This quick and delicious skillet Steak and Potatoes recipe is perfect for a fast dinner, ready in under 20 minutes with minimal ingredients.

#### Ingredients

**For the Potatoes:**

- 3 tablespoons olive oil

- 1 lb Yukon Gold or red potatoes, cut into 3/4-inch wedges

- 1/2 teaspoon kosher salt

**For the Steak and Garlic Butter:**

- 2 (1-inch-thick) rib-eye or New York strip steaks (about 12 ounces each), or 1 1/2 lbs sirloin steak, cut into two pieces

- 1 teaspoon kosher salt

- 1 teaspoon black pepper, plus more as needed

- 4 tablespoons (1/2 stick) unsalted butter

- 3 cloves garlic, minced

- 2 tablespoons chopped fresh parsley leaves

- 1 teaspoon lemon juice, plus more to taste

#### Preparation

1. **Cook the Potatoes:**

   - Heat the olive oil in a large skillet over medium-high heat.

   - Carefully add the potato wedges, cut side down, into the hot oil.

   - Sprinkle with 1/2 teaspoon kosher salt and cook for about 10 minutes until golden brown.

   - Flip the potatoes to the other cut side and cook for an additional 10 minutes until crispy and tender.

   - Set the cooked potatoes aside.

2. **Prepare the Steak:**

   - Wipe the skillet clean with a paper towel.

   - Pat the steaks dry with paper towels, then season each portion with 1 teaspoon kosher salt and 1 teaspoon black pepper.

   - Heat the skillet over medium-high heat again and place the steaks in the hot pan. Cook until the bottom side does not stick and is browned, about 1 minute.

   - Flip the steaks and cook for another minute, repeating the process until steaks are cooked to your desired doneness (about 4 minutes total for medium-rare).

3. **Make the Garlic Butter:**

   - Add the butter to the pan and let it melt.

   - Add the minced garlic to the melted butter and flip the steaks one more time to coat with the garlic butter.

   - Tilt the pan and spoon the melted butter over the steaks, basting them. Flip and repeat the basting process.

4. **Rest the Steaks:**

   - Remove the steaks from the skillet and place them on a cutting board. Let them rest for 5 minutes.

5. **Prepare the Sauce:**

   - Stir the chopped parsley and lemon juice into the remaining garlic butter in the skillet.

   - Let the sauce cool for a minute and taste. Add more salt or lemon juice if needed.

6. **Serve:**

   - Place the cooked potatoes onto a serving dish.

   - Slice the rested steaks crosswise into 1/2-inch thick slices and place on top of the potatoes.

   - Drizzle the lemon-parsley garlic butter over the steak and potatoes.

### Enjoy!

This dish combines the rich flavors of steak and the comfort of crispy potatoes, all enhanced by the zesty garlic butter sauce. Perfect for a quick yet satisfying meal.