Description
Garlic Butter Steak and Potatoes Skillet is a one-pan dish that offers a restaurant-quality experience in under 30 minutes, perfect for a hearty and comforting meal.
Ingredients
Scale
1.5 lbs Steak (Ribeye or Sirloin) cut into 1-inch cubes
1 lb Yukon Gold Potatoes diced into 1/2 inch cubes
4 tbsp Unsalted Butter divided use
2 tbsp Olive Oil
5 cloves Fresh Garlic minced or pressed
2 tbsp Fresh Parsley chopped for garnish
1 tsp Dried Oregano
Salt & Black Pepper to taste
Instructions
- Take your steak out of the fridge 20 minutes before cooking. Pat it dry with paper towels. Cut it into 1-inch cubes and season liberally with salt and pepper
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced potatoes. Season with salt, pepper, and oregano. Cook for about 10-12 minutes until they are golden brown and fork-tender. Remove the potatoes and set them aside
- Wipe the skillet if needed, then add another tablespoon of oil and turn the heat to high. Add the steak cubes in a single layer. Let them sear for 2 minutes without moving them. Turn and cook for another 2 minutes
- Reduce the heat to medium. Move the steak to one side of the pan. Add the remaining butter and the minced garlic. Once the butter melts and the garlic becomes fragrant (about 30 seconds), toss the potatoes back into the pa
- Toss everything together so the garlic butter coats every single inch of the dish. Garnish with fresh parsley and serve immediately
Notes
Use a cast-iron skillet for best results.
Do not overcook the garlic; add it at the end.
Cut potatoes into uniform cubes for even cooking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 1g
- Sodium: varies
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg