It’s pretty well known in our household that if I’ve had a long, busy day at work, supper is going to be quick and easy. Usually, that means I’m going to be chopping up some meat and vegetables, throwing it all in one skillet and having everyone’s supper on their plates less than thirty minutes later. I know there are MANY reading this who follow the same methods after work wipes you out.
If that’s you, you’ll be pleased to know that some of my very best tasting recipes have been discovered doing that very thing! I could spend all of a Saturday prepping something fancy and present it in the most beautiful way, and the kids would likely still think it was just “blah,” but when I chop up some steak and throw it in a cast iron with some veggies, I hear, “this one is a keeper, Lolly!” Kids are funny. Maybe one of these days they’ll share my love for what they currently see as the “weirder foods,” but until then, I won’t complain about them thinking I’m like Emeril Lagasse for the meals that require little effort.
I’ve got to give it to them, though. While this recipe doesn’t take a lot of work, it is pretty stinking tasty! Cooking steak and potatoes in a cast iron is absolutely the way to go. The potatoes come out of the pan soft on the inside with the perfect crisp on the outside, and the steak is tender and juicy. Yum!! With this recipe, the rest of the magic is all about the butter and spices.
22-24 ounces thick-cut ribeye steak
1.5 pound bag baby yellow potatoes
1 bunch of asparagus
2 tablespoons olive oil + a little more to mix potatoes
4 tablespoons butter
1 tablespoon thyme-compound butter (directions below)
1 teaspoon minced garlic
1 teaspoon ground mustard
1 tablespoon fresh thyme leaves
1 tablespoon + 1 teaspoon fresh rosemary, finely chopped
1/2 tablespoon fresh oregano, chopped
1/4 cup soy sauce
**thyme-compound butter is made by cooking 1 tablespoon of fresh thyme leaves into 3 tablespoons of butter and then cooling until butter is re-stabilized.
For the steak, I used a thick-cut ribeye, cut it into cubes and let it marinate in a fourth cup of soy sauce, one tablespoon of olive oil and one tablespoon fresh, finely-chopped rosemary. I let it sit in the marinade while I was preparing the potatoes, and that was the perfect amount of time for some added flavor without overpowering the meat!
Now, for the potatoes, when I’m roasting potatoes in the oven or searing them in a pan, I always use baby yellow potatoes. You just can’t beat them! I cut them in half for this recipe and tossed them in a mixing bowl with a little olive oil, one tablespoon of fresh thyme leaves, one teaspoon of fresh rosemary, one teaspoon of ground mustard, one-half tablespoon of fresh chopped oregano, and a little kosher salt and pepper. I also cut the large, chunky ends off the asparagus and then, cut the asparagus in half, added them to the bowl with the potatoes and mixed well until all spices and vegetables were well-combined.
In a large cast iron skillet over medium high heat, melt two tablespoons of butter with one tablespoon olive oil; add seasoned potatoes and let them cook without moving for about 4 minutes. Reduce heat to medium; add asparagus. Then stir, cover and cook for an additional 10 minutes until potatoes wedges and asparagus are golden brown and fork-tender, stirring occasionally. You’ll think they’re burning. They’re not!! Transfer pan seared potatoes to a plate and set aside.
Now it’s time to turn up the heat! You’ll want the skillet on high. Add two tablespoons of butter and one teaspoon of minced garlic. Remove steak from marinade and place in pan. Cook, stirring occasionally, until desired level of doneness. Right before the steak is done, add two tablespoons of marinade and let the meat soak up the juices.
Add potatoes and asparagus back to the skillet; stir long enough to rewarm the potatoes. Then remove from heat, and add one tablespoon of thyme compound butter, and enjoy! You can also garnish with a few more fresh herbs and Parmesan cheese because…why not?!