Garlic Butter Steak & Potato Skillet (Printable Copy)

Tender seared steak bites with crispy potatoes coated in savory garlic butter sauce

# What You Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Potatoes

06 - 1.5 lbs baby gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon kosher salt
09 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

10 - 4 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 0.5 teaspoon smoked paprika
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped

# How to Make:

01 - In a medium bowl, combine steak cubes with olive oil, kosher salt, black pepper, and dried Italian herbs. Toss to coat evenly and let rest for 10 minutes.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add quartered potatoes, season with salt and pepper. Cook, stirring occasionally, until golden and crispy, approximately 15 minutes. Transfer to a plate and keep warm.
03 - Increase skillet heat to medium-high. Add steak cubes in a single layer, working in batches if necessary. Sear for 2 to 3 minutes per side until browned and cooked through. Remove steak and set aside.
04 - Reduce heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and smoked paprika. Sauté for 1 minute until fragrant.
05 - Return potatoes and steak to the skillet. Toss to coat evenly in garlic butter sauce. Cook for 1 to 2 minutes until heated through. Remove from heat, garnish with fresh parsley and chives, and serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy steakhouse dinner but comes together faster than ordering takeout.
  • Everything cooks in one skillet, which means less cleanup and more time actually enjoying your meal.
  • The garlic butter coats every bite so perfectly that you'll find yourself scraping the pan with bread.
02 -
  • Don't skip the marinating step for the steak—those ten minutes make a real difference in how seasoned and flavorful it becomes.
  • If your pan starts smoking heavily during the sear, your heat is too high; dial it back slightly so you get browning without charring the outside while the inside stays undercooked.
03 -
  • Pat your steak cubes dry with paper towels before searing—moisture is the enemy of browning, and dry meat gets that gorgeous crust.
  • Minced garlic is a must here; garlic powder or jarred minced garlic won't give you that same aromatic, fresh quality that makes people stop mid-bite and smile.
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