Skillet Steak with Rosemary Potatoes and Mushrooms

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Adapted from the recipe featured on Damndelicious.net

Yield: 4 servings 

Prep time: 20 min

Cook time: 30 min

Ingredients

*Ingredients currently available at the farmers’ market

• ½ pound mushrooms* of your choice, sliced
• 1 ½ pounds yellow potatoes*, quartered
• 4 tablespoons unsalted butter, divided
• 4 sprigs fresh rosemary
• Kosher salt and freshly ground black pepper
• 2  1¼ -inch-thick New York strip steaks*
• 1 ½ tablespoons steak seasoning*

INSTRUCTIONS

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 and mushrooms 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 steak seasoning.
7. Remove skillet from the oven and heat over medium-high heat.
8. 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.
9. Serve immediately with potatoes and mushrooms, garnished with rosemary, if desired.