Garlic Butter Steak and Potatoes

Delicious juicy steak bites and crispy Yukon Gold potatoes coated in a rich garlic butter sauce.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dinner

Cuisine American

Servings servings

Calories 365 kcal

Equipment

cast iron pan

Ingredients

Seasoning

3 teaspoons salt or more to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika

Steak and Potatoes

2 pounds cubed steak like sirloin or NY Strip
2 pounds Yukon gold potatoes peeled and cubed into small bite-sized pieces
2 tablespoons Worcestershire sauce
1 tablespoon Browning sauce optional, for color
2 tablespoons olive oil divided

Garlic Butter

6 tablespoons unsalted butter softened
2 tablespoons parsley chopped
2 tablespoons minced garlic
1 teaspoon salt

Instructions

Preparation

In a small bowl, mix together the salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the mixture evenly into two equal portions, then set aside.
In another small bowl, mix together the softened butter with the minced garlic and fresh herbs, until well combined. Set aside.
In a large bowl, combine the cubed beef with the Worcestershire sauce, browning sauce (if using), and half of the spice mixture. Toss until the beef is evenly coated all over.
Next, parboil the diced potatoes in boiling water for 5 to 6 minutes, just until they begin to soften. Drain and set aside. Once cooled, season them with the other half of the seasoning mixture and 1 tablespoon olive oil. Toss to coat all over.

Cooking

In a large skillet set over medium-high, heat the remaining tablespoon oil. Once hot, sear the steak for 5 to 7 minutes until browned on all sides. Transfer to a plate and set it aside.
In the same skillet, add the parboiled potatoes and cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until the potatoes are golden and fork-tender.
Add the steak back to the skillet with the potatoes, then stir in the garlic herb butter. Toss everything together, ensuring the steak and potatoes soak up all the buttery goodness. Garnish with red pepper flakes and parsley.

Notes

Garnish with fresh parsley, if desired. Store leftover steak bites and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oiled pan set over medium-low or in an oven preheated to 350°F for 8 to 10 minutes, until warmed through.

Nutrition

Serving: 1servingCalories: 365kcal

Keyword garlic butter steak and potatoes, steak bites

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