Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Serves: 4
This Garlic Butter Steak and Potatoes Skillet is an amazing dinner option that you can easily and quickly make. This dish has been my go-to and one of my favorites. This steak and potatoes skillet is also a great option to serve on date nights with your preferred wine.
This skillet meal is made with butter, potatoes, oregano, rosemary, and sirloin, among other simple ingredients. Prep this in ten minutes and have this ready in under twenty minutes.
Ingredients
1 ½ lbs sirloin steak, cut into 1-inch cubes
1 tbsp olive oil
1 tsp dried rosemary
4 tbsp butter, divided
4 garlic cloves, minced
1 tsp dried oregano
1 lb Yukon Gold potatoes, diced into 1/2” cubes
Freshly chopped parsley for garnish optional
½ tsp salt
½ tsp pepper
How to make Garlic Butter Steak and Potatoes Skillet
Step 1: To a hot cast-iron skillet over medium-high heat, add the olive oil and 2 tbsp butter.
Step 2: To the skillet, add the potatoes, garlic, rosemary, oregano, salt, and pepper. Let them cook for about 4 minutes, undisturbed. After 4 minutes, stir everything and continue to cook for 3 to 4 minutes more or until tender. In a bowl, transfer everything when done.
Step 3: Adjust the heat to high and add 2 tbsp butter to the now-empty skillet. Once the butter has melted, add the steak bites in a single layer and cook for about a minute. Then, flip or stir the steak bites and cook for an additional 1 to 2 minutes or until cooked to your desired doneness.
Step 4: Take the skillet off the heat and return the cooked potatoes to the skillet. Toss well and season with extra salt and pepper.
Step 5: Before serving, garnish with some fresh chopped parsley if desired. Enjoy!
Tips:
For this recipe, you can also use beef tenderloin or New York strip steak. Or stir fry the meat.
You use red-skinned and fingerling potatoes instead of Yukon gold.
Nutrition Facts:
Calories: 455 kcal (23%), Carbohydrates: 21g (7%), Protein: 40g (80%), Fat: 23g (35%), Saturated Fat: 11g (69%), Cholesterol: 134mg (45%), Sodium: 495 mg (22%), Potassium: 1071mg (31%), Fiber: 3g (13%), Sugar: 1g (1%)
Ingredients
- 1 ½ lbs sirloin steak, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 4 tbsp butter, divided
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 lb Yukon Gold potatoes, diced into 1/2” cubes
- Freshly chopped parsley for garnish optional
- ½ tsp salt
- ½ tsp pepper
Instructions
Step 1: To a hot cast-iron skillet over medium-high heat, add the olive oil and 2 tbsp butter.
Step 2: To the skillet, add the potatoes, garlic, rosemary, oregano, salt, and pepper. Let them cook for about 4 minutes, undisturbed. After 4 minutes, stir everything and continue to cook for 3 to 4 minutes more or until tender. In a bowl, transfer everything when done.
Step 3: Adjust the heat to high and add 2 tbsp butter to the now-empty skillet. Once the butter has melted, add the steak bites in a single layer and cook for about a minute. Then, flip or stir the steak bites and cook for an additional 1 to 2 minutes or until cooked to your desired doneness.
Step 4: Take the skillet off the heat and return the cooked potatoes to the skillet. Toss well and season with extra salt and pepper.
Step 5: Before serving, garnish with some fresh chopped parsley if desired. Enjoy!
Notes
For this recipe, you can also use beef tenderloin or New York strip steak. Or stir fry the meat. You use red-skinned and fingerling potatoes instead of Yukon gold.
