Description
Succulent steak bites dance with crispy golden potatoes in this irresistible one-pan wonder. Garlic-infused butter melds perfectly, creating a simple yet elegant meal that delivers restaurant-quality flavors right to your plate.
Ingredients
Scale
Main Proteins:
- 1.25 pounds (570g) sirloin steak, cut into 1-inch cubes
Vegetables and Potatoes:
- 1 pound (450g) Yukon Gold potatoes, diced into ½-inch cubes
- 3 cloves garlic, minced
Seasonings and Herbs:
- 1 tablespoon olive oil (for potatoes)
- 1 tablespoon olive oil (for steak)
- 3 tablespoons unsalted butter, divided
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat a robust cast-iron skillet over medium-high temperature, creating an ideal searing environment for potatoes and steak.
- Drizzle olive oil and melt butter in the skillet, creating a flavorful cooking base.
- Introduce diced potatoes into the skillet, generously coating them with garlic powder, paprika, salt, and pepper to enhance their natural flavor profile.
- Allow potatoes to develop a crisp golden crust by avoiding unnecessary stirring during the initial 4-minute cooking phase.
- Gently rotate potatoes and continue cooking for an additional 4 minutes until they achieve a perfect golden-brown exterior and tender interior.
- Transfer potatoes to a separate plate, preserving their warmth and crispness.
- Elevate the skillet’s temperature to high, preparing for an intense steak searing process.
- Introduce additional olive oil and butter, creating a rich cooking medium for the meat.
- Carefully place steak bites in a single layer, ensuring maximum surface contact for optimal caramelization.
- Season steak bites with salt and pepper, allowing their natural flavors to intensify.
- Permit steak to sear undisturbed for one minute, developing a beautiful exterior crust.
- Stir and continue cooking for 1-2 minutes, customizing doneness to personal preference.
- Remove steak bites and set aside, maintaining their succulent temperature.
- Reduce skillet temperature to medium and add remaining butter.
- Incorporate minced garlic, dried thyme, rosemary, and oregano, releasing their aromatic essence.
- Reunite steak bites and potatoes in the skillet, coating them luxuriously with the herbaceous garlic butter sauce.
- Gently warm the combined ingredients for 1-2 minutes, allowing flavors to meld harmoniously.
- Elegantly transfer the dish to a serving platter, optional garnish of fresh parsley adding a vibrant finishing touch.
- Serve immediately, inviting diners to savor the robust, perfectly seasoned meal.
Notes
- Choose high-quality, well-marbled steak cuts like ribeye or sirloin for maximum tenderness and flavor.
- Pat the steak dry before cooking to ensure a perfect golden-brown sear without excess moisture.
- Use a cast-iron skillet for even heat distribution and better caramelization of meat and potatoes.
- Season generously with salt and pepper just before cooking to enhance the natural meat flavors.
- Cut potatoes into uniform bite-sized pieces to guarantee consistent cooking and crispy exterior.
- Allow the skillet to get extremely hot before adding steak to create a delicious crust.
- Don’t overcrowd the pan when cooking steak bites, which prevents proper browning and steaming.
- Cook steak to medium-rare for optimal juiciness and texture, around 130-135°F internal temperature.
- Fresh herbs like parsley add brightness and visual appeal to the final dish.
- For a low-carb version, replace potatoes with cauliflower or turnips.
- Leftover steak bites can be stored in an airtight container and reheated gently in a skillet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 220 mg