Description
A hearty one-pan meal of juicy steak bites and golden-crisp potatoes tossed in a rich garlic butter sauce, perfect for weeknights or special occasions.
Ingredients
- 1 1/2 lbs steak (sirloin, ribeye, or strip), cut into bite-sized pieces
- 1 1/2 lbs baby or Yukon gold potatoes, halved or quartered
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh rosemary or thyme, chopped (optional, for garnish)
Instructions
- Wash and cut the potatoes into even-sized halves or quarters.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and tender (about 15 minutes). Season with salt and pepper, then remove and set aside.
- In the same skillet, add 1 tbsp olive oil. Add steak pieces in a single layer and sear 2–3 minutes per side until browned and cooked to preferred doneness. Work in batches if needed.
- Reduce heat to medium-low. Add butter and garlic, stirring until melted and fragrant.
- Return potatoes to the skillet and toss everything together in the garlic butter sauce. Cook for 1–2 minutes to heat through.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- Use a meat thermometer for accuracy: 130°F (medium-rare), 140°F (medium), 150°F (medium-well).
- Cast iron skillets work best for a perfect sear.
- Customize with veggies like mushrooms, bell peppers, or green beans.
- Leftovers keep in the fridge for up to 3 days.
- For a low-carb version, swap potatoes with cauliflower or zucchini.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg
