Garlic Butter Steak & Potato Skillet (Print)

Tender sirloin bites and golden Yukon potatoes coated in rich garlic butter sauce with rosemary and parsley

# Components:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon smoked paprika

→ Potatoes

06 - 1.5 lbs baby Yukon gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon dried thyme
10 - 0.25 teaspoon ground black pepper

→ Garlic Butter Sauce

11 - 4 tablespoons unsalted butter
12 - 6 cloves garlic, minced
13 - 1 tablespoon fresh rosemary, finely chopped
14 - 1 tablespoon fresh parsley, chopped
15 - 0.5 teaspoon crushed red pepper flakes
16 - Juice of 0.5 lemon

# Directions:

01 - In a large bowl, toss steak cubes with olive oil, salt, pepper, and smoked paprika. Set aside while preparing potatoes.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes, salt, thyme, and black pepper. Cook, stirring occasionally, until golden and fork-tender, approximately 15-18 minutes. Transfer to a plate and tent with foil.
03 - Return skillet to high heat. Add marinated steak cubes in a single layer, working in batches if necessary. Sear 2-3 minutes per side until browned and cooked through. Remove and set aside.
04 - Lower heat to medium. Add butter to the skillet. Once melted, stir in minced garlic, rosemary, parsley, and red pepper flakes. Sauté until fragrant, approximately 1 minute.
05 - Return potatoes and steak bites to the skillet. Toss to coat with garlic butter sauce. Drizzle with lemon juice and adjust seasoning to taste.
06 - Garnish with additional fresh chopped parsley and serve hot.

# Expert Advice:

01 -
  • It tastes like comfort food but comes together faster than you'd think, with zero pretension.
  • Golden, crispy potatoes paired with tender steak bites in a silky garlic butter sauce that makes you want to soak up every last drop with bread.
02 -
  • Don't skip letting the steak rest in marinade—those fifteen minutes let the seasonings actually bond with the meat instead of just sitting on the surface.
  • Cast iron holds heat like nothing else, so once you sear the steak and remove it, the pan is hot enough to burn the garlic butter if you don't drop the heat immediately.
03 -
  • Cut your potatoes and steak roughly the same size so they cook at the same pace—uneven pieces mean some things are done while others need more time.
  • Fresh garlic minced by knife stays fresher-tasting longer than using a press, especially if the pan is hot—the press can release oils that burn more easily.
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