Introduction
The pan hissed and the kitchen filled with something warm and familiar — browned butter, rosemary, and steak. Today I want to share my go-to NY Strip Steak with Baby Golden Potatoes, a dish I make when friends drop by or when I want a quiet, satisfying dinner. This always takes me back to Sunday dinners. Also, if you like bite-sized steak-and-potato comfort, try a lighter riff on these flavors inspired by butter garlic steak bites with potatoes for a fast weeknight swap.
Why You’ll Love This
- Fast enough for weeknights, but rich enough for guests.
- Hands-on skillet cooking gives crisp edges and deep flavor.
- Uses pantry herbs and one skillet — less cleanup.
- Kid-friendly texture; adults will love the seasoning.
Golden Garlic Parmesan Chicken fans will recognize the same cozy comfort here.
Quick Recipe Snapshot
- Servings: 4–6 (depending on appetite)
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Skill level: Easy
- Taste: savory + buttery
After this snapshot, you can trust the method — it’s straightforward and forgiving.
Ingredients You’ll Need
- 5 lbs NY strip steak
- 1 tbsp Olive oil
- 1 lb Baby golden potatoes, quartered or halved
- 2 tbsp Butter, unsalted
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Rosemary
- 3 Cloves garlic, minced
- Salt and pepper to taste
Chef notes:
- Fresh garlic = bigger flavor.
- Unsalted butter helps control salt.
- Quarter potatoes for even cooking.
- Use room-temp steak for better sear.
How to Make It
- First, heat a large skillet over medium-high and add the olive oil plus 1 tbsp butter. Wait until butter foams and smells nutty.
- Then add the potatoes, oregano, thyme, rosemary, minced garlic, and salt and pepper. Stir so herbs coat the potatoes.
- Next cook the potatoes, stirring often so they brown on the edges, about 3–5 minutes. They should be fork-tender with golden bits.
- Meanwhile, push the potatoes to the side or remove them to a plate and keep the skillet hot.
- Then add the second tablespoon of butter and lay the NY strip steak sliced into strips into the skillet. You should hear a steady sizzle.
- Cook the steak mostly undisturbed for a minute or two, then flip or stir once or twice until it reaches your desired doneness; medium-rare shows a warm pink center and firm edges.
- Finally, return the potatoes to the pan to reheat and mingle with the steak juices, taste, and adjust seasoning. Serve hot.
Kitchen Tips (From My Kitchen)
- Time-saver: Slice the steak before guests arrive so you only sear and serve.
- Common mistake + fix: Crowding the pan steams meat; instead cook in batches for a crisp sear.
- Simple variation: Add a splash of balsamic or a spoonful of Dijon for acidity.
Serving Ideas
- Weeknight dinner: Plate with a green salad and a lemony vinaigrette.
- Casual gathering: Serve family-style from the skillet with crusty bread.
- Brunch twist: Add fried eggs on top for a hearty morning plate; pair with bread pudding for dessert.
Optional garnish: chopped parsley or a pat of butter on very hot steak.
Storing & Leftovers
- Fridge: Keep in an airtight container for 3–4 days.
- Freezer: Freeze portions in a shallow container up to 2 months (potatoes lose texture).
- Reheat: Gently warm in a skillet over medium low to preserve crust.
Leftover idea: Toss strips and potatoes into scrambled eggs or a quick hash for breakfast with bran muffins on the side.
NY Strip Steak with Baby Golden Potatoes
Ingredients
Method
- Heat a large skillet over medium-high and add the olive oil plus 1 tbsp butter. Wait until butter foams and smells nutty.
- Add the potatoes, oregano, thyme, rosemary, minced garlic, and salt and pepper. Stir so herbs coat the potatoes.
- Cook the potatoes, stirring often so they brown on the edges, about 3–5 minutes. They should be fork-tender with golden bits.
- Push the potatoes to the side or remove them to a plate and keep the skillet hot.
- Add the second tablespoon of butter and lay the NY strip steak sliced into strips into the skillet.
- Cook the steak mostly undisturbed for a minute or two, then flip or stir once or twice until it reaches your desired doneness.
- Return the potatoes to the pan to reheat and mingle with the steak juices, taste, and adjust seasoning. Serve hot.
Notes
FAQs
Q: Can I make this ahead?
A: You can roast the potatoes earlier and reheat with the steak for a faster finish; cook steak just before serving.
Q: What can I substitute for NY strip?
A: Sirloin or ribeye work well; adjust cook time for thickness.
Q: How do I know the steak is done?
A: Press it — soft gives rare, springier gives medium, firm gives well done. Also watch internal temps if you prefer: 125°F rare, 135°F medium-rare, 145°F medium. NY Strip Steak with Baby Golden Potatoes shines at medium-rare to medium.
Q: Can I freeze this?
A: Yes, freeze the steak and potatoes together, but expect softer potatoes after thawing.
Final Thoughts
I love how simple ingredients turn into something homey and comforting. Try it once and you’ll see why I keep this in my rotation. Adjust herbs, swap a spice, and make it yours.
Conclusion
For a different take with bold pepper and garlic, I like this inspiration: Steak Au Poivre & Garlic Potatoes – Daphne Oz, which shares lovely technique ideas. Also, if you want a plated, pan-seared version with extra sides, this recipe has good notes: Cast Iron pan-seared NY Strip steak with cherry sauce, roasted …. Give it a try and tell me how your NY Strip Steak with Baby Golden Potatoes turned out.
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