Description
This Garlic Butter Steak and Potatoes Skillet is a hearty and flavorful one-pan meal featuring tender seared steak bites and crispy golden baby potatoes, all cooked together in a savory garlic butter sauce and fresh parsley. Perfect for a quick yet satisfying dinner that comes together in just 35 minutes.
Ingredients
Scale
Steak and Potatoes
- 1 lb ribeye or sirloin steak, cut into bite-sized pieces
- 1 lb baby potatoes, halved
Seasonings and Sauce
- 4 tbsp unsalted butter
- 4 cloves fresh garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare Potatoes: Wash the baby potatoes thoroughly and cut each potato in half to ensure even cooking and a crispy texture.
- Cook Potatoes: Heat 2 tablespoons of unsalted butter in a skillet over medium heat. Add the halved potatoes, season with salt and pepper, and cook for about 10-12 minutes until they develop a golden brown crust on one side.
- Sear the Steak: Push the potatoes to one side of the skillet to make space. Add the bite-sized steak pieces to the other side. Sear the steak for about 5-7 minutes until they are browned on all sides, seasoning with salt and pepper as they cook.
- Add Garlic: Stir in the minced garlic into the skillet, mixing with the steak and potatoes. Cook for an additional minute until the garlic releases its fragrant aroma.
- Finish with Butter and Parsley: Stir in the remaining 2 tablespoons of butter and sprinkle the chopped fresh parsley over the skillet. Mix everything together well and serve the dish warm.
Notes
- Choose ribeye steak for a richer flavor or sirloin for a leaner option.
- To speed up cooking, parboil the potatoes for 5 minutes before halving and searing.
- Use fresh garlic for the best taste; avoid pre-minced garlic for more vibrant flavor.
- If you prefer extra crispy potatoes, finish them off under the broiler for 2-3 minutes, watching closely to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
