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Juicy NY Strip Steak served with baby golden potatoes on a plate

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.