Description

A savory and hearty Garlic Butter Steak and Potatoes Skillet featuring tender sirloin steak cubes and crispy baby potatoes tossed in a fragrant garlic butter sauce with fresh herbs, perfect for a quick and satisfying dinner.

Ingredients

Steak and Potatoes

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

Seasoning and Sauce

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 until they are golden brown and tender. Remove the potatoes from the skillet and set aside.
Sear the Steak: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sirloin steak cubes, season with salt and black pepper, and sear for 2-3 minutes on each side until they develop a rich brown crust.
Make the Garlic Butter Sauce: Reduce the heat to medium. Add the unsalted butter, minced garlic, and chopped fresh thyme to the skillet. Stir continuously for 1-2 minutes until the garlic becomes fragrant and the butter melts completely, creating a flavorful sauce.
Combine Steak and Potatoes: Return the cooked potatoes to the skillet with the steak. Toss everything gently together to ensure the steak and potatoes are well coated with the garlic butter sauce.
Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve immediately while hot for the best flavor and texture.

Notes

Use baby potatoes or Yukon gold potatoes for best texture and flavor.
Make sure not to overcrowd the skillet when searing steak to ensure proper browning.
Fresh herbs like thyme and parsley elevate the dish with aromatic notes; dried herbs can be used but fresh is preferred.
Adjust salt and pepper seasoning according to taste preference.
For extra richness, add a splash of beef broth or white wine when adding the butter and garlic.