Description
Garlic Butter Steak and Potatoes Skillet brings tender steak, golden potatoes, and rich garlic butter together for a simple, satisfying meal. A true weeknight win.
Ingredients
Scale
- Main Players:
- 1.5 lbs sirloin steak, 1-inch thick
- 1.5 lbs baby potatoes, halved or quartered
- 2 tbsp olive oil
- Flavor Powerhouses:
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Seasonings & Essentials:
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Stars:: First things first, let’s get those potatoes ready. Give them a good scrub, then halve or quarter them, aiming for roughly 1-inch pieces. You want them somewhat uniform so they cook evenly. I always toss them with a tablespoon of olive oil, a good pinch of salt, and some pepper right on the cutting board. Then, set them aside. For the steak, pat it super dry with paper towels – this is crucial for a good sear, trust me! Season generously all over with salt and pepper. Don’t be shy; it really needs it.
- Sizzle the Spuds:: Now, grab your biggest skillet, preferably cast iron if you have one, and heat the remaining olive oil over medium-high heat. Once it’s shimmering, add your seasoned potatoes in a single layer. Don’t crowd the pan, hon! Seriously, give them space or they’ll steam instead of crisping. Let them cook for about 8-10 minutes, stirring occasionally, until they’re golden brown and starting to get tender. This is where the kitchen starts smelling amazing, and I always get a little impatient for the next step!
- Sear the Steak:: Push those beautiful potatoes to one side of the skillet, making some room for our steak. Increase the heat slightly if needed, then carefully place the seasoned sirloin in the empty space. Listen for that glorious sizzle! Sear for 3-4 minutes per side for medium-rare, or longer if you prefer it more done. This part always feels like a tiny victory. The crust forming on that steak? Oh, it’s just *chef’s kiss*!
- Butter Baste Bliss:: Once your steak is seared to your liking, reduce the heat to medium-low. Add the butter, minced garlic, rosemary, and thyme to the pan. As the butter melts and sizzles, tilt the skillet slightly and, using a spoon, continuously baste that glorious garlic herb butter over the steak and potatoes. Do this for about 1-2 minutes. The aroma here is just heavenly, and it truly infuses everything with so much flavor. This is my favorite part, honestly!
- Rest and Revel:: Carefully remove the steak from the skillet and transfer it to a cutting board. Let it rest for at least 5-10 minutes. This is non-negotiable! Resting allows the juices to redistribute, ensuring a tender, juicy steak. If you cut into it too soon, all those delicious juices will just run out, and that’s just sad. While the steak rests, you can keep the potatoes warm in the skillet on very low heat.
- Slice and Serve Your Garlic Butter Steak and Potatoes Skillet:: Once rested, slice the steak against the grain into desired thickness. This is another little trick for maximum tenderness. Arrange the sliced steak and crispy potatoes on plates. Drizzle any remaining garlic butter from the skillet over everything, then sprinkle generously with fresh chopped parsley. The vibrant green against the golden potatoes and rich steak just looks so inviting. Serve immediately and watch it disappear!