Description
A hearty and flavorful Garlic Butter Steak and Potatoes Skillet featuring tender sirloin steak cubes and golden baby potatoes cooked together in a rich garlic butter sauce with fresh herbs. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Steak and Potatoes
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb baby potatoes, halved
- Salt and black pepper to taste
Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halved baby potatoes, season them with salt and black pepper, and cook for 12-15 minutes, stirring occasionally, until they are golden brown and tender. Once done, remove the potatoes from the skillet and set them aside.
- Sear the Steak: Add the remaining tablespoon of olive oil to the same skillet. Add the sirloin steak cubes and season with salt and black pepper. Sear the steak for 2-3 minutes on each side until nicely browned, creating a flavorful crust.
- Create Garlic Butter Sauce: Reduce the heat to medium and add the unsalted butter, minced garlic, and chopped fresh thyme to the skillet. Stir constantly for 1-2 minutes, allowing the garlic to become fragrant and the butter to fully melt and blend with the herbs.
- Combine Steak and Potatoes: Return the cooked potatoes back into the skillet with the steak and garlic butter sauce. Toss everything together gently, ensuring the steak and potatoes are well coated in the flavorful garlic butter mixture.
- Garnish and Serve: Sprinkle freshly chopped parsley over the skillet dish and serve immediately while warm and savory.
Notes
- For extra flavor, marinate the steak cubes in a little olive oil, garlic, and herbs for 30 minutes before cooking.
- Baby potatoes can be substituted with fingerling potatoes or small Yukon gold potatoes.
- For a spicier twist, add a pinch of red pepper flakes when adding the garlic and butter.
- Make sure not to overcrowd the skillet when searing the steak to ensure a good sear.
