Description
This Garlic Butter Steak and Potatoes Skillet is your simple answer to a flavorful weeknight meal. Tender steak, crispy potatoes, all in one pan!
Ingredients
Scale
- Steak & Spuds:
- 1.5 lbs sirloin steak, 1-inch thick, cut into 1-inch cubes
- 1.5 lbs baby potatoes, quartered or halved
- Flavor Foundation:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Aromatics & Herbs:
- 4–6 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Finishing Touches:
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep Your Steak & Potatoes: First things first, pat your steak dry with paper towels. This is a critical step, trust me; a dry surface means a better sear! Then, cut it into 1-inch cubes. For the potatoes, give them a good scrub, then quarter them if they’re medium-sized, or halve if they’re smaller. I always make sure they’re roughly the same size so they cook evenly. I once had a mix of huge and tiny pieces, and some were mush while others were still hard, oops!
- Sear the Steak: Get your biggest skillet – cast iron is my absolute favorite for this – screaming hot over medium-high heat. Add a tablespoon of olive oil. Once it’s shimmering, toss in your steak pieces. Don’t overcrowd the pan; you want a good sear, not a steam. Let them cook for 2-3 minutes per side until they’re beautifully browned. I always resist the urge to move them too early; that sizzle is the sound of flavor developing! Once seared, take them out and set them aside on a plate.
- Crisp the Potatoes: In that same skillet (don’t clean it, those browned bits are flavor!), add another tablespoon of olive oil. Toss in your prepped potatoes. Spread them out in a single layer and let them cook, undisturbed, for about 5-7 minutes. This is where they start to get that amazing golden-brown crust. I love the smell of them crisping up; it’s so comforting. Give them a good stir, then cook for another 5-7 minutes until they’re tender inside and wonderfully crispy outside.
- Infuse the Garlic Butter: Once your potatoes are almost done, push them to one side of the skillet. Drop in the butter, minced garlic, rosemary, and thyme into the empty space. Let the butter melt and the garlic become fragrant, about 1-2 minutes. Oh, the aroma! It fills the kitchen and makes my stomach rumble every time. Be careful not to burn the garlic; a gentle sizzle is what you’re after.
- Combine & Finish: Now, slide your seared steak back into the skillet with the potatoes. Pour all that glorious melted garlic butter and herbs over everything. Give it a good toss to coat every single piece of steak and potato. I usually do this with tongs, making sure nothing gets left behind. The sizzle and the smell at this point are just incredible; it’s a symphony of flavors coming together.
- Serve It Up: Cook for just another 1-2 minutes, letting the steak warm through and soak up all that garlicky goodness. Taste a piece of potato and a piece of steak to check for seasoning, and add more salt and pepper if you think it needs it. Then, transfer the whole Garlic Butter Steak and Potatoes Skillet directly to plates. It should look vibrant, smell divine, and taste absolutely amazing. I love seeing the little bits of rosemary clinging to the crispy potatoes!