Skillet Garlic Butter Steak and Potatoes Recipe

Introduction

This Skillet Garlic Butter Steak and Potatoes recipe combines tender sirloin cubes with crispy, flavorful fingerling potatoes. Cooked together in a buttery garlic sauce, it’s an easy, satisfying one-pan meal perfect for any night of the week.

Ingredients

• 1 lb sirloin steak, cut into 1/2 inch cubes
• 1 lb fingerling potatoes, halved horizontally
• 1 teaspoon fresh thyme, roughly chopped
• 1 teaspoon fresh dill, roughly chopped
• 1 teaspoon fresh rosemary, roughly chopped
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• Coarse salt and fresh ground black pepper

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the halved fingerling potatoes, cut side down, and cook without stirring until golden and crisp, about 7-8 minutes.
2. Step 2: Flip the potatoes, season with salt and pepper, and cook for another 5-6 minutes until tender. Remove potatoes from the skillet and set aside.
3. Step 3: In the same skillet, add 1 tablespoon of butter. Once melted, add the cubed sirloin steak, season with salt and pepper, and sear until browned on all sides, about 4-5 minutes.
4. Step 4: Reduce heat to medium, add the remaining butter, minced garlic, and fresh herbs. Stir well to combine and cook for another 1-2 minutes until fragrant.
5. Step 5: Return the cooked potatoes to the skillet, toss everything gently to coat in the garlic butter sauce. Cook together for another 2 minutes to blend flavors.
6. Step 6: Remove from heat and serve immediately, garnished with extra herbs if desired.

Tips & Variations

• Use other fresh herbs like parsley or oregano if you prefer a different flavor profile.
• For extra crispiness, parboil the potatoes before pan frying.
• Substitute sirloin with ribeye or filet mignon for a richer steak experience.
• Add a splash of lemon juice before serving to brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain texture and flavor. Avoid microwaving to keep the potatoes crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh fingerling potatoes?

Fresh fingerling potatoes are best for achieving the crispy texture, but you can use frozen potatoes if thawed and patted dry first. Adjust cooking time as needed to ensure they get crispy.

How do I know when the steak cubes are cooked properly?

Cubed sirloin steak will cook quickly; cook until browned on all sides and slightly firm to the touch. For medium doneness, about 4 to 5 minutes is sufficient depending on cube size.

Skillet Garlic Butter Steak and Potatoes Recipe

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A hearty and flavorful skillet garlic butter steak and potatoes dish featuring tender sirloin steak cubes and crisp fingerling potatoes, infused with fresh herbs and rich garlic butter. Perfect for a comforting yet elegant meal made quickly on the stovetop.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Potatoes

• 1 lb sirloin steak, cut into 1/2 inch cubes
• 1 lb fingerling potatoes, halved horizontally

Herbs and Seasoning

• 1 teaspoon fresh thyme, roughly chopped
• 1 teaspoon fresh dill, roughly chopped
• 1 teaspoon fresh rosemary, roughly chopped
• Coarse salt and fresh ground black pepper, to taste

Cooking Fat and Aromatics

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced

Instructions

1. Prepare the Ingredients: Start by cutting the sirloin steak into 1/2 inch cubes. Halve the fingerling potatoes horizontally to ensure even cooking. Finely chop the fresh thyme, dill, and rosemary, and mince the garlic cloves.
2. Cook the Potatoes: Heat the extra virgin olive oil in a large skillet over medium heat. Add the halved fingerling potatoes cut-side down and cook them for about 10-12 minutes until they are golden brown and tender. Season with coarse salt and freshly ground black pepper. Remove potatoes from the skillet and set aside.
3. Sear the Steak: In the same skillet, add the unsalted butter and allow it to melt and foam slightly. Add the sirloin steak cubes, ensuring they are spread out evenly. Let the steak cook undisturbed for about 3-4 minutes to develop a good sear, then turn and cook for another 3-4 minutes until browned and cooked to your desired doneness.
4. Add Garlic and Herbs: Reduce the heat to medium-low and add the minced garlic along with the chopped thyme, dill, and rosemary to the skillet. Stir gently to combine and cook for an additional 1-2 minutes until the garlic is fragrant but not burnt, infusing the steak and butter with herbaceous aroma.
5. Combine Steak and Potatoes: Return the cooked fingerling potatoes to the skillet with the steak and herbs. Toss everything gently to coat all ingredients evenly with the garlic butter sauce. Adjust seasoning with additional salt and pepper if needed, and cook for another 2 minutes to let flavors meld.
6. Serve: Remove the skillet from heat and serve the garlic butter steak and potatoes hot from the pan, garnished with extra fresh herbs if desired for a bright, fresh touch.

Notes

• Use fresh herbs for best flavor and aroma; dried herbs will not provide the same vibrant taste.
• Adjust steak cooking time based on preferred doneness: less time for rare, more for well-done.
• Fingerling potatoes are ideal for this recipe due to their size and texture, but small red or Yukon gold potatoes can be substituted.
• For a dairy-free version, replace butter with additional olive oil.
• Rest the steak briefly after cooking for juicier results if cutting larger pieces.

Keywords: garlic butter steak, skillet steak, fingerling potatoes, stovetop steak recipe, herb steak, quick dinner, sautéed potatoes