Ingredients
Method
Creating Garlic Butter Steak and Potatoes Skillet is straightforward if you follow these easy steps
- Cut the steak and potatoes into bite-sized pieces. Mince the garlic, and chop the parsley for garnishing.
- Sprinkle the steak pieces with salt, pepper, and paprika to enhance flavor.
- In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes until they are crispy and golden brown, stirring occasionally.
- Once the potatoes are cooked, remove them from the skillet and set them aside on a plate.
- In the same skillet, add the seasoned steak pieces and sear them for 3-4 minutes until browned, continuing to stir occasionally.
- Add in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Quickly add the butter to the skillet, letting it melt and combine with the garlic and steak juices.
- Return the cooked potatoes to the skillet, tossing everything together to ensure the potatoes are well-coated in the garlic butter.
- Taste the mixture and adjust the seasoning with more salt and pepper if needed.
- Remove from heat and garnish with fresh parsley before serving.
Nutrition
Notes
Ingredient Swap: I often use Yukon Gold potatoes when I don't have red ones, they hold their shape just as well and get wonderfully creamy inside.
Storage Tip: This dish is best enjoyed fresh, but any leftovers will keep in a sealed container in the fridge for up to three days.
Reheat gently in a skillet.
Make-
Ahead Trick: You can dice the potatoes and steak a few hours ahead and keep them separate in the fridge, which makes the cooking process incredibly fast when you're ready.
Common Mistake: The most important step is getting a good sear on the steak before adding the butter.
If the pan isn't hot enough, the meat will steam instead of brown.
Serving Suggestion: I love to finish this with a squeeze of fresh lemon juice right at the end.
It cuts through the richness of the butter in the most delightful way.
Equipment Note: A well-seasoned cast iron skillet is my favorite tool for this, as it gives the steak and potatoes an unbeatable crust.
A heavy stainless steel pan works great too.