Here’s a rich, no-fuss version that delivers big flavor without a ton of steps:
🥩🧄 Garlic Butter Steak & Potatoes Skillet
Ingredients:
- 2 medium steaks (sirloin, ribeye, or strip), cut into bite-sized cubes
- 3–4 medium potatoes, diced small (Yukon gold or baby potatoes work best)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4–5 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon chili flakes (optional)
- Fresh parsley, chopped (for garnish)
🔥 Instructions:
1. Cook the potatoes
Heat olive oil in a large skillet over medium heat. Add diced potatoes, season with salt, pepper, and paprika. Cook for 10–15 minutes, stirring occasionally, until golden and fork-tender. Remove and set aside.
2. Sear the steak
In the same pan, increase heat to medium-high. Add steak cubes in a single layer. Let them sear undisturbed for 2–3 minutes to get a nice crust, then stir and cook another 2–3 minutes (adjust for your preferred doneness). Remove and set aside.
3. Make the garlic butter
Lower heat to medium. Add butter and garlic to the pan. Stir for about 30 seconds until fragrant (don’t let garlic burn).
4. Bring it together
Return potatoes and steak to the skillet. Add thyme/rosemary and chili flakes. Toss everything in the garlic butter for 1–2 minutes.
5. Finish
Garnish with fresh parsley and serve hot.
💡 Tips:
- Don’t overcrowd the pan when cooking steak—otherwise it steams instead of sears.
- Cut potatoes small so they cook faster and get crispier.
- For extra flavor, add a splash of lemon juice or a sprinkle of Parmesan at the end.
If you want, I can turn this into a meal prep version, a high-protein/low-carb tweak, or a one-pan oven version.