Description
Savor this hearty one-pan meal featuring tender steak and crispy potatoes, all tossed in a rich garlic butter sauce for a satisfying dinner.
Ingredients
Scale
For the Steak and Potatoes:
- 1 lb beef sirloin or ribeye, cut into bite-sized pieces
- 1 lb baby potatoes, halved or quartered
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 tablespoon fresh rosemary or thyme, chopped (plus more for garnish)
- 1/4 cup beef broth (optional, for added richness)
Instructions
- Sear the Steak:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the beef pieces with salt and pepper.
- Add the beef to the skillet in a single layer. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove the beef from the skillet and set aside.
- Cook the Potatoes:
- In the same skillet, add another tablespoon of olive oil.
- Add the halved or quartered potatoes and season with salt and pepper.
- Cook, stirring occasionally, until the potatoes are golden and crispy, about 10-15 minutes. If necessary, add a splash of beef broth to deglaze the pan and enhance the flavor.
- Make the Garlic Butter Sauce:
- Push the potatoes to one side of the skillet and add the remaining tablespoon of olive oil.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the butter and chopped rosemary or thyme, stirring until the butter is melted and combined with the garlic. Return the steak to the skillet and toss to coat in the garlic butter.
- Serve:
- Garnish with additional fresh rosemary or thyme if desired.
- Serve the garlic butter steak and potatoes directly from the skillet for a rustic, satisfying meal.
Notes
For extra crispy potatoes, avoid overcrowding the skillet and ensure they’re well-seared on each side. Adjust seasoning and herbs to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes