Garlic Butter Steak with Potatoes

This garlic butter steak bites and potatoes recipe transforms simple ingredients into a restaurant-worthy meal right in your skillet. The combination of tender, juicy steak cubes and golden, herb-seasoned potatoes creates a satisfying one-pan dinner that's become my go-to when I want to impress without spending hours in the kitchen.

I discovered this recipe during a busy weeknight when I needed something special but quick. The first time I made it, my husband asked if we could have it weekly. Now it's in our regular rotation when we want something that feels indulgent without the fuss.

Ingredients

• Sirloin steak: The ideal cut for this recipe as it has excellent flavor while remaining tender. Look for well-marbled pieces for the juiciest results.
• Yukon gold potatoes: These have a naturally buttery flavor and hold their shape well while getting crispy outside and creamy inside.
• Ghee or butter: Provides rich flavor and the perfect cooking medium. I prefer ghee as it has a higher smoke point for better searing.
• Olive oil: Helps prevent the butter from burning while adding its own subtle flavor.
• Fresh garlic: The aromatic backbone of this dish. Use fresh cloves for the most vibrant flavor.
• Dried herbs: Thyme and oregano infuse the potatoes with Mediterranean flavors that complement the beef perfectly.
• Sea salt and black pepper: Essential seasonings that enhance all the other flavors. Use freshly ground pepper if possible.

Step-by-Step Instructions

Prepare Your Skillet:

Heat your cast iron skillet over medium heat until it's evenly warm. Add olive oil and two tablespoons of ghee, allowing them to melt completely and coat the bottom of the pan. This combination gives you the flavor of butter with less risk of burning.

Season and Cook Potatoes:

Add the potato cubes to the hot oil and butter mixture. Immediately sprinkle with garlic, thyme, oregano, salt, and pepper. Let them cook undisturbed for 2-3 minutes to develop a golden crust on one side. This patience is key to getting that desirable caramelization. Continue cooking for 8-10 minutes total, stirring every couple of minutes to brown all sides evenly. The potatoes are done when they're fork tender with a beautiful golden exterior.

Set Potatoes Aside:

Remove the golden potatoes from the pan along with all those flavorful browned bits. These bits contain concentrated flavor that will later enhance the entire dish. Transfer to a plate and keep nearby.

Sear the Steak:

Increase the heat to medium high and add the remaining ghee. Once melted and hot, add your steak cubes in a single layer. Season with salt and pepper. The most crucial step here is to resist touching them for at least 2 minutes. This allows a beautiful brown crust to form, creating flavor through the Maillard reaction. After the initial sear, stir once and cook just 1-2 minutes more until the steak reaches your desired doneness.

Combine and Finish:

Return those golden potatoes to the pan with the steak. Gently stir everything together, allowing the flavors to meld for about 30 seconds. Taste and adjust seasoning with additional salt and pepper if needed. The entire dish should be rich, buttery, and perfectly seasoned.

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I discovered through making this countless times that the quality of your ghee or butter makes a noticeable difference in the final flavor. I once splurged on cultured European butter for this recipe when hosting friends, and the subtle tangy depth it added made everyone ask for my secret ingredient.

Perfect Potato Technique

The key to crispy yet tender potatoes lies in the cutting and cooking method. Aim for consistently sized half inch cubes to ensure they cook through at the same rate. Any larger and your steak will overcook while waiting for the potatoes. Any smaller and they might turn mushy. I found that letting the potatoes develop a golden crust on one side before stirring creates that restaurant quality texture everyone loves. The first time I made this recipe, I stirred too frequently and missed out on that beautiful caramelization.

Steak Selection and Preparation

While sirloin is my go to choice for this recipe, you can experiment with other cuts like ribeye for extra richness or tenderloin for supreme tenderness. The most important factor is cutting against the grain into consistent half inch cubes. Pat the meat dry with paper towels before cooking for the best sear. Room temperature steak also sears more evenly, so consider taking it out of the refrigerator about 15 minutes before cooking. For special occasions, I sometimes marinate the steak pieces in a tablespoon of Worcestershire sauce for 30 minutes before cooking for deeper flavor.

Serving Suggestions

This versatile dish stands beautifully on its own but can be elevated in several ways. For a complete meal, I often serve it with a simple green salad dressed with lemon and olive oil to cut through the richness. For a more substantial presentation, spoon the steak bites and potatoes over creamy mashed cauliflower or alongside roasted vegetables. A dollop of herb butter melting over the hot steak takes this dish to extraordinary heights when entertaining. For a stunning finish, try sprinkling with flaky sea salt just before serving to enhance both flavor and texture.

Recipe Questions & Answers

→ How do I cook the potatoes evenly?

Cut the potatoes into small, even chunks and avoid overcrowding the pan while cooking. Stir frequently to prevent sticking and ensure even browning.

→ Can I use other types of potatoes?

Yes, small potatoes like yellow, red, or fingerling varieties work well for this dish. Just ensure they are cut into similar-sized pieces.

→ How do I sear the steak effectively?

Ensure the pan is hot and avoid stirring the steak pieces too soon. Let them sear for at least 2 minutes on one side before flipping for a golden crust.

→ What can I use instead of ghee?

You can use regular butter, clarified butter, or even a high-smoke-point oil like avocado oil as a substitute for ghee.

→ Can I make this dish ahead of time?

It’s best served fresh, but you can prep the ingredients in advance and cook closer to serving time for the best flavor and texture.