Garlic Butter Steak Potatoes

This garlic butter steak bites and potatoes recipe has become my weeknight dinner hero when I'm craving something satisfying but don't have a lot of time. The combination of tender steak and crispy potatoes all cooked in one pan creates an irresistible meal that brings steakhouse flavors right to your home kitchen.

I discovered this recipe during a particularly busy week when I needed something impressive but quick for unexpected dinner guests. The combination of butter, herbs and perfectly seared steak impressed everyone so much it's now in my regular rotation for both weeknights and casual entertaining.

Ingredients

• Yukon gold potatoes: Provide the perfect creamy interior with crispy edges when cooked properly. Their buttery flavor complements the steak beautifully
• Ghee or butter: Forms the rich base of flavor. Ghee has a higher smoke point making it ideal for the high heat needed for perfect searing
• Sirloin steak: Offers excellent flavor and tenderness while remaining affordable compared to premium cuts
• Fresh garlic cloves: Create that unmistakable aromatic base that elevates the entire dish
• Dried herbs like thyme and oregano: Infuse the butter with Mediterranean flavors that complement both steak and potatoes
• Olive oil: Helps prevent the butter from burning and adds its own subtle flavor
• Sea salt and black pepper: Essential for proper seasoning at multiple stages of cooking

Step-by-Step Instructions

Preparing Your Pan:

Heat your cast iron skillet over medium heat until you can feel warmth radiating when you hold your hand above it. Add olive oil and two tablespoons of ghee, allowing them to melt completely before adding any ingredients. A properly preheated pan is crucial for preventing sticking and achieving beautiful browning.

Cooking The Potatoes:

Add the potato cubes to the hot oil and ghee mixture, then sprinkle all seasonings directly over them. Allow them to cook undisturbed for 2-3 minutes to develop a golden crust on the bottom. This patience is rewarded with perfectly caramelized exteriors. Continue cooking for 8-10 minutes total, stirring every 1-2 minutes to ensure even browning on all sides until they yield easily to a fork. Remove from the pan and set aside.

Searing The Steak:

Increase the heat to medium-high and add remaining ghee to the empty pan. Once melted, add the steak pieces in a single layer with space between each cube. Resist the urge to stir immediately. Let them sear undisturbed for at least 2 minutes to develop a beautiful brown crust that seals in juices. After the initial sear, stir and continue cooking just 1-2 minutes more for medium-rare to medium doneness.

Bringing It All Together:

Return the cooked potatoes to the pan with the steak, gently stirring to combine everything. The potatoes will absorb some of the flavorful steak juices while reheating. Taste and adjust seasonings as needed, adding a fresh sprinkle of parsley for color and brightness before serving immediately.

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The first time I made this recipe, I used a nonstick pan and couldn't understand why my steak wouldn't brown properly. Switching to cast iron transformed the results completely, creating that perfect steakhouse sear that makes this dish so special. Now I keep my well-seasoned cast iron ready specifically for this recipe.

Best Potato Selection

While the recipe calls for Yukon golds, I've experimented extensively with different varieties. Russets tend to fall apart too easily while purple potatoes add beautiful color but cook slightly faster. For the most reliable results, stick with waxy varieties like Yukon gold, red potatoes, or fingerlings as specified in the recipe notes. The key is cutting them into uniform small pieces to ensure they cook through in the stated time while developing that perfect golden exterior.

Steak Temperature Guide

For perfect steak bites, understanding doneness is crucial. At the 2-minute initial sear plus 1-minute additional cooking time, you'll achieve medium-rare results. For medium doneness, add another minute of cooking after stirring. For medium-well, add two minutes. Remember that steak continues cooking slightly after removing from heat, so err on the side of less cooking time. You can always return slightly undercooked pieces to the pan, but overcooked steak cannot be rescued.

Flavor Variations

The beauty of this foundational recipe is how easily it adapts to different flavor profiles. For a southwestern twist, replace the thyme and oregano with cumin and chili powder. For an Asian-inspired version, use sesame oil instead of olive oil and add a splash of soy sauce at the end. My family particularly enjoys a steakhouse version where I add sliced mushrooms to the pan after the steak has seared and deglaze with a splash of red wine before returning the potatoes.

Frequently Asked Questions

→ What kind of potatoes work best for this dish?

Yukon gold potatoes are great due to their creamy texture, but you can also use small yellow, red, or fingerling potatoes.

→ Why use ghee instead of regular butter?

Ghee has a higher smoke point than butter, making it ideal for high-heat cooking like searing steak and potatoes.

→ How do you ensure the steak bites stay tender?

Let the steak cook undisturbed for at least 2 minutes on each side to get a good sear, sealing in the juices and keeping it tender.

→ Can I use other herbs besides thyme and oregano?

Yes, you can substitute with rosemary, parsley, or even Italian seasoning for a different flavor profile.

→ How can I prevent the potatoes from sticking to the pan?

Ensure the skillet and ghee are hot before adding the potatoes. Stir frequently and avoid overcrowding the pan.