Steak Dinner in 30 Minutes
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon mustard powder
- 1 pinch cayenne pepper
- 1 (1 pound) New York strip steak
- 3 tablespoons olive oil, divided
- 6 garlic cloves, smashed
- 2 rosemary sprigs
- 2 thyme sprigs
- 3 tablespoons butter, divided
- ½ pound fingerling potatoes, blanched for 5 minutes and halved vertically
- 1 pound fresh spinach, torn
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- 1 tablespoon lemon juice
- 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.
- 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.
- 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.
- Heat remaining oil in the same skillet over medium heat. Cook potatoes cut-side down in hot oil until golden-brown, about 3 minutes.
- 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.
- 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.
- Cut rested steak into ½-inch-thick slices. Divide steak, potatoes, and spinach between four plates to serve.
Skip the potatoes and sauté mushrooms instead for a healthier version of this steak dinner!
What others are saying
Sam Akinyele says:
One pan, packed with serious flavor. I sautée mushrooms and asparagus in the drippings. Easy clean up and quick.
Katie Hason says:
This steak dinner was incredible! I made it for a date night and hubby was super impressed. Absolutely delicious, tender meat, yummy potatoes, and healthy, flavorful spinach. Definitely going to make this again!
Laura Griffin says:
Yes! Tried this and loved it. Great tasting steak cooked to perfection with these simple steps. Loved everything about this dish and only had to use one pan!
Alex Cabral says:
This was a fantastic steak dinner that paired perfectly with sautéed mushrooms (instead of potatoes). It turned out incredibly tender! If you are not using New York strip steak for this recipe then I recommend using only a T-bone or porterhouse steak. We've tried this recipe out on all three cuts, that's how much we love it. Delicious!
McKenzie C says:
We did mashed potatoes using Yukon gold potatoes and it paired perfectly with this delicious steak. We usually do a simple salt and pepper rub for the steak, but I really liked this garlic, paprika, and cayenne blend.
Gerrayl B says:
I’m an entry level cook (at best) so, I stuck to the recipe and everything came out great!