Ingredients
For the Potatoes:
3 teaspoons olive oil
1 lb. red or Yukon Gold potatoes, peeled and cut into 3/4-inch wedges
1/2 teaspoon kosher salt
For the Steak and Garlic Butter:
2 rib-eye or New York strip steaks, each about one inch thick, or 1 lb. of flank steak, halved
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon black pepper, or to taste
Instructions

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Instructions
Cook the Potatoes:
Place a skillet over medium-high heat and add the olive oil.
Gently place the potatoes in the heated oil, cut sides down.
Add the salt and let them cook for 10 minutes.
After 10 minutes, turn the potatoes over to cook the other side.
Once cooked, remove the potatoes from the skillet and set aside.
Prepare the Steaks:
Using a paper towel, wipe the skillet clean.
Pat the steak pieces dry with paper towels and sprinkle with kosher salt and black pepper.
Heat the skillet again over medium-high heat.
Cook the steaks for about a minute on each side until they no longer stick to the pan.
Continue to cook the steaks for a total of four minutes, flipping them over halfway through.
Make the Garlic Butter:
Add the butter to the pan with caution.
Add the minced garlic and chopped parsley to the melted butter.
Turn the steaks once more to coat them in the garlic butter.
Serve:
Serve the steaks hot with the cooked potatoes on the side.
Enjoy your quick and hearty skillet steak and potatoes meal!