Garlic Butter Steak Potatoes (Print version)

Savor tender steak cubes and crispy potatoes in a luscious garlic butter sauce for an easy, hearty meal.

# Required ingredients:

→ Steak Bites

01 - 1.25 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 teaspoon smoked paprika

→ Potatoes

05 - 1.5 pounds baby Yukon Gold potatoes, quartered
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

09 - 4 tablespoons unsalted butter
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon fresh thyme leaves
13 - 0.5 teaspoon crushed red pepper flakes, optional
14 - Zest of 1 lemon

# How to make it:

01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes in a single layer, season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook 12 to 15 minutes, turning occasionally, until golden brown and fork-tender. Transfer to a plate and keep warm.
02 - Pat steak cubes dry with paper towels. Season with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - Return skillet to high heat and add 1 tablespoon butter. Working in batches to avoid crowding, add half the steak bites in a single layer. Sear undisturbed for 2 minutes, flip, and sear 1 to 2 minutes more until browned but still juicy. Transfer to a plate and repeat with remaining steak, adding additional butter as needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Return seared steak bites and cooked potatoes to the skillet. Add parsley, thyme, crushed red pepper flakes if using, and lemon zest. Toss everything to coat in garlic butter for 1 to 2 minutes.
06 - Transfer to a serving platter. Garnish with additional parsley and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can actually have a life outside the kitchen.
  • The steak stays impossibly tender because you're not overthinking it with giant cuts that need resting.
  • One skillet means less cleanup, and honestly that alone is worth making this on a weeknight.
  • It feels fancy enough for when people are coming over, but casual enough that you won't stress about it.
02 -
  • Overcrowding the skillet is how you end up with steamed steak instead of seared steak, so those two batches matter more than you think.
  • Pat your steak completely dry before seasoning because any surface moisture prevents browning—I learned this after making grey meat that looked sad on the plate.
  • Fresh herbs at the end taste completely different from cooked herbs, so don't add them too early or you lose that bright green flavor that makes people perk up.
03 -
  • A hot pan is not negotiable—if it's not hot enough to make your steak sizzle aggressively the moment it touches down, wait longer.
  • Finish with an extra squeeze of lemon juice right before serving if you feel like the dish is tasting a bit flat—one tiny squeeze changes everything.
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