Garlic Butter Steak and Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
4 tablespoons unsalted butter, divided
03 -
1 pound Yukon Gold potatoes, diced into ½-inch cubes
04 -
4 cloves garlic, minced
05 -
1 teaspoon dried rosemary
06 -
1 teaspoon dried oregano
07 -
½ teaspoon kosher salt
08 -
½ teaspoon ground pepper
09 -
1½ pounds sirloin steak, cut into 1-inch cubes
10 -
Freshly chopped parsley, optional for garnish
# Instructions:
01 -
Heat a cast iron skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. Let the butter melt completely.
02 -
Add diced potatoes, minced garlic, dried rosemary, oregano, salt, and pepper. Cook for approximately 4 minutes without stirring. Stir the mixture and cook for an additional 3-4 minutes or until fork tender. Remove potatoes from the skillet and set aside.
03 -
Return the skillet to the stove over high heat. Add 2 tablespoons of butter and stir to melt. Add steak bites in a single layer and sear for 1 minute. Flip or stir the steak and cook for another 1-2 minutes until desired doneness is reached. Remove from heat.
04 -
Add the cooked potatoes back to the skillet and toss to combine with the steak. Adjust salt and pepper to taste. Garnish with fresh parsley if desired.
05 -
Serve the steak and potatoes warm. Enjoy your meal!
# Notes:
01 -
Substitute red-skinned or fingerling potatoes if desired. Avoid russet potatoes as they may not hold their shape.
02 -
Do not overcrowd the pan to ensure proper searing of the steak and potatoes.
03 -
If potatoes are not tender after 8 minutes but start browning too much, reduce heat, add 2 tablespoons of warm water, cover, and cook for 3-4 minutes until tender.
04 -
Monitor steak internal temperature with a meat thermometer for perfect doneness.