Of course! This is a fantastic one-pan meal that is full of flavor and surprisingly easy to make. The key is cooking everything in the right order so it all finishes perfectly.
Here’s a detailed recipe for a Garlic Butter Steak and Potatoes Skillet.
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Garlic Butter Steak and Potatoes Skillet
This recipe creates tender, juicy steak and crispy potatoes smothered in a rich, herbaceous garlic butter sauce.
Ingredients:
For the Steak & Potatoes:
· 1.5 lbs ribeye, strip steak, or sirloin, cut into 1-inch cubes
· 1.5 lbs baby potatoes, halved (or Yukon Golds, cubed)
· 2 tbsp olive oil
· 1 tsp smoked paprika
· 1 tsp dried thyme or Italian seasoning
· Salt and freshly ground black pepper to taste
For the Garlic Butter Sauce:
· 4 tbsp butter
· 4-5 garlic cloves, minced
· 1 tbsp fresh parsley, chopped
· 1 tsp fresh rosemary, chopped (optional)
· Optional for sauce: 1-2 tbsp beef broth or red wine
For Garnish:
· Fresh chopped parsley
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Instructions:
1. Prep the Potatoes:
· Place the halved baby potatoes in a microwave-safe bowl with a splash of water. Cover and microwave for 5-7 minutes until they are just starting to become tender but are not fully cooked. (This par-cooks them so they get crispy in the skillet without burning). Alternatively, you can boil them for 8-10 minutes. Drain and pat dry thoroughly.
2. Season:
· In a large bowl, toss the par-cooked potatoes with 1 tbsp olive oil, smoked paprika, dried thyme, salt, and pepper.
· In a separate bowl, season the cubed steak generously with salt and pepper.
3. Cook the Potatoes:
· Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the remaining 1 tbsp of olive oil.
· Add the potatoes to the hot skillet, cut-side down. Cook without moving for 4-5 minutes to get a good sear. Flip and cook for another 4-5 minutes until golden brown and crispy on all sides.
· Remove the potatoes from the skillet and set them aside on a plate.
4. Cook the Steak:
· Increase the heat to high. Add the cubed steak to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
· Sear the steak for 1-2 minutes per side without moving it to develop a deep brown crust. For medium-rare, the total cook time should be about 4-5 minutes.
· Remove the steak and set it aside with the potatoes. Note: The steak will finish cooking later.
5. Make the Garlic Butter Sauce:
· Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic, parsley, and rosemary. Cook for just 30-60 seconds until fragrant. Do not let the garlic burn!
· Optional deglazing: Pour in a splash of beef broth or red wine to scrape up all the delicious browned bits (the “fond”) from the bottom of the pan. Let it simmer for 30 seconds.
6. Combine and Serve:
· Return the steak and potatoes to the skillet with the garlic butter sauce. Toss everything together until evenly coated and heated through (about 1-2 minutes).
· Taste and adjust seasoning if needed.
· Garnish with a generous amount of fresh chopped parsley and serve immediately right from the skillet!
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Chef’s Notes & Tips for Success:
· The Pan is Key: A heavy cast-iron skillet is ideal because it retains heat beautifully, creating a perfect sear on the steak and potatoes.
· Dry Your Steak: Pat the steak cubes completely dry with paper towels before seasoning. This is the #1 secret to a good sear.
· Don’t Crowd the Pan: Overcrowding will steam the food instead of searing it. If your skillet isn’t large enough, cook the steak in two batches.
· Don’t Overcook the Steak: The steak cubes cook very quickly. Remember, they will go back into the hot sauce at the end, so it’s better to slightly undercook them during the searing step.
· Resting (Optional but Recommended): For the most tender steak, you can let the cooked steak cubes rest for 5 minutes before adding them back to the skillet. This allows the juices to redistribute.
· Vegetable Add-In: Feel free to add other vegetables in step 3 with the potatoes. Bell peppers and onions work wonderfully.
Enjoy your incredible, hearty, and flavor-packed one-pan meal