One recipe, one polished dinner: a juicy steak bathed in garlic butter, paired with tender potatoes bound with melty cheese, all cooked in a single skillet. Minimal washing up, maximum flavor — exactly the sort of comforting, satisfying supper that feels just right on a weeknight.
Ingredients
- Beef steak (ribeye or strip steak), 2 x 250–300g (9–10.5 oz) each
- Starchy potatoes, 600g (1 lb 5 oz)
- Unsalted butter, 60g (4 tbsp)
- Olive oil, 2 tbsp
- Garlic, 4 cloves
- Cheddar cheese, 120g (4.2 oz)
- Mozzarella, 80g (2.8 oz)
- Heavy cream, 60ml (1/4 cup) (for extra richness, or use milk)
- Fresh thyme, 1 tsp leaves (or 1/2 tsp dried)
- Smoked paprika, 1/2 tsp
- Salt, to taste
- Black pepper, to taste
- Parsley, for serving, 1–2 tbsp
How to make it
- Take the steaks out of the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Wash the potatoes, cut them into small cubes (1.5–2cm / 1/2–3/4 inch), and pat them dry.
- In a large heavy skillet, heat the olive oil over medium heat. Add the potatoes, then season with the paprika, a pinch of salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until lightly golden.
- Add 2–3 tbsp water, cover, and let the potatoes steam for 6–8 minutes, until tender inside. Remove the lid and let any remaining moisture evaporate.
- While the potatoes finish, pat the steaks dry and season generously on both sides with salt and pepper.
- Push the potatoes toward the edges of the skillet. Add the butter, thyme, and minced garlic to the center. As soon as it becomes fragrant, after about 20–30 seconds, turn the heat up to high.
- Set the steaks in the center and sear for 2–3 minutes per side, or until cooked to your liking, basting with the garlic butter as they cook. Internal temperature: rare — 50–52°C (122–126°F), medium-rare — 54–57°C (129–135°F), medium — 60–63°C (140–145°F).
- Transfer the steaks to a plate and let them rest for 5 minutes. Stir the cream, half the cheddar, and half the mozzarella into the potatoes until creamy.
- Return the steaks to the skillet, scatter over the remaining cheese, and cover for 1–2 minutes so it melts. Finish with chopped parsley and serve immediately.
Nutritional value per serving
| Item | Per serving |
|---|---|
| Calories | 820 kcal |
| Protein | 45 g |
| Fat | 58 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 950 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Choosing the beef: go for well-marbled cuts with a good ribbon of fat — ribeye or strip steak. They stay succulent and full of flavor.
- Doneness temperatures: a thermometer is the easiest way to stay in control. For medium-rare, aim for 54–57°C (129–135°F), then let the meat rest so the juices settle back into the steak.
- Cheese options: cheddar brings depth, while mozzarella gives that irresistible stretch. You can also use a mixture of Gouda and Parmesan.
- No cream: add a splash of milk or chicken stock for creaminess, adjusting the thickness of the potatoes as needed.
- One-skillet cooking: use a heavy cast-iron or thick-bottomed skillet — it holds heat beautifully and gives a better crust to both the steak and the potatoes.
- Storage: keep leftovers refrigerated for up to 2 days; reheat gently over low heat with the lid on, adding a spoonful of water or cream if needed.
Frequently asked questions
Which steak is best for this recipe?
Well-marbled cuts with even fat distribution are ideal: ribeye or strip steak. Other grilling-friendly cuts can work too — for example, chuck eye or picanha — but adjust the cooking time to match the thickness.
Can I make it without cream to keep it lighter?
Yes. Replace the cream with milk or chicken stock, and add a little more cheese if needed to keep the potatoes lush and creamy.
How do I get a deep brown crust on the steak without overcooking it?
Pat the meat dry, get the skillet very hot, leave the steak alone for the first 2–3 minutes, and always let it rest for 5 minutes after cooking.