Garlic Butter Steak Potato Skillet (Printable version)

Tender seared steak and crispy potatoes coated in fragrant garlic butter sauce

# What You'll Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Potatoes

06 - 1.5 lbs baby gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon kosher salt
09 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

10 - 4 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 0.5 teaspoon smoked paprika
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped

# Directions:

01 - In a medium bowl, toss steak cubes with olive oil, salt, pepper, and Italian herbs. Allow to rest for 10 minutes.
02 - Heat olive oil in a large skillet over medium heat. Add quartered potatoes, season with salt and pepper, and cook while stirring occasionally until golden and crisp, approximately 15 minutes. Transfer to a plate and keep warm.
03 - Increase skillet heat to medium-high. Add steak cubes in a single layer, working in batches if necessary. Sear for 2-3 minutes per side until browned and cooked through. Remove steak and set aside.
04 - Reduce heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and smoked paprika, sautéing for 1 minute until aromatic.
05 - Return potatoes and steak to the skillet. Toss thoroughly to coat with garlic butter sauce. Cook for 1-2 minutes until heated through. Remove from heat, garnish with parsley and chives, and serve immediately.

# Expert Advice:

01 -
  • It delivers that rich, cozy pot roast feeling without the all-day commitment, perfect for weeknight victories.
  • The garlic butter pulls everything together into something restaurant-worthy that actually looks impressive on the plate.
  • Tender steak and crispy potatoes in one pan means less cleanup and more time enjoying what you made.
02 -
  • Don't crowd the pan when searing the steak; if pieces are touching each other, they'll steam instead of brown, and that's where you lose the magic.
  • The potatoes need that full 15 minutes to crisp up properly—rushing them means you'll end up with soggy centers instead of that contrast you're after.
03 -
  • Cube your steak while it's still slightly cold from the fridge—it's much easier to cut evenly, and even cubes cook at the same rate.
  • Toast your dried herbs briefly in the oil before adding the steak; it wakes them up and makes their flavor more pronounced and interesting.
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