Smoky Steak and Potatoes
Don't have time to prepare smoked meats and veggies? Bring it inside! Smoky steak and potatoes in the skillet to the rescue!
Servings: 4
Ingredients
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1/2 Pound Potatoes Yukon Gold, halved
- 12 Ounces Ribeye Steak Chopped
Spice Mixture
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Smoked Paprika
- 1 Tablespoon Kosher Salt
- 2 teaspoons Garlic Powder
- 1 teaspoon Cayenne
- 2 teaspoons Onion Powder
- 1/2 teaspoon Pepper
Instructions
- In a bowl, combine all of the spice mixture.2 Tablespoons Brown Sugar, 1 Tablespoon Kosher Salt, 2 teaspoons Garlic Powder, 1 teaspoon Cayenne, 2 teaspoons Onion Powder, 1/2 teaspoon Pepper, 2 Tablespoons Smoked Paprika
- Heat a cast iron pan over medium heat.
- Add the olive oil and butter.1 Tablespoon Olive Oil, 1 Tablespoon Butter
- Add the potatoes, cut side down and sprinkle with seasoning, leaving at least two teaspoons and allow to cook for 10 minutes or until golden.1/2 Pound Potatoes
- Flip the potatoes and cook another 10-15 minutes or until tender. Remove to a plate.
- Remove the potatoes to a plate.
- Heat the pan to medium high and add a little more oil. Add the steak and cook until browning on one side then flip. Add 2 teaspoons of the seasoning blend.12 Ounces Ribeye Steak
- Combine the steak with the potatoes and stir until the steak is cooked to desired temperature.
- Remove and serve!
Notes
Left overs can be stored in the refrigerator for 2-4 days.
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 10g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 1819mg | Potassium: 346mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2032IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg