This year I will be making New York Strip Steak & Potatoes for our New Year’s Eve dinner. It is a quick and easy recipe that turns out perfect every time and tastes as good as any restaurant.
Not to mention that by making it at home, it is the fraction of the cost that you would spend at any fancy restaurant, especially on New Year’s Eve.
However, because it is a special occasion, I do spend a little extra money to get a high quality steak. Although 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, and this will be our last ‘cheat’ meal of the year, I wanted something a little bigger.
That is when I decided to make a 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 steak is the perfect amount for two people to share!
You might be curious as 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 less calories, and that means I feel less guilty about eating dessert!
New York Strip Steak & Baby Potatoes
- Baby Gold Potatoes, approximately 8 small potatoes
- Extra Virgin Olive Oil
- Garlic Cloves
- Fresh Rosemary Sprigs
- Kosher Salt
- Fresh Ground Black Pepper
- New York Strip Steak, 1 inch thick
- Balsamic Vinegar
- Montreal Steak Seasoning
- Unsalted Butter
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.
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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- 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.
- In a large pot of salted boiling water, add the baby potatoes and cook until fork tender (approximately 10-12 minutes). Drain and return the potatoes to the pot away from the heat. Cut the potatoes in half.
- Add 2 tablespoons of extra-virgin olive oil, garlic, chopped rosemary, and salt and pepper to taste to the potatoes. Gently toss to combine.
- While the potatoes are boiling, season both sides of the steak with Montreal Steak Seasoning and balsamic vinegar. Set aside and preheat oven to 400°F (205°C).
- Add 2 tablespoons of butter to a large, oven-safe skillet over medium-high heat. Once the butter is melted, add the seasoned steak. Sear on one side for 3 minutes, then flip and sear the other side for 3 minutes.
- Add the seasoned potatoes to the skillet and place in the preheated oven for 5-6 minutes, checking the internal temperature with a digital thermometer for your preference of doneness.
- Using a heavy oven mitt, remove the skillet from the oven and let the meat rest for 8 minutes. Slice and serve.
Recipe provided by icookfortwo.com
Nutrition InformationYield 4
Amount Per Serving Calories 658Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 60mgSodium 276mgCarbohydrates 84gFiber 9gSugar 5gProtein 25g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.