Garlic Butter Steak and Potatoes
This garlic butter steak bites and potatoes recipe has the most tender steak and potatoes cooked in a rich and savory garlic butter sauce.
Equipment
- 10 or 12 inch Cast Iron Skillet (or a nonstick skillet)
Ingredients
- 1 lb Top Sirloin Steak
- 2 tsp Onion powder
- 1 tsp Garlic Powder
- 1 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- 1 tsp Kosher Salt , (more or less as desired)
- 1/2 tsp Black Pepper
- 1 1/2 lbs Baby Potatoes, (cut in half)
- 2 tbsp Olive Oil
- 6 tbsp Salted Butter
- 2 Shallots or 1 Yellow Onion, (diced)
- 1 tbsp Worcestershire Sauce
- 1 tbsp Lemon Juice
- 1 tsp Beef Bouillon Paste
- 2 tbsp Fresh Rosemary, (diced)
- 6 cloves Garlic, (minced)
- 2 tbsp Fresh Parsley, (diced
Instructions
- Pat the steak dry with paper towels. Then cut the steak into bite-sized pieces and place in a large bowl. Add onion powder, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Mix everything together, ensuring that the meat is covered in the seasonings. Set aside.
- Warm a large cast iron skillet over medium-high heat. Allow the pan to get nice and hot, about 2-3 minutes. Drizzle 1-2 tablespoons of olive oil and 2 tbsp of butter. Allow the butter to melt, then add the steak cubes in a single layer. Sear for 2-4 minutes per side. (Cook in batches if needed so as to not overcrowd the pan.)
- Remove the steak from the skillet and place onto a plate. Add the potatoes to the skillet and season with salt and pepper. Cook for 8-10 minutes, until the potatoes become fork tender, but not mushy.
- Add in remaining butter and allow it to melt, then add in the diced shallots. Cook for 3-4 minutes, then add in the Worcestershire sauce, lemon juice, beef bouillon paste, rosemary, and minced garlic. Continue to cook for an additional 1-2 minutes, until fragrant.
- Add the steak bites back into the pan and mix everything together so that everything is coated in the sauce. Remove from heat and garnish with fresh parsley.
Notes
- Choose a well-marbled piece of steak for the best results! It also contains more fat, which we need for searing and the sauce itself. A good steak will make this recipe even better!
- Cut the steak into uniform bite-size pieces, roughly one-inch cubes, to ensure even cooking.
- You want to blot out as much moisture as possible so the meat actually sears instead of steaming. If you have time, I highly recommend placing your seasoned steaks on a wire rack and refrigerating them for at least an hour or two to get even more of that moisture out.
- Try to use fresh thyme and rosemary if you can, but dried herbs work, too!
Nutrition
Calories: 522kcal, Carbohydrates: 35g, Protein: 29g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 215mg, Potassium: 1213mg, Fiber: 5g, Sugar: 3g, Vitamin A: 859IU, Vitamin C: 39mg, Calcium: 86mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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