Description
Delicious garlic butter steak bites paired with tender, herb-seasoned potatoes make a perfect skillet meal that’s quick and easy to prepare. This recipe features seared sirloin steak cubes cooked with fragrant garlic, rosemary, and oregano, tossed with crispy golden potatoes for a hearty and flavorful dish.
Ingredients
Units
Scale
For the Potatoes
- 1 lb. Yukon Gold potatoes, diced into 1/2-inch cubes (or red-skinned or fingerling potatoes)
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter (from the 4 tbsp divided)
For the Steak Bites
- 1 1/2 lbs. sirloin steak, cut into 1-inch cubes (alternatively beef tenderloin, NY strip steak, or stir fry meat)
- 2 tbsp unsalted butter (remaining from the 4 tbsp divided)
- Additional salt and pepper, to taste
- Freshly chopped parsley, optional for garnish
Instructions
- Prepare the skillet and melt butter. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt completely to coat the pan evenly.
- Cook the potatoes with garlic and herbs. Add the diced potatoes, minced garlic, dried rosemary, dried oregano, kosher salt, and ground pepper to the skillet. Cook for about 4 minutes without stirring to allow the potatoes to brown. Then stir and continue to cook for another 3 to 4 minutes, or until the potatoes are fork-tender. Remove the potatoes from the skillet and transfer them to a bowl.
- Sear the steak bites. Increase the skillet heat to high and add the remaining 2 tablespoons of unsalted butter, stirring to melt. Add the cubed steak in a single layer. Cook for 1 minute without moving to develop a good sear, then flip or stir the pieces, cooking an additional 1 to 2 minutes until the steak reaches your desired doneness. Remove the skillet from the heat.
- Toss potatoes with the steak. Return the cooked potatoes to the skillet with the steak bites. Toss everything together gently to combine and reheat. Season with additional salt and pepper if desired.
- Garnish and serve. Sprinkle freshly chopped parsley over the top if using. Serve immediately and enjoy your flavorful garlic butter steak bites and potatoes.
Notes
- If the potatoes are browning too quickly but are not yet tender after 8 minutes, reduce the heat to medium-low, add 2 tablespoons of warm water, cover the skillet, and cook for 3 to 4 minutes until the water evaporates and potatoes soften.
- Do not overcrowd the skillet, as this can cause uneven cooking and steaming instead of searing.
- Use a meat thermometer to check steak doneness: rare 125-130°F, medium-rare 130-140°F, medium 140-150°F, medium-well 150-160°F, well-done 160-165°F.
