New York Strip Steak and Potatoes Recipe

When it comes to what to make on a special occasion, for instance on Father’s Day, you can’t go wrong with cooking New York Strip Steak and Potatoes. At least that is the case in our house.

It is a quick and easy recipe that turns out perfect every time and tastes just as good, if not better than any steakhouse. Not to mention that by making it at home, it is a fraction of the cost that you would spend at any fancy restaurant.

However, because I only make this dish on special occasions, I do spend a little extra money to get a high quality steak. As much as I love a good rib-eye steak, it contains a little too much fat for me to serve it for a celebration dinner.

Of course, filet mignon would typically be my second choice when picking out a steak. However, because filets are rather small they sometimes aren’t enough to fill my husband’s appetite, especially on Father’s Day.

So that is when I make a New York strip steak instead. It is cut from the same section of the cow as the filet, but a strip steak contains a little more fat and is more compact and dense.

Plus, one large steak is the perfect amount for two people to share!

Potatoes

You might be curious as to why I chose baby potatoes over a classic steakhouse baked potato for this recipe. Although baked potatoes would be my go-to side dish for just about any steak, I wanted to finish the potatoes off in the same skillet as the steak.

Not only does it make a beautiful presentation when serving, it also allows the potatoes to absorb some of the juices from the steak that are in the bottom of the pan.

And that means that there is less butter needed to flavor the potatoes. Less butter means fewer calories, and that means I feel less guilty about eating dessert!

New York Strip Steak & Baby Potatoes

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 lb. baby gold potatoes, approximately 8 small potatoes
• 2 Tbsp. extra-virgin olive oil
• 3 garlic cloves, finely diced
• 1 1/2 teaspoons. fresh chopped rosemary, plus additional sprigs
• Kosher salt
• Fresh ground black pepper
• 8 oz. New York Strip Steak, 1 inch thick
• 1/2 tbsp. balsamic vinegar
• 1 teaspoon Montreal Steak Seasoning
• 2 Tablespoons unsalted butter.

INSTRUCTIONS

The first step in making New York strip steak and potatoes is to remove the steak from the refrigerator to take the chill off of it before cooking. This will lessen the shock when the steak is put in a hot skillet.

Then fill a large pot with water and generously salt the water and bring it to a boil. While you wait for the water to come to a boil, scrub the potatoes clean and pat them dry.

When the water is at a roiling boil, add the baby potatoes and cook until fork tender. Depending on the size of your potatoes, this will take approximately 10-12 minutes.

While the potatoes are boiling, season both sides of the steak with Montreal steak seasoning and balsamic vinegar. Set aside and preheat the oven.

When the potatoes are fork tender, drain them in a colander and return them to the pot that is placed away from the heat source. The residual heat from the pan will help dry the potatoes so that they turn out nice and fluffy. Let them sit in the pan for 2-3 minutes.

Then remove the potatoes and cut each one in half. Although you could keep them whole, cutting them will provide more surface area for the seasoning to penetrate.

Season The Potatoes

In the same pot that you boiled the potatoes, add 2 tablespoons of extra-virgin olive oil, garlic, chopped rosemary, and salt and pepper and stir to combine. Then add the cut potatoes to the pan and gently toss to coat. Set the potatoes aside while you prepare the New York Strip steak.

Sear The Steak

Add 2 tablespoons of butter to a large, oven-safe skillet over medium-high heat. I prefer to use a cast iron or heavy bottom stainless steel skillet. Both can withstand being put in the oven, even at high temperatures.

Once the butter is melted, add the seasoned steak to the skillet. Sear on one side for 3 minutes, without disturbing or moving the steak around.

Then flip and sear the other side for another 3 minutes. Remove the skillet from the heat and add the seasoned potatoes to the pan.

Be sure to arrange the potatoes on one side of the skillet and the steak on the other side. Then add a sprig of rosemary to the pan.

Carefully place the skillet in the preheated oven. Bake for 5-6 minutes, checking the internal temperature with a digital thermometer for your preference of doneness.

Steak Doneness Temperature Guide

Rare – 125°-130°F

• Seared outside, 75% red in center, slightly cool center

Medium Rare – 130°-140°F

• Seared outside, 50% red in center, slightly firm

Medium – 140°-150°F

• Seared outside, pink in center, firm and springy

Medium-Well – 150°-160°F

• Seared outside, very slight pink in center, firm

Well-Done – 160°+

• Seared outside, brown center, very firm

*Be sure to test the center, thickest part of your steak for doneness with a digital, instant read thermometer.

When your steak is cooked to your preference use a heavy oven mitt to remove the skillet from the oven. I would highly suggest leaving the oven mitt on the handle of the skillet so you don’t accidentally grab it when you go to transfer the New York Strip steak and potatoes from the pan.

Let the meat rest for 8 minutes before serving. Then slice the steak across the grain and serve with the seasoned potatoes.

Enjoy! Mary

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If you are looking for another delicious dinner recipe for two, be sure to try this Beef Stew recipe. It is one of my favorites! And for all of my main dish recipes be sure to visit the Main Course Page located under the Recipe Index tab at the top of this article.

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