NY Strip Steak with Baby Golden Potatoes Recipe – Cozy skillet comfort in under an hour

Introduction

The kitchen filled with butter, garlic, and rosemary—that warm smell always pulls me back into the house. Today I’m sharing my easy NY Strip Steak with Baby Golden Potatoes, a skillet supper that sings of simple Sunday dinners. This always takes me back to Sunday dinners. If you love quick skillet meals, you might also enjoy my take on a garlic butter steak and potatoes skillet, which uses many of the same tricks.

Why You’ll Love This

• Fast and hands-on: ready in about 40–50 minutes.
• Comforting flavors: buttery, garlicky, and herb-scented.
• Great for guests: slices are easy to share.
• Uses pantry herbs and small potatoes—budget-friendly.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 25–35 minutes
• Total time: 35–45 minutes
• Skill level: Easy
• Taste: savory + buttery

Also, if you want a bolder take, try a spiced version like this cajun garlic butter steak with cheesy alfredo tortellini for inspiration.

Ingredients You’ll Need

• 5 lbs NY strip steak — trim if needed
  • Chef note: slice against the grain for tenderness.
• 1 tbsp olive oil
  • Chef note: heats quickly, use medium-high.
• 1 lb. baby golden potatoes, quartered or halved
  • Chef note: uniform size for even cooking.
• 2 tbsp unsalted butter
  • Chef note: unsalted helps control seasoning.
• 1 tsp oregano
  • Chef note: dried is fine here.
• 1 tsp thyme
  • Chef note: pairs well with beef.
• 1 tsp rosemary
  • Chef note: crush leaves for release.
• 3 cloves garlic, minced
  • Chef note: fresh garlic = brighter flavor.
• Salt and pepper to taste

How to Make It

1. First, heat a large skillet over medium-high. Add the olive oil and 1 tbsp butter. Wait until the butter melts and just begins to foam.
2. Then, add the potatoes and sprinkle the oregano, thyme, rosemary, salt, and pepper. Stir to coat. You should hear a steady sizzle.
3. Next, cook the potatoes, stirring often, until edges turn golden and a fork slides in easily, about 3–5 minutes. They should smell toasty.
4. Meanwhile, slice the NY strip into strips across the grain. Pat the meat dry and season lightly with salt and pepper.
5. After that, move the potatoes to a plate and wipe the skillet briefly if there’s excessive fond. Add the second tbsp of butter and let it brown slightly.
6. Now add the steak strips in a single layer. Don’t crowd the pan. Let them sear without moving too much; you want brown edges and a pink center for medium, usually 2–3 minutes per side depending on thickness.
7. Then, stir only a few times so the meat keeps its sear. Look for a deep brown crust and juices that run slightly pink.
8. Finally, return the potatoes to the skillet to rewarm, toss gently with the steak, and taste for seasoning. Serve hot and finish with a torn herb or a small pat of butter if you like.

If you want extra depth, check my notes on searing in this cajun steak tips with cheesy rigatoni for techniques that help create a better crust.

Kitchen Tips (From My Kitchen)

1. Time-saver: Slice potatoes evenly before you start to reduce total cook time.
2. Common mistake + fix: If the pan steams instead of sears, raise the heat and dry the meat; a hot, dry pan gives a better crust.
3. Simple variation: Add a splash of balsamic or a spoonful of Dijon for a tangy finish; for richness, wrap strips in bacon like in this bacon-wrapped idea (adapted for beef).

Serving Ideas

• Weeknight dinner: Serve with a green salad and crusty bread.
• Casual gathering: Pass family-style from the skillet; everyone can pick slices.
• Brunch twist: Add a fried egg on top for a hearty morning plate.
• Holiday side: Offer roasted root vegetables alongside.
• Garnish: chopped parsley, flaky sea salt, or a squeeze of lemon. Also try pairing with bold flavors found in this Chinese pepper steak with onions for fusion sides.

Storing & Leftovers

• Fridge: Store in an airtight container up to 3–4 days.
• Freezer: Freeze cooked meat and potatoes up to 2 months in a freezer-safe bag.
• Reheat: Gently reheat in a hot skillet to keep the crust and avoid sogginess.
  Leftover idea: Toss cold slices and potatoes in a warm grain bowl with greens.

FAQs

Q: Can I make this ahead?
A: Yes. Cook both components, cool, and store separately. Reheat in a skillet for best texture.

Q: What if I don’t have baby potatoes?
A: Use quartered red potatoes or small yukon golds; adjust cook time until fork tender. This NY Strip Steak with Baby Golden Potatoes method still works well.

Q: How do I know the steak is done?
A: Look for a deep brown crust; press—soft = rare, springy = medium, firm = well done. Use a thermometer: 130–135°F for medium-rare.

Q: Can I freeze the finished dish?
A: Yes, but texture is best if you freeze separately and reheat carefully to avoid mushy potatoes.

Final Thoughts

I love this dish because it’s honest, fast, and full of flavor—no fuss, just good food you can count on. Tweak the herbs, add a splash of vinegar, or try a smoky paprika for a different mood. Give it a go and tell me how you like your steak—this version of NY Strip Steak with Baby Golden Potatoes.

Conclusion

For another take on steak and potatoes with peppered flavor, see Steak Au Poivre & Garlic Potatoes – Daphne Oz for inspiration. Also, if you enjoy pan-seared presentations, check this Cast Iron pan-seared NY Strip steak with cherry sauce, roasted … for plating ideas.

NY Strip Steak with Baby Golden Potatoes

A comforting skillet dish featuring tender NY strip steak paired with buttery baby golden potatoes, ready in under an hour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 5 lbs NY strip steak Trim if needed.
• 1 tbsp olive oil Heats quickly, use medium-high.
• 1 lb baby golden potatoes, quartered or halved Uniform size for even cooking.
• 2 tbsp unsalted butter Helps control seasoning.
• 1 tsp oregano Dried is fine here.
• 1 tsp thyme Pairs well with beef.
• 1 tsp rosemary Crush leaves for release.
• 3 cloves garlic, minced Fresh garlic = brighter flavor.
• Salt and pepper to taste

Method

 

Preparation

1. Heat a large skillet over medium-high heat. Add the olive oil and 1 tbsp of butter. Wait until the butter melts and just begins to foam.
2. Add the potatoes and sprinkle the oregano, thyme, rosemary, salt, and pepper. Stir to coat.
3. Cook the potatoes, stirring often, until edges turn golden and a fork slides in easily, about 3–5 minutes.
4. Meanwhile, slice the NY strip into strips across the grain. Pat the meat dry and season lightly with salt and pepper.
5. Move the potatoes to a plate and wipe the skillet briefly if there’s excessive fond. Add the second tbsp of butter and let it brown slightly.
6. Add the steak strips in a single layer. Don’t crowd the pan. Let them sear without moving too much; you want brown edges and a pink center for medium, usually 2–3 minutes per side depending on thickness.
7. Stir only a few times so the meat keeps its sear. Look for a deep brown crust and juices that run slightly pink.
8. Return the potatoes to the skillet to rewarm, toss gently with the steak, and taste for seasoning. Serve hot, finishing with a torn herb or a small pat of butter if desired.

Notes

Time-saver: Slice potatoes evenly before you start to reduce total cook time. Common mistake + fix: If the pan steams instead of sears, raise the heat and dry the meat; a hot, dry pan gives a better crust. Simple variation: Add a splash of balsamic or a spoonful of Dijon for a tangy finish.