • 2 (1 to 1 and 1/2 inches thick) rib-eye or New York steaks (steaks should be around 12 ounces each)
  • 3 and 1/2 tablespoons unsalted butter
  • 3 cloves garlic, finely diced
  • 3-4 sprigs mix of fresh thyme and fresh rosemary
  • Freshly cracked pepper and coarse kosher salt
  • 1-2 teaspoons finely chopped flat leaf parsley, optional

Instructions

  1. For the potato salad: Fill a large pot with about an inch of water. Add a steamer insert, cover, bring to a boil, and then add in the washed and halved potatoes on top. Cook until the potatoes are fork-tender, about 15-20 minutes depending on their size. Remove from the pot and set aside. Let cool completely before tossing with the other ingredients. Once cooled, toss with the corn, mozzarella cheese cubes, fresh basil leaves, fresh chives, and 2 tablespoons fresh parsley.

  2. For the dressing on the potatoes: in a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, and remaining 1 tablespoon parsley. Add salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). While whisking constantly, slowly stream in the olive oil. Whisk until smooth. Pour over the the salad. Toss together and let chill in the fridge until the steaks are ready.

  3. Prep the steaks: Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust. Change out the paper towels occasionally if needed.

  4. Prepare the rest of the steak ingredients: Because cooking the steaks will go quickly you want to have everything ready to go! I also like grabbing some plates and a meat thermometer to set near the oven. 

  5. Heat a 12-inch cast iron skillet over high heat for about 5-8 minutes; the pan should smoke just a bit when it is heated and ready.

  6. Just before adding the steaks to the skillet, pat dry with paper towels once more and then liberally coat the steaks with the salt. (Get both sides and the sides of the steaks). Place the steaks in the hot pan and cook for one minute (by then the steaks will have created enough of a crust to be able to easily flip). Flip to the other side and cook for another minute. Continue cooking and flipping for another 3-4 minutes (I flip every 30 seconds or so).

  7. Next you'll want to very slightly reduce the heat and carefully add the butter, garlic, and herbs to the pan. Add cracked pepper to the steaks. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat on the other side. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. (Remember steaks will continue to cook for a little after being removed from heat so I usually pull it off 5-10 degrees early).**

  8. Remove steaks to plates and let rest (covered with foil) for about 5 minutes. Make sure to slice the steaks against the grain and enjoy with the pan juices, some finely chopped parsley if desired, and a side of the potato salad.

Recipe Notes

* If using canned corn use fire-roasted and if not use a good frozen corn. If you can find fresh corn grill it up and cut it off the cob! 

**Rare steak: 125 degrees F; about 6 minutes, Medium-rare steak: 130 degrees F; about 8-9 minutes, Medium steak: 140 degrees; about 9-10 minutes, Medium well steak: 155 degrees, about 10-11 minutes, Well-done steak: 165-170 degrees, about 12-13 minutes