Of course! This is a classic, hearty, and incredibly flavorful one-pan meal. Here’s a detailed recipe for a Herb Butter Garlic Beef and Potatoes Skillet that is sure to become a weeknight favorite.
This recipe is designed to be simple, using one skillet to create tender beef, crispy potatoes, and a luxurious herb-garlic butter sauce.
Herb Butter Garlic Beef and Potatoes Skillet
Why You’ll Love This Recipe:
· One-Pan Wonder: Minimal cleanup is always a win.
· Full of Flavor: The combination of seared beef, golden potatoes, and a rich herb butter sauce is irresistible.
· Customizable: Easy to swap herbs or add your favorite vegetables.
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Ingredients
For the Beef & Potatoes:
· 1.5 lbs (680g) sirloin steak or stewing beef, cut into 1-inch cubes
· 1.5 lbs (680g) baby potatoes, halved (or Yukon Gold potatoes, cut into 3/4-inch cubes)
· 2 tbsp olive oil
· Salt and freshly ground black pepper to taste
· 1 tsp smoked paprika (optional, for depth)
For the Herb Garlic Butter:
· 4 tbsp butter
· 4-5 large cloves garlic, minced
· 1 tbsp fresh rosemary, finely chopped
· 1 tbsp fresh thyme leaves
· 2 tbsp fresh parsley, chopped (plus more for garnish)
· Optional for sauce: 2 tbsp beef broth or red wine
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Instructions
1. Prepare the Ingredients:
· Pat the beef cubes completely dry with paper towels. This is crucial for getting a good sear. Season generously with salt, pepper, and smoked paprika (if using).
· Halve the baby potatoes. If using larger potatoes, cut them into small, bite-sized cubes so they cook at the same rate as the beef.
· Mince the garlic and chop all the fresh herbs.
2. Cook the Potatoes:
· Heat 1 tablespoon of olive oil in a large cast-iron or oven-safe skillet over medium-high heat.
· Add the potatoes in a single layer, cut-side down. Cook without moving for 4-5 minutes to get a golden-brown crust.
· Toss the potatoes and continue cooking for another 10-12 minutes, stirring occasionally, until they are tender and can be pierced with a fork. Remove the potatoes from the skillet and set aside.
3. Sear the Beef:
· Add the remaining 1 tablespoon of olive oil to the same hot skillet.
· Add the beef cubes in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Overcrowding will steam the meat instead of searing it.
· Sear the beef for 2-3 minutes per side until a dark brown crust forms. The beef does not need to be cooked through at this stage. Remove the beef from the skillet and set aside with the potatoes.
4. Make the Herb Garlic Butter Sauce:
· Reduce the heat to medium-low. Add the butter to the skillet.
· Once melted, add the minced garlic. Sauté for just 30-60 seconds until fragrant. Be careful not to burn it!
· Add the fresh rosemary, thyme, and parsley. Stir for 10 seconds to release their oils.
· Optional Deglaze: For an extra layer of flavor and a bit more sauce, pour in the beef broth or red wine. Use your spatula to scrape up all the browned bits (the fond) from the bottom of the pan. Let it simmer for 1 minute.
5. Combine and Serve:
· Return the cooked potatoes and beef (along with any accumulated juices) back to the skillet. Toss everything together in the herb garlic butter until well coated and heated through (about 2-3 minutes).
· Taste and adjust seasoning with more salt or pepper if needed.
· Garnish with a final sprinkle of fresh parsley.
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Chef’s Notes & Tips for Success:
· The Right Cut: Sirloin is great for a quick-cooking skillet. For a more tender, melt-in-your-mouth result, use ribeye or tenderloin. For a budget-friendly option that becomes very tender with slow cooking, use stewing beef and simmer it for much longer (see next point).
· Using Stewing Beef: If using tougher stew meat, you will need to cook it longer. After searing, add about 1 cup of beef broth, cover the skillet, and let it simmer for 45-60 minutes until tender. Then, remove the lid, add the potatoes back in, and proceed with the butter sauce step to thicken the liquid.
· Don’t Crowd the Pan: This is the #1 rule for getting a good sear. If your skillet isn’t large enough, cook the beef in two batches.
· Garlic is Delicate: Burnt garlic tastes bitter. Keep the heat low when making the sauce.
· Add Vegetables: Feel free to add other vegetables like halved mushrooms or sliced onions. Sauté them after the potatoes are removed and before searing the beef.
· Serving Suggestion: This is a complete meal on its own! Serve it directly from the skillet with a side of crusty bread to soak up all the delicious herb butter sauce. A simple green salad or steamed green beans also pair beautifully.