Garlic Butter Steak Potatoes

These one-pan garlic butter steak bites with potatoes turn basic stuff from your kitchen into a fancy dinner in just half an hour. You'll get juicy pieces of steak and crunchy, flavor-packed potatoes all in one dish - it's a perfect combo that works great even when you're super busy.

I stumbled on this gem while scrambling for something fast but fancy when friends dropped by unexpectedly. Now it's what I make whenever I need good food without spending forever cooking. There's something almost magical about how the butter creates amazing flavors for both the meat and potatoes.

Ingredients

• Ghee or butter: Split into separate amounts for cooking both parts, giving everything that wonderful buttery taste
• Olive oil: Stops your butter from getting too dark and brings its own mild flavor
• Yukon gold potatoes: Stay firm while cooking but get crispy outside and soft inside
• Fresh garlic cloves: Give that amazing smell that soaks into both the meat and potatoes
• Dried herbs: Things like thyme and oregano add earthy tastes that work great with the beef
• Sea salt: Makes all the flavors pop and helps everything get that tasty brown crust
• Black pepper: Adds just enough kick to balance out the richness
• Sirloin steak: Gives you tender, flavorful meat without costing too much

Step-by-Step Instructions

Get your pan ready:

Warm up your cast iron skillet over medium heat until it's nice and hot but not smoking yet. Drop in the olive oil and two tablespoons of ghee and let them mix together. This combo keeps things from burning while adding great taste. A properly warmed pan means your potatoes will start getting crispy right away instead of getting soggy.

Brown those potatoes perfectly:

When the fat starts to shimmer, toss in your potato cubes. Right away, sprinkle all your seasonings on top of the potatoes. This lets the herbs and garlic release their flavors into the hot oil, making the potatoes taste amazing from the start. Don't touch them for about 2-3 minutes so they can get a nice crust, then stir. Keep cooking for 8-10 minutes total, stirring every so often to prevent sticking and get even browning. You'll know they're done when they're golden brown and a fork slides in easily. Take them out and set them aside.

Cook the steak until juicy:

Turn up the heat to medium high and put the rest of your ghee in the empty pan. Once it's melted and hot, add your steak pieces and sprinkle with salt and pepper. The trick here is don't rush. Let the meat sit untouched for at least 2 minutes to get that tasty crust before you stir it. After flipping, they only need 1-2 minutes more until they're golden but still juicy inside. For medium rare pieces, look for a little pink in the middle.

Bring it all together:

Put the cooked potatoes back in with the steak and gently mix everything up. Take a taste and add more salt and pepper if needed. The potatoes will soak up some of the meat juices, making them even tastier. Throw some fresh parsley on top to add brightness to the rich flavors.

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What I really dig about this dish is how flexible it is. My personal trick is letting the pan get seriously hot before cooking anything. The first try, I was too impatient and my potatoes took forever to get crispy. These days I wait for that tell-tale shimmer in the oil, and I get restaurant-quality results every single time.

Picking The Right Potatoes

I always grab Yukon golds for this dish because they've got just the right starch level to get crispy on the outside while staying creamy inside. Red potatoes do the job too but they're a bit waxier. Russets can work in a pinch though they tend to break apart more while cooking. Whatever type you go with, cut them into same-sized small chunks so they cook quickly and evenly with the steak.

Choosing Your Steak

Sirloin works best for this dish because you get great flavor and tenderness without spending too much. Ribeye would taste amazing but costs way more. Don't use super lean cuts like eye of round - they'll get tough with this high-heat cooking method. If you want to treat yourself, tenderloin makes super soft bites but doesn't have as much flavor. Always dry your steak with paper towels before cutting and cooking to make sure it browns properly.

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Serving Suggestions

This meal is totally fine on its own, but goes great with simple sides too. Try a fresh green salad with vinaigrette for a nice light contrast to the rich main dish. If you want something more filling, throw in some roasted asparagus or steamed broccoli. The buttery sauce is perfect for mopping up with crusty bread. When you've got company, put everything on a warm serving plate and sprinkle with fresh herbs and some fancy sea salt flakes to make it look extra special.

Storage and Reheating

Put any extras in a sealed container in the fridge for up to three days. When you want to heat it up, put it in a skillet over medium-low heat with a tiny bit of water to bring back the moisture. Try not to use the microwave if you can help it - it can make the steak tough and the potatoes mushy. If you really need to use the microwave, go with 50% power in short bursts and stir between them. Don't try freezing this dish; the potatoes get weird when thawed out.

Frequently Asked Questions

→ Which steak cut works best in this dish?

Sirloin is a great choice since it's tender and flavorful, but ribeye or filet mignon are also excellent options.

→ Can I swap the type of potato?

Definitely! Red, yellow, or fingerling potatoes work well, as long as they’re diced evenly for even cooking.

→ How do I keep the potatoes from sticking?

Make sure your pan is nice and hot and stir the potatoes regularly. Don’t overcrowd the pan for the best results.

→ What’s the key to getting steak nicely seared?

Use a very hot skillet and leave the steak undisturbed for 2-3 minutes before stirring, so that it develops a golden sear.

→ Can I make this dish ahead?

It's best fresh, but if needed, cook the potatoes earlier and reheat them with the steak. Just be careful not to overcook the steak when warming it up.

→ What herbs can I swap for thyme and oregano?

Rosemary, parsley, or even basil can make tasty substitutes or additions depending on your preference.