The BEST and easiest 5 ingredient dinner ever! With perfectly golden brown, crisp, rosemary roasted potatoes and the most amazing buttery skillet steak!


  • 2 pounds baby Yukon gold potatoes, halved
  • 4 tablespoons unsalted butter, divided
  • 4 fresh rosemary sprigs
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 2 (1 1/4-inch-thick) New York strip steaks
  • 1 1/2 tablespoons Montreal steak seasoning


  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Return to pot and cook on low heat, stirring often, until potatoes are very dry.
  3. Place potatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons butter and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway.
  5. Place a cast iron skillet in the oven.
  6. Using paper towels, pat both sides of the steak dry; season with Montreal steak seasoning. Remove skillet from the oven and heat over medium high heat.
  7. Melt remaining 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
  8. Serve immediately with potatoes, garnished with rosemary, if desired.

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