Description
Juicy seared steak bites and golden potatoes cooked in one skillet with garlic butter and herbs for an easy 30-minute comfort dinner.
Ingredients
1½ lb top sirloin (or strip/ribeye), cut into 1-inch cubes
1 lb baby gold or Yukon potatoes, diced 1/2-inch or halved
4 cloves garlic, minced
4 tbsp unsalted butter, divided
1–2 tbsp olive oil or avocado oil
Kosher salt and black pepper, to taste
1 tsp dried rosemary or thyme (optional)
2 tbsp fresh parsley, chopped
Instructions
1. Pat steak cubes very dry and season with salt, pepper, and optional rosemary or thyme.
2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until browned and fork-tender (about 10-12 minutes). Transfer potatoes to a plate.
3. Add more oil if needed. Sear steak bites in batches, 1-2 minutes per side, without crowding, until browned. Transfer steak to a plate.
4. Reduce heat to medium. Add 2 tbsp butter and the minced garlic; cook until fragrant (30-45 seconds)—do not burn.
5. Return potatoes to the skillet and toss in the garlic butter to coat.
6. Add steak bites back to the pan, add remaining butter, toss everything to combine and heat through.
7. Finish with chopped parsley, adjust seasoning, and serve immediately.
Notes
Cook steak in batches for best browning.
Add garlic after searing to prevent bitterness.
Parboil or microwave potatoes 3-4 minutes to speed cooking if desired.
Use ghee for higher smoke point if pan gets too hot.
Reheat gently in a skillet with a splash of oil to revive crisp edges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Skillet
- Method: Sear / Pan-Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg