Description

This Garlic Butter Steak and Potatoes Skillet is a delicious and hearty one-pan meal featuring tender sirloin steak cubes and golden baby potatoes cooked to perfection in a rich garlic butter sauce. Enhanced with fresh thyme and parsley, this easy-to-make dish delivers comforting flavors perfect for any dinner occasion.

Ingredients

Steak and Potatoes

1 lb sirloin steak, cut into 1-inch cubes
1 lb baby potatoes, halved
Salt and black pepper to taste

Sauce and Garnish

4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped

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Instructions

Cook the Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halved baby potatoes, season with salt and black pepper, and cook for 12-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Remove the potatoes from the skillet and set aside.
Cook the Steak: Add the remaining 1 tablespoon of olive oil to the same skillet. Place the steak cubes into the skillet, season with salt and black pepper, and sear for 2-3 minutes on each side until they develop a nice brown crust and are cooked to your preferred doneness.
Make Garlic Butter Sauce: Reduce the heat to medium. Add the unsalted butter, minced garlic, and chopped fresh thyme to the skillet. Stir constantly for 1-2 minutes until the garlic becomes fragrant and the butter has fully melted, creating a rich sauce.
Combine Steak and Potatoes: Return the cooked potatoes to the skillet with the steak. Toss gently to coat both steak and potatoes evenly in the garlic butter sauce, ensuring every bite is flavorful.
Garnish and Serve: Sprinkle the freshly chopped parsley over the skillet mixture. Serve immediately while hot for the best taste and texture.

Notes

You can substitute sirloin with ribeye or filet mignon for a different texture and flavor.
Baby potatoes can be replaced with fingerling or red potatoes if preferred.
For extra flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika.
Cook steak to your desired doneness by adjusting searing time accordingly.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.