Garlic Butter Steak and Potatoes (Print Version)
# Ingredients:
→ For the Potatoes
01 -
¼ cup ghee or butter, divided
02 -
1 tablespoon olive oil
03 -
1 pound Yukon gold potatoes, cut into ½-inch cubes
04 -
3 garlic cloves, minced
05 -
1 teaspoon dried thyme
06 -
½ teaspoon dried oregano
07 -
½ teaspoon sea salt, plus more to taste
08 -
¼ teaspoon ground black pepper, plus more to taste
→ For the Steak
09 -
1 ¼ pounds sirloin steak, cut into ½-inch cubes
10 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Place a large cast iron skillet over medium heat. Add the olive oil and 2 tablespoons of ghee or butter to the pan.
02 -
Once the ghee is melted, add the potatoes to the skillet. Sprinkle with minced garlic, dried thyme, oregano, salt, and pepper. Cook for 2-3 minutes before stirring. Continue cooking, stirring every 1-2 minutes, until the potatoes are golden brown and fork-tender, about 8-10 minutes. Remove the potatoes from the pan, along with any browned bits, and set aside.
03 -
Increase heat to medium-high and add the remaining 2 tablespoons of ghee to the pan. Once melted, add the steak cubes. Season with a dash of salt and pepper. Let the steak cook undisturbed for at least 2 minutes to develop a good sear. Stir and cook for an additional 1-2 minutes, until golden brown and cooked to your desired doneness.
04 -
Return the cooked potatoes to the pan and stir to combine with the steak bites. Taste and adjust with additional salt and pepper if needed.
05 -
Sprinkle with freshly chopped parsley and serve immediately.
# Notes:
01 -
Feel free to use other small potato varieties, such as red potatoes or fingerling potatoes.
02 -
Cutting the potatoes into small, even cubes ensures they cook quickly and evenly.
03 -
Resist the urge to stir the steak too early—letting it sear undisturbed helps create a beautiful crust.
04 -
This dish pairs well with a side salad or roasted vegetables for a complete meal.