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Creamy Steak and Potato Skillet

This creamy steak and potato skillet combines juicy ribeye, baby potatoes and asparagus in a rich cream sauce for an easy one-pan dinner.
Servings: 4 servings
Author: natasha

Equipment

Ingredients

  • 2 ribeye steaks
  • Salt to taste
  • Freshly ground black pepper to taste
  • Garlic powder to taste
  • Olive oil as needed
  • 1 pound baby Dutch potatoes halved
  • Kinder’s Organic Seasoning – The Blend to taste
  • 1 teaspoon paprika
  • 1 bunch asparagus trimmed and cut into bite-size pieces
  • 1 small onion thinly sliced
  • Butter as needed
  • 1/2 cup Heavy cream for the sauce
  • Splash of chicken stock just enough to loosen the sauce

Instructions

  • Remove the ribeyes from the refrigerator about 20 to 30 minutes before cooking. Pat the steaks very dry with paper towels, then season generously on both sides with salt, black pepper and garlic powder.
  • Cut the baby Dutch potatoes in half and place them in a microwave-safe potato bag. Microwave according to the potato bag instructions until the potatoes are par-cooked and just beginning to soften but not completely tender. You want them firm enough to hold their shape because they’ll finish cooking in the skillet. Carefully remove the potatoes from the bag and season with Kinder’s Organic Seasoning – The Blend and the paprika. Set aside.
  • Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the skillet is hot, add the ribeyes and cook undisturbed until a deep golden-brown crust develops, about 3 to 5 minutes per side, depending on the thickness of the steaks and your desired doneness.
  • Transfer the steaks to a cutting board and allow them to rest while you finish the skillet. Do not wipe out the pan. Those steak drippings and browned bits are going to add flavor to the cream sauce.
  • Reduce the heat to medium and add the sliced onions to the same skillet. Add a little butter or olive oil if the pan looks dry. Cook the onions, stirring occasionally, until softened and lightly golden, scraping up some of the browned bits from the bottom of the skillet as they cook.
  • Add the par-cooked potatoes to the skillet with the onions and toss to coat them in the pan drippings. Arrange the potatoes cut-side down when possible and allow them to cook for a few minutes until they begin to turn golden.
  • Add the asparagus and cook for another 2 to 3 minutes, stirring occasionally. The asparagus should begin to soften but still be bright green since it will continue cooking in the sauce.
  • Reduce the heat to medium-low and pour in the heavy cream and splash of chicken stock. Stir everything together, scraping up any remaining browned bits from the bottom of the skillet. Bring the cream to a gentle simmer, not a hard boil, and cook until the sauce begins to thicken and the potatoes are completely fork-tender. I like to do the tooth pick test to be sure.
  • Taste the sauce and adjust the seasoning with salt and black pepper as needed. If the sauce becomes too thick before the potatoes are tender, add a small splash of additional chicken stock to loosen it.
  • Slice the rested ribeyes against the grain into thick strips or dice into cubes. Return the steak and any juices that have collected on the cutting board to the skillet. Spoon the creamy onion sauce over the steak and cook for 1 to 2 minutes, just until the steak is warmed through. Avoid simmering the steak in the sauce for too long so it stays juicy.
  • Remove the skillet from the heat and serve immediately, making sure each serving gets plenty of creamy potatoes, asparagus, onions and steak.