New York Strip Steaks with buttery herbed fingerling potatoes



Some nights, I want meat and potatoes. So, I make it. ‘Cause, that’s what I do.

2 NY Strip Steaks
1 T oil
Salt & pepper for steaks
14 oz of fingerling potatoes, large ones sliced in half
1 C water
1/4 teaspoon thyme
1/2 teaspoon kosher salt
1/8 teaspoon oregano
1 T fresh parsley, chopped
2 T + 1 T butter, softened

I started with two NY strip steaks. Sprinkle them with salt and pepper. Preheat your oven to 400. Then heat a tablespoon of oil in a heavy-bottomed skillet over medium-high heat. I use enameled cast iron. Place the steaks in the skillet for about two minutes, flip them over and brown the other side for two minutes. There will be a lot of smoke and sizzling.

Prepare your drip pan and coat with non-stick spray. Place the browned steaks on the pan and pop them into the oven for about 25-30 minutes.

Meanwhile. That dirty skillet? Don’t clean it. Place 14oz of fingerling potatoes in there (halve the larger ones) with a cup of water. Bring to a boil, stirring up all the bits and pieces from the bottom of the skillet.

See what we did here? Instant beef broth! Add the thyme and kosher salt, and cover. Cook over medium for 20 minutes. Then add 1 T butter, stirring gently. Remove from heat.

Prepare the herb butter for the steaks by adding the oregano and parsley to 2 T of softened butter. Stir. Dollop onto the steaks. Serve the steaks and potatoes with a fresh salad.




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10 Responses to New York Strip Steaks with buttery herbed fingerling potatoes

  1. zendictive had this to say about that:

    I’m a steak and potato lover….yummy stuff

  2. thegift73 had this to say about that:

    Now that just made me very hungry.

  3. The Passionate Culinarian had this to say about that:

    Okay,okay…I admit it. I licked my computer screen when I saw your photos of this awesomely awesome dish. Thankfully no one else was around, so I didn’t have to explain my actions….


  4. mindyqs had this to say about that:

    I agree with Amy – the potatoes look so festive and delicious! And now I’m hungry.

  5. Army Amy had this to say about that:

    I love the different colors of the potatoes. They look yummy!*

    • glutenvygirl had this to say about that:

      They’re my fave potatoes! You can do anything with them. Boil bake fry. I use leftover ones to slice up for breakfast potatoes:)
      Thanks for the comment!:)

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