Garlic Butter Steak and Potatoes Skillet

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Garlic Butter Steak and Potatoes Skillet

Components:

Regarding the Potatoes and Steak:

  1. Cut 1 pound (450 grams) of sirloin meat into 1-inch cubes.
  2. One pound of baby potatoes, cut in half or quarters if big
  3. 3 tablespoons divided butter
  4. One tablespoon of olive oil
  5. 4 minced garlic cloves
  6. One teaspoon of freshly chopped rosemary or thyme (optional)
  7. To taste, add salt and black pepper.
  8. Chopped fresh parsley (for garnish)

Marinade Optional:

  • Two tablespoons of soy sauce
  • One tablespoon Worcestershire sauce
  • One tablespoon of olive oil
  • A half-tsp of garlic powder
  • A half-tsp black pepper

Guidelines:

1. If desired, marinate the steak.

  • If you have time, mix soy sauce, Worcestershire sauce, olive oil, black pepper, and garlic powder in a basin to marinade the steak cubes. Cover and refrigerate the steak for a minimum of 30 to 1 hour after tossing it in the marinade.

2. Let the potatoes cook:

  • Melt 1 tablespoon butter and 1 tablespoon olive oil in a big skillet over medium heat. Lay down the young potatoes halves in a single layer, cut side down. Add pepper and salt for seasoning.
  • Cook, tossing periodically, until the potatoes are crisp and golden on the exterior and soft inside, 10 to 12 minutes. To assist the potatoes soften more quickly, you can cover the skillet for the first few minutes. After taking the potatoes out of the skillet, set them aside.

3. Grill the steak:

  • Melt 1 tablespoon of butter over medium-high heat in the same skillet. Season with salt and pepper and add the steak cubes.
  • Sear the steak until browned, about two to three minutes per side. It should take no more than two minutes on each side if you enjoy your steak medium-rare. For a well-done steak, cook it longer. Take off the steak and place it aside with the potatoes in the skillet.

4. Prepare Butter with Garlic:

  • Melt the last tablespoon of butter in the same skillet. Add the chopped rosemary or thyme (if using) and minced garlic. Sauté until aromatic and golden, one to two minutes.

5. Mix and Present:

  • To ensure that everything is properly coated, return the potatoes and steak to the skillet and toss them in the garlic butter. Give everything a few minutes to fully heat through.

6. Accent:

  • Top with finely chopped fresh parsley and serve immediately.

Advice:

  • Steak Doneness: Depending on your preferred level of doneness, modify the cooking time.
  • Herb Substitutes: Dried thyme, rosemary, or Italian seasoning can suffice in place of fresh herbs.
  • Pan: Either work in batches or make sure your skillet is big enough to allow the potatoes and steak to crisp up.

A simple and filling dinner choice is this skillet of garlic butter steak and potatoes, which combines crispy, buttery potatoes with delicate steak pieces all in one pan!

 

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