Garlic Butter Steak and Potatoes

This garlic butter steak bites and potatoes skillet transforms simple ingredients into a restaurant-worthy dinner that my family requests weekly. The magical combination of tender steak chunks and crispy potatoes, all swimming in fragrant garlic butter, creates the ultimate comfort food that's ready in under 30 minutes.

I created this recipe on a busy weeknight when I needed something substantial but had limited time. The look on my husband's face when he took the first bite told me everything I needed to know this would become a regular in our dinner rotation.

Ingredients

• Yukon gold potatoes: these creamy potatoes develop the perfect crispy exterior while maintaining a buttery interior. Choose firm potatoes with smooth skin for best results
• Sirloin steak: offers the perfect balance of tenderness and flavor without breaking the bank. Look for well-marbled pieces for the juiciest results
• Ghee or butter: creates the rich foundation of flavor. I prefer ghee for its higher smoke point and nutty flavor
• Olive oil: helps prevent the butter from burning and adds subtle flavor
• Fresh garlic: the aromatic heart of this dish. Use fresh cloves rather than pre-minced for the most vibrant flavor
• Dried thyme and oregano: these herbs complement both steak and potatoes perfectly. Crushing them between your fingers before adding releases more flavor
• Sea salt and black pepper: the essential seasonings that enhance everything. Using freshly ground pepper makes a noticeable difference
• Fresh parsley: adds bright color and fresh flavor to finish the dish. Always add it at the end to preserve its vibrant qualities

Step-by-Step Instructions

Heat the Pan:

Set your large cast iron skillet over medium heat and add 2 tablespoons of ghee along with the olive oil. The combination prevents burning while adding rich flavor. Let the pan get thoroughly heated before adding anything else. This takes about 1 minute. You should see the butter melting and starting to shimmer but not smoking.

Cook the Potatoes:

Add your potato cubes to the hot pan and immediately sprinkle with minced garlic and all the dried herbs, salt, and pepper. Allow them to cook undisturbed for 2 to 3 minutes. This initial searing time develops a golden crust. Then stir gently, flipping potatoes to cook on all sides. Continue this process, stirring only every 1 to 2 minutes, giving potatoes time to develop color between stirs. Test for doneness by inserting a fork after about 8 minutes. They should be golden brown outside and tender inside, taking 8 to 10 minutes total. Once done, remove from the pan and set aside.

Prepare the Skillet for Steak:

Increase your heat to medium high and add the remaining 2 tablespoons of ghee to the empty pan. Allow it to melt completely and begin to sizzle slightly. This hotter temperature is crucial for developing that perfect steak sear.

Sear the Steak:

Add your steak cubes to the hot ghee in a single layer, avoiding overcrowding. Season with salt and pepper. Let them cook completely undisturbed for at least 2 minutes. This patience creates that beautiful brown crust that locks in juices. After the initial sear, stir the cubes and continue cooking just 1 to 2 minutes more for medium rare. The steak should have a golden brown exterior while remaining juicy inside.

Combine and Finish:

Return the cooked potatoes to the pan with the steak. Gently fold everything together, allowing the potatoes to absorb some of the steak juices and butter. Taste a small piece and adjust seasoning with additional salt and pepper if needed. Let everything heat together for about 30 seconds.

Garnish and Serve:

Sprinkle generously with freshly chopped parsley, which adds bright color and fresh flavor. Serve immediately while everything is hot and at its most flavorful, straight from the skillet for maximum impact.

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My secret to making this dish exceptional is using cultured butter which has a tangier, more complex flavor profile. I discovered this trick after a cooking class in France where the chef insisted that cultured butter elevates any meat dish from good to unforgettable. Now my family can taste the difference when I use regular butter.

Choosing the Right Cut of Steak

While sirloin is my recommendation for its balance of tenderness and flavor, this recipe works beautifully with several other cuts. Ribeye will give you the richest, most tender bites but comes with a higher price tag and more fat. New York strip offers excellent flavor with a bit more chew. For budget options, flank or skirt steak work well if sliced against the grain and cooked just to medium rare. Avoid cuts like round or chuck that require longer cooking methods to become tender. The most important factor is cutting the meat into uniform pieces so they cook evenly.

Troubleshooting Potato Crispiness

The secret to perfectly crispy potatoes lies in three factors. First, pat them completely dry after cutting. Any surface moisture will create steam instead of browning. Second, make sure your pan is hot before adding potatoes. Test by adding a single piece if it sizzles immediately, proceed. Third, resist the urge to stir too frequently. Each time you move the potatoes, you interrupt the browning process. If your potatoes aren't crisping, your pan might be overcrowded. Cook in batches if necessary, as crowding creates steam that prevents browning. For extra crispy results, consider parboiling the potato cubes for 4 minutes before pan frying.

Make Ahead and Storage Options

This dish shines freshest from the pan, but leftovers store surprisingly well. For meal prep, consider cooking the potatoes until almost done but not completely crisp, then refrigerate separately from the raw steak. When ready to eat, quickly sear the steak and finish the potatoes in the same pan. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet rather than the microwave to maintain texture. The dish does not freeze well as the potatoes become mealy when thawed.

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Frequently Asked Questions

→ How can I ensure the potatoes cook evenly?

Cut the potatoes into even ½-inch cubes and avoid overcrowding the pan. Stir occasionally while cooking for uniform browning.

→ Can I use a different type of potato?

Yes, small potato varieties like red or fingerling potatoes work well. Just ensure they are cut to a similar size for even cooking.

→ What’s the best way to sear the steak?

Let the steak sit undisturbed in the hot pan for at least 2 minutes to develop a good crust before stirring.

→ Can I substitute the ghee with butter?

Yes, you can use butter instead of ghee. It provides a similar richness and pairs perfectly with the garlic and herbs.

→ What can I serve with this dish?

This dish pairs well with a crisp side salad, roasted vegetables, or even crusty bread for a complete meal.