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I whipped up these garlicky butter-soaked steak chunks one evening when I wanted steak but felt too lazy to set up the grill. These days my kids beg me to make them every week! There's something special about those tender meat bites and crunchy spuds all drenched in buttery garlic sauce. My son even figured out how to cook them himself - though he leaves the kitchen looking like a disaster zone afterward!
What Makes Us Crazy For These
The best thing? Everything cooks in a single pan so there's hardly any cleanup. And you can have dinner ready in roughly 20 minutes which is perfect when everyone's hungry and hanging around waiting to eat. My next-door neighbor caught the smell through her open window recently and sent me a message asking what was cooking! Even my fussiest child doesn't leave a scrap when this is for dinner.
Your Shopping List
- Butter and Olive Oil: The combo makes everything extra crispy
- Yellow Potatoes: They turn out super soft inside
- Fresh Garlic: Chop it yourself don't use the pre-minced stuff
- Pantry Herbs: Just grab your oregano and thyme
- Quality Beef: I watch for sirloin deals and cube it at home
- Pepper and Salt: Be generous with both!
- Parsley: Chop it fresh for that pop of color
Cooking Steps
- Get Started
- Heat your largest skillet until it's smoking hot. My cast iron works wonders for that perfect sear. Add butter with oil and wait for it to foam up nicely.
- Spud Cooking
- Drop your potato pieces in along with herbs and garlic. Don't move them around too much so they'll brown properly on each side. When they're soft inside, take them out.
- Beef Time
- Turn the heat higher, drop more butter in and add your meat chunks. Leave them alone for two minutes I promise it's worth it! Then just flip them quickly to brown all sides.
- Final Mix
- Return potatoes to the pan and mix everything in that delicious garlicky butter. Throw on some parsley if you want it to look extra nice!
Tips From My Kitchen
Try to cut everything roughly the same size for even cooking. Don't pack too much in your pan or nothing gets that nice crust. And my little secret - take your steak out of the fridge 15 minutes before cooking for better tenderness. Oh and keep something to cover the pan nearby because those potatoes can really splash hot oil!
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Tasty Variations
I love adding sliced mushrooms near the end they're so tasty! You can swap in sweet potatoes for a different flavor. My friend puts a dash of red wine in her version pretty fancy! And when I want to go all out I sprinkle blue cheese crumbles on top which makes my hubby super happy.
Storing Leftovers
They warm up surprisingly well just don't use the microwave or your beef gets rubbery. I like to heat leftovers in a skillet with a tiny bit of butter to bring back the crispiness. Though to be honest we rarely have any left my kids usually argue over who gets the last bits!
Pair It With
I normally toss a simple salad to go alongside this. A chunk of fresh bread works great for mopping up all that buttery sauce. My children love when I make extra sauce just for dipping. If we're trying to eat healthy I'll throw in some steamed broccoli but nobody gets excited about that like they do about the bread!
Easy Yet Impressive
This meal has gotten me out of trouble countless times! It looks fancy enough when friends come over but it's simple enough for busy weeknights. When my in-laws stopped by last month they couldn't believe how quickly I put it together. And the cleanup? Just one pan to wash and you're done!
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Frequently Asked Questions
- → Why pick ghee over butter?
Ghee stays stable at higher temperatures, making it great for searing. Butter works too but can burn faster.
- → What's the reason for not stirring steak right away?
If you leave it alone, the outside caramelizes better, giving it a great crust. Stirring too soon can mess this up and make it chewy.
- → Can I switch up the potatoes?
Of course! Any small-sized variety will do. Just chop them evenly so they cook quickly and uniformly.
- → Why take out potatoes before adding steak?
This helps both ingredients cook perfectly. Potatoes stay crispy, and the steak gets that golden crust. Cooking them together might lead to steaming instead.
- → Is there a good pan to use?
A cast iron pan works great since it heats evenly and browns food well. If you don’t have one, a sturdy skillet does the job.
Conclusion
Sauté bite-sized potatoes in garlic butter till golden, keep them aside. Cook steak in the same pan, combine both, and devour this simple meal.