Garlic Butter Steak & Potatoes

This garlic butter steak bites and potatoes skillet transforms simple ingredients into a restaurant-worthy dinner that's ready in just 20 minutes. The combination of tender, juicy steak cubes and golden potatoes coated in a fragrant garlic butter sauce creates an irresistible one-pan meal that satisfies even the heartiest appetites.

I discovered this recipe during a particularly busy week when I needed something impressive yet simple. The first time I served it, my family fell completely silent at the dinner table because they were too busy enjoying every bite to talk.

Ingredients

• Olive oil: creates the initial heat-resistant cooking base for perfect potato searing
• Unsalted butter: provides rich flavor while allowing you to control salt levels
• Yukon Gold potatoes: hold their shape beautifully while developing a creamy interior
• Fresh garlic cloves: deliver more aromatic flavor than pre-minced versions
• Dried rosemary and oregano: infuse the butter with Mediterranean notes
• Kosher salt: enhances flavors better than table salt with its clean taste
• Sirloin steak: offers the perfect balance of tenderness and beefy flavor
• Fresh parsley: brightens the finished dish with color and herbaceous notes

Step-by-Step Instructions

Heat the Pan:

Heat your cast iron skillet over medium-high heat until it feels hot when you hold your hand above it. Add olive oil and half the butter, allowing them to fully melt together before proceeding. This combination gives you the best of both worlds the high smoke point of olive oil and the rich flavor of butter.

Cook the Potatoes:

Add diced potatoes to the hot pan alongside garlic, herbs, salt and pepper. Let them cook undisturbed for 4 minutes to develop a golden crust. This patience is crucial for texture. After the initial sear, stir and cook for 3-4 more minutes until potatoes yield easily to a fork but still hold their shape. Transfer potatoes to a bowl and keep warm.

Sear the Steak:

Return the empty skillet to the stove and increase heat to high. Add the remaining butter and let it melt completely. Place steak cubes in a single layer making sure not to overcrowd. Let them sear undisturbed for one full minute to develop a beautiful crust. Flip or stir for another 1-2 minutes depending on desired doneness. The high heat quickly caramelizes the exterior while keeping the interior juicy.

Combine and Serve:

Remove the skillet from heat completely. Return the cooked potatoes to the pan and gently toss with the steak. The residual heat will warm everything perfectly while the potatoes absorb the flavorful meat juices. Taste and adjust seasoning if needed. Sprinkle with fresh parsley just before serving for a pop of color and fresh flavor.

This dish reminds me of Sunday dinners at my grandparents farm where simple ingredients were transformed into memorable meals. The aroma of butter and garlic sizzling together instantly takes me back to their kitchen where I first learned that great cooking often requires very few ingredients when prepared with care.

Perfect Steak Every Time

Achieving your ideal steak doneness requires attention to temperature rather than just time. For rare steak aim for 125-130°F with a warm red center. Medium-rare ranges from 130-140°F showing a warm pink center. Medium steak reaches 140-150°F with a hot pink center. Medium-well registers 150-160°F with just a hint of pink remaining. Well-done steak measures 160-165°F with no pink visible. Remember that steak continues cooking slightly after removing from heat so pull it just before reaching your target temperature.

Ingredient Substitutions

The versatility of this recipe allows for numerous adaptations to suit your preferences or pantry. Beef tenderloin or New York strip make excellent premium substitutions for sirloin. Red-skinned or fingerling potatoes work beautifully in place of Yukon Gold though avoid russets as they tend to fall apart. Fresh herbs can replace dried using twice the amount. Dairy-free butter alternatives function well for those avoiding dairy. For a different flavor profile consider adding sliced mushrooms when returning potatoes to the pan or finishing with a splash of red wine or balsamic vinegar for complexity.

Troubleshooting Tips

If your potatoes resist softening after the recommended cooking time lower the heat to medium-low add two tablespoons of warm water and cover the pan. The steam created will help cook them through without excessive browning. When cooking steak resist the urge to constantly flip or stir as this prevents proper searing. Allow the meat to develop a crust before moving it. If your steak pieces vary in size separate them by size and add the larger pieces to the pan first followed by smaller pieces so everything finishes cooking simultaneously.

Serving Suggestions

This versatile dish pairs beautifully with simple sides that complement without competing. A crisp green salad dressed with lemon vinaigrette provides refreshing contrast to the rich main dish. Roasted asparagus or green beans add color and nutrition. For a more substantial meal consider serving alongside crusty bread for soaking up the flavorful pan juices. A bold red wine like Cabernet Sauvignon or Malbec stands up perfectly to the richness of the steak. For a complete dining experience finish with a light dessert like fresh berries with whipped cream to balance the savory main course.

Frequently Asked Questions

→ Can I use a different type of meat?

Yes! You can substitute the sirloin steak with beef tenderloin, New York strip steak, or even stir fry meat for equally delicious results.

→ What other potato varieties can I use?

While Yukon Gold potatoes are preferred for their texture, you can also use red-skinned potatoes or fingerling potatoes. Avoid russet potatoes as they may not hold their shape well.

→ How do I ensure my steak cooks evenly?

Make sure the steak bites are in a single layer and the pan is hot enough to sear them. Avoid overcrowding the pan to prevent steaming instead of searing.

→ What if my potatoes aren't tender after cooking?

If the potatoes aren't fork-tender after 8 minutes but are browning too much, reduce the heat to medium-low, add 2 tablespoons of warm water, cover the skillet, and cook for 3-4 minutes until the water evaporates.

→ How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.

→ What’s the best pan to use for this dish?

A cast iron skillet is ideal for this recipe as it retains heat well and helps achieve a nice sear on both the steak and potatoes.