Steak Dinner in 30 Minutes

Directions

1. Mix kosher salt, ½ teaspoon garlic powder, smoked paprika, chili powder, mustard powder, and cayenne pepper together in a small bowl; rub onto steak. Let spiced-rubbed steak come to room temperature.
2. Heat 1 tablespoon oil in a 12-inch cast iron skillet over medium-high heat until smoking; add steak and arrange garlic, rosemary, and thyme next to the steak. Sear steak in hot oil until bottom is forms a dark golden-brown crust, about 2 minutes.
3. Turn steak and cook an additional 30 seconds. Melt 2 tablespoons butter in the skillet next to the steak and stir with the herbs and garlic. Baste steak with melted butter by tilting the pan and spooning butter over the steak; continue cooking steak until other side is also golden brown, 1 to 2 minutes. Transfer steak, garlic, rosemary, and thyme to a plate; scrape pan juices from the skillet over steak and let steak rest for at least 10 minutes.
4. Heat remaining oil in the same skillet over medium heat. Cook potatoes cut-side down in hot oil until golden-brown, about 3 minutes.
5. Pour all accumluated juices from under the steak over potatoes. Turn potatoes, season with salt, and continue cooking until browned, about 2 minutes more; transfer to a plate. Scrape pan juices over potatoes.
6. Return skillet to medium heat. Melt remaining tablespoon butter in the skillet. Stir spinach into melted butter; season with ½ teaspoon garlic powder, salt, and pepper. Pour lemon juice over spinach and sauté until wilted, 2 to 4 minutes.
7. Cut rested steak into ½-inch-thick slices. Divide steak, potatoes, and spinach between four plates to serve.