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- 1 lb sirloin steak, cut into 1-inch cubes - 1 lb baby potatoes, halved - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried) - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, chopped Cooking with these ingredients makes the dish shine. Sirloin steak gives great flavor and texture. Baby potatoes add a nice heartiness. Garlic and butter create a rich sauce that ties everything together. Fresh herbs like rosemary bring a burst of flavor. Paprika adds warmth and depth to the dish. Olive oil helps cook the steak and potatoes evenly. Salt and pepper enhance the overall taste, making each bite a delight. Garnishing with fresh parsley not only looks good but adds a fresh note. It's a simple touch that elevates the dish’s presentation. With these ingredients, you’re ready to create a tasty dinner that everyone will enjoy. {{ingredient_image_1}} - Start by boiling 1 lb of halved baby potatoes in salted water. - Cook them for about 10-12 minutes until they are fork-tender. - Once done, drain the potatoes and set them aside for now. - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. - When the oil is hot, add 1 lb of cubed sirloin steak. - Season the steak with salt, pepper, and 1 teaspoon of paprika. - Sear the steak for about 4-5 minutes, turning occasionally. - Cook until the steak is browned and reaches your desired doneness. - Remove the steak from the skillet and set it aside. - In the same skillet, add the boiled potatoes. - Sauté them for about 5-7 minutes until they are golden brown and crispy. - Lower the heat to medium, then add 4 tablespoons of unsalted butter, 4 minced garlic cloves, and 2 teaspoons of fresh rosemary. - Let the butter melt and the garlic become fragrant for about 1-2 minutes. - Return the steak to the skillet and toss everything together. - Coat the steak and potatoes in the garlic butter sauce. - Cook for another 2-3 minutes to reheat the steak. - Taste and add more salt and pepper if needed. Choosing the right cut of steak is key. I recommend sirloin for this dish. It has great flavor and cooks well in a skillet. Look for a piece with some fat. This fat adds juiciness. You can also use ribeye or filet mignon if you prefer. To achieve the desired doneness, use a meat thermometer. For medium-rare, aim for 130°F. For medium, aim for 140°F. Cooking times vary based on thickness. Remember to let the steak rest after cooking. This helps keep it tender and juicy. Fresh herbs like rosemary really boost the flavor. I love using fresh herbs in my cooking. They add a bright taste that dried herbs can't match. If you use dried herbs, use less. Dried herbs are stronger. For alternative seasonings, try thyme or oregano. You can also add a dash of cayenne for heat. Experimenting with spices can make your dish unique. Don't be afraid to try new flavors. For even cooking, make sure your skillet is hot. Heat the oil until it shimmers before adding steak. This helps sear the meat quickly. Avoid crowding the skillet. Cook in batches if needed. Managing temperature is vital. Start with medium-high heat for searing. Then, lower the heat when adding garlic and butter. This prevents burning while letting the flavors meld. Always keep an eye on your food. Cooking is all about timing! Pro Tips Choose the Right Cut: For the best flavor and tenderness, opt for sirloin or ribeye steak. These cuts have the right balance of fat and meat. Perfectly Cooked Potatoes: Make sure to boil the potatoes just until fork-tender. Overcooked potatoes may fall apart during sautéing. Searing Technique: Allow the steak to come to room temperature before searing. This helps achieve a better crust and even cooking. Fresh Herbs Matter: Using fresh rosemary can elevate the dish. If using dried herbs, reduce the quantity as dried herbs are more concentrated. {{image_2}} You can use many cuts of steak for this dish. Sirloin is great, but try ribeye or flank steak. They add different flavors and textures. Cooking times vary by cut: - Ribeye: Cook for 5-6 minutes for medium. - Flank steak: Sear for about 4 minutes for medium. Adjust the time based on how thick your steak pieces are. Thicker pieces need more time. Baby potatoes work well, but consider sweet potatoes too. Sweet potatoes add a nice sweetness and color. If you choose them, cut them into similar sizes. Cooking methods matter: - Roasting: Roast at 425°F for 20-25 minutes for crispy outsides. - Boiling: Boil like baby potatoes, about 10-12 minutes until tender. Try different varieties like red or Yukon Gold potatoes for a twist. You can make this dish even better by adding more veggies. Bell peppers, onions, or mushrooms go great. Chop them and sauté with the potatoes. You can also add sauces or marinades. A splash of Worcestershire sauce or soy sauce adds depth. Mix and match to create your favorite flavors! To store leftovers, let the dish cool first. Place the steak and potatoes in an airtight container. This method helps keep the flavors fresh. You can store it in the fridge for up to three days. Use glass or plastic containers that seal well. To reheat steak and potatoes, the stovetop works best. Heat a skillet over medium heat. Add a little olive oil to prevent sticking. Place the steak and potatoes in the skillet. Stir gently until heated through. This method helps keep the steak tender and juicy. You can also use the microwave, but it may not keep the same texture as the skillet. Yes, you can freeze this dish! First, let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, transfer it to the fridge overnight to thaw. For best results, reheat it in a skillet for even cooking. For medium doneness, cook the steak for 4-5 minutes. Here is a guide for different doneness levels: - Rare: 2-3 minutes - Medium Rare: 3-4 minutes - Medium: 4-5 minutes - Medium Well: 5-6 minutes - Well Done: 6-7 minutes Make sure to check the steak's color. A medium steak should be warm pink in the center. Yes, you can use frozen steak or potatoes. However, they will change the cooking time. - Frozen steak: Thaw it first for best results. Cook time increases by 2-3 minutes. - Frozen potatoes: They may need extra time to cook through. Boiling takes about 15-20 minutes. Using fresh ingredients gives the best taste, but frozen can work in a pinch. You can serve many tasty sides with this dish. Here are some great ideas: - Steamed vegetables: Broccoli or green beans add color and nutrients. - Salad: A fresh garden salad brightens the meal. - Bread: Garlic bread or a crusty baguette pairs well with the steak and sauce. - Rice: A side of fluffy rice can soak up the garlic butter. Feel free to mix and match based on what you enjoy! In this blog post, I covered how to make a delicious Garlic Butter Steak and Potatoes dish. We discussed key ingredients like sirloin steak, baby potatoes, and fresh herbs. I shared step-by-step instructions for cooking and seasoning, plus tips for perfecting your steak. You learned to store any leftovers properly. Cooking can be fun and rewarding. Experimenting with different ingredients can lead to great meals. Enjoy making this dish, and don’t be afraid to get creative!

Garlic Butter Steak & Potatoes Skillet

A delicious skillet dish featuring tender steak and crispy baby potatoes, all coated in a rich garlic butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 lb baby potatoes, halved
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon paprika
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • for garnish Fresh parsley, chopped

Instructions
 

  • Begin by boiling the halved baby potatoes in salted water for about 10-12 minutes, or until fork-tender. Drain and set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Once the oil is hot, add the cubed steak. Season with salt, pepper, and paprika. Sear the steak for about 4-5 minutes, turning occasionally until browned and cooked to your liking. Remove the steak from the skillet and set aside.
  • In the same skillet, add the boiled potatoes. Sauté for about 5-7 minutes until they are golden brown and crispy.
  • Reduce the heat to medium, and add the butter, minced garlic, and fresh rosemary to the skillet. Allow the butter to melt and the garlic to become fragrant, around 1-2 minutes.
  • Return the steak to the skillet. Toss everything together, coating the steak and potatoes in the garlic butter sauce. Cook for another 2-3 minutes to reheat the steak.
  • Taste and adjust seasoning with more salt and pepper if necessary.
  • Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

For extra flavor, let the steak marinate in the spices for 30 minutes before cooking.
Keyword garlic butter, potatoes, skillet, steak