About This Recipe
This recipe combines seared steak and crispy potatoes cooked in a single skillet with a rich garlic butter sauce. It is designed for straightforward preparation using common kitchen equipment.
Why You’ll Love This Recipe
- Uses only one skillet for cooking and cleanup
- Requires minimal preparation time
- Features a savory garlic butter sauce
- Balances protein and starch in one dish
Ingredients
For Steak and Potatoes
- 1 lb (450g) steak (ribeye or sirloin recommended)
- 1 lb (450g) potatoes (russet or Yukon gold)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For Garlic Butter Sauce
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp fresh parsley, chopped (optional)
Step by Step Instructions
- Pat steak dry with paper towels and cut into 1-inch cubes. Dice potatoes into 1/2-inch pieces.
- Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook for 12-15 minutes until golden and tender, stirring occasionally. Transfer to a plate.
- Season steak cubes with salt and pepper. Add to the same skillet and cook for 3-5 minutes until browned on all sides. Remove from skillet.
- Reduce heat to medium. Melt butter in the skillet. Add minced garlic and cook for 1 minute until fragrant.
- Return steak and potatoes to the skillet. Toss to coat with garlic butter sauce. Cook for 2 more minutes to reheat.
- Remove from heat. Sprinkle with parsley if desired. Serve immediately.
FAQ
Can I use a different cut of steak?
Ribeye or sirloin are recommended for tenderness and flavor, but flank steak or strip steak may be substituted.
How do I prevent the garlic from burning?
Cook garlic over medium heat only until fragrant (about 1 minute) to avoid bitterness.
Do I need to peel the potatoes?
Peeling is optional. Russet potatoes typically require peeling; Yukon gold skins may be left on.
You Must Know
- Use a heavy-bottomed skillet (cast iron or stainless steel) for even heat distribution
- Cut potatoes uniformly to ensure consistent cooking
- Allow steak to rest at room temperature for 15 minutes before cooking
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently in a skillet over medium-low heat to preserve texture
- Freezing is not recommended due to texture changes in potatoes