Description
Garlic Butter Steak and Potatoes is a delicious dish that combines juicy beef and tender Yukon Gold potatoes, all enhanced by garlic-infused butter and fresh herbs for a mouthwatering experience.
Ingredients
Scale
1.5 lbs Sirloin or Ribeye Steak
1 lb Yukon Gold Potatoes
4 tbsp Unsalted Butter
2 tbsp Olive Oil
6 cloves Fresh Garlic
1 tbsp Fresh Thyme
1 tbsp Fresh Rosemary
Kosher Salt and Black Pepper to taste
Instructions
- Prepare the Potatoes: Start by placing your diced Yukon Gold potatoes in a microwave-safe bowl with a splash of water. Cover and steam for 4-5 minutes until just barely tender
- Season the Steak: Pat your steak cubes dry with a paper towel. Generously season with kosher salt and cracked black pepper. Let the meat sit for at least 10 minutes
- Sear the Tubers: Heat a large cast-iron skillet over medium-high heat with one tablespoon of olive oil. Add the par-cooked potatoes in a single layer and sear until golden brown and crispy on all sides
- The Maillard Sear: Add the remaining oil to the same skillet. Once shimmering, add the steak cubes and cook for 2-3 minutes per side until a deep brown crust forms
- The Garlic Butter Infusion: Reduce heat to medium. Add the butter, minced garlic, and fresh herbs to the skillet and toss the steak in this mixture for 60 seconds
- The Final Integration: Return the crispy potatoes to the pan and toss everything together to coat. Cook for another 2 minutes
- Rest and Serve: Remove from heat and let the dish rest for 3 minutes before serving
Notes
Ensure your steak is at room temperature before cooking for even results.
Use a cast-iron skillet for the best sear and heat retention.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 0 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg