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One night I was really wanting steak but didn't feel like messing with the grill, so I tossed together these garlic butter steak chunks. Now my family asks for them nonstop. Those juicy little bites and crispy potatoes get soaked in buttery garlic and wow, they're addictive. My teenage son even makes them his own way—though the kitchen always ends up a disaster when he's done!
Why We’re Hooked
The best part is you just use one pan, so cleaning up's no big deal. Start to finish is around 20 minutes—perfect for when everyone's acting like they haven't eaten all day. Last week my neighbor smelled something and texted, trying to guess what I was cooking. Even my pickiest kid finishes every bite!
Stuff You’ll Need
- Steak: I like sirloin because it's affordable—just chop it up yourself
- Olive Oil and Butter: Both together turn everything golden and crisp
- Salt and Pepper: Go heavy—they bring out the flavors
- Yellow Potatoes: They go super creamy on the inside
- Garlic: Fresh is best, chop those cloves right up
- Dried Thyme & Oregano: Grab them from your spice shelf
- Parsley: Toss some on top to make things look extra nice
Time To Cook
- Get Ready
- Crank up your big skillet—cast iron is awesome for this—and drop in butter and oil so they sizzle.
- Potato Steps
- Throw the potato chunks in with your herbs and garlic. Leave them alone so they brown up—just flip once or twice. Take them out once they're soft in the middle.
- Steak Time
- Turn up the heat and add more butter. Lay out the steak cubes—don't stir for a couple minutes so you get those brown edges. After that, just toss them around for some color.
- All Together Now
- Slide the potatoes back in, give everything a mix so it soaks up the garlic butter, and shower on the parsley if you’ve got it!
Tips I Swear By
Try to slice everything to about the same size so it all cooks right. Don’t jam too much in the pan or you’ll lose the crisp. Here’s a secret—let your steak sit out for a bit so it’s not fridge-cold. It’ll get way more tender. And seriously, the potatoes can spit, so keep a lid around just in case!
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Switch Things Up
I like tossing in mushrooms at the finish for an extra earthy thing. Sometimes I swap in sweet potatoes—they turn out so good and add color. My friend goes all out and deglazes the pan with a dash of wine. When I’m feeling wild, I sprinkle on some blue cheese and my husband loses his mind.
Keep The Extras
Don’t worry—these hold up great for reheating, just skip the microwave or the steak will get rubbery. Warm them back up in a skillet with a bit of butter for that fresh-off-the-stove texture. Truth is, leftovers barely make it around here since my kids always clean out the pan!
What Goes With It
I’ll usually toss a super quick salad together or grab a chunk of bread to wipe up all that garlic butter. The kids beg for extra sauce just for dipping. Every once in a while I’ll do broccoli on the side, but let’s be real—it’s the bread that disappears first!
Awesome Any Day
This dish has gotten me out of so many dinner jams. It’s got that fancy vibe for guests, but it’s honestly quick enough for packed weeknights. Last time my in-laws came over they thought I ordered takeout. The best bit? Only one pan to deal with when it’s all done!
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Frequently Asked Questions
- → Why swap ghee for butter?
Ghee's got a higher smoke point, so it handles heat better when you’re browning steak. Butter works, but it might brown too quick.
- → Why leave the steak alone at first?
If you don't touch the steak right away, it gets a better crust. Stirring too early just stops that sear and makes it chewy.
- → Can other kinds of potatoes be used?
Any petite potatoes will do fine. Just chop 'em evenly small so everything cooks through quickly.
- → Why pull potatoes out before the steak?
Because this way, potatoes get crispy and steak browns up nicely. If you cook both at once, you'll just steam everything.
- → What kind of skillet is best?
Cast iron is awesome since it gets super hot and browns steak perfectly. Any heavy skillet still gets the job done though.
Conclusion
Start by crisping your potato cubes in garlicky, herby butter and take them out once they're golden. Sear the steak pieces in the same pan. Add potatoes back, mix it up, then dig in. Fast and full of flavor.