Garlic Butter Steak Potatoes (Print Version)
# Ingredients:
→ Seasoning Mix
01 -
3 teaspoons salt (or more to taste)
02 -
2 teaspoons garlic powder
03 -
2 teaspoons onion powder
04 -
2 teaspoons Italian seasoning
05 -
2 teaspoons paprika
→ Main Ingredients
06 -
2 pounds steak (sirloin or NY strip), cut into cubes
07 -
2 pounds Yukon Gold potatoes, peeled and cubed into bite-sized pieces
08 -
2 tablespoons Worcestershire sauce
09 -
1 tablespoon browning sauce (optional, for color)
10 -
2 tablespoons olive oil
→ Garlic Butter
11 -
6 tablespoons unsalted butter, softened
12 -
2 tablespoons fresh parsley, chopped
13 -
2 tablespoons garlic, minced
14 -
1 teaspoon salt
→ Garnish
15 -
Fresh parsley for garnish
16 -
Red pepper flakes for garnish
# Instructions:
01 -
In a small bowl, combine salt, garlic powder, onion powder, Italian seasoning, and paprika. Mix well and divide into two equal portions - one for the steak and one for the potatoes.
02 -
In another small bowl, mix the softened butter with minced garlic, chopped parsley, and salt until well combined. Set aside at room temperature.
03 -
In a large bowl, toss the cubed steak with Worcestershire sauce, browning sauce (if using), and half of the seasoning mixture until evenly coated.
04 -
Bring a large pot of water to boil and add the cubed potatoes. Cook for 5-6 minutes until they just begin to soften. Drain well and let cool slightly.
05 -
Once the potatoes are cool enough to handle, toss them with the remaining seasoning mixture and 1 tablespoon of olive oil until evenly coated.
06 -
Heat the remaining tablespoon of oil in a large cast iron skillet over medium-high heat. Add the seasoned steak and sear for 5-7 minutes until browned on all sides. Transfer to a plate.
07 -
In the same skillet, add the seasoned potatoes and cook over medium-high heat for 10-15 minutes, stirring occasionally, until golden brown and fork-tender.
08 -
Return the seared steak to the skillet with the potatoes. Add the garlic herb butter and toss everything together until the butter is melted and coating everything.
09 -
Remove from heat and garnish with fresh parsley and red pepper flakes. Serve immediately while hot for the best flavor and texture.
# Notes:
01 -
Parboiling the potatoes first ensures they cook evenly and get crispy on the outside
02 -
Don't overcook the steak - it should be browned but still tender inside
03 -
A cast iron skillet works best for getting a good sear on both the steak and potatoes
04 -
Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or oven