1 kgs yukon gold potatoes, sliced about ½ inch in thickness
1 tsp thyme, chopped
3 nos garlic cloves, minced
1 tsp rosemary, chopped
1 tsp oregano, chopped
2 nos lean new york steak strip steaks
1 tsp salt and pepper
1/4 cups softened butter
3 nos garlic cloves, minced
1 tsp thyme, chopped
1 tsp rosemary, chopped
1 tsp oregano, chopped
Directions
1- In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
2- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
3- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
