Garlic Butter Steak and Potatoes

Name: Garlic Butter Steak and Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 3 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons Italian seasoning; 2 teaspoons paprika; 2 pounds cubed steak; 2 pounds Yukon gold potatoes; 2 tablespoons Worcestershire sauce; 1 tablespoon browning sauce; 2 tablespoons olive oil; 6 tablespoons unsalted butter; 2 tablespoons parsley; 2 tablespoons minced garlic; 1 teaspoon salt; parsley; red pepper flakes

User Reviews

5.0

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
365 kcal
Course
Dinner
Cuisine
American

Garlic Butter Steak and Potatoes

Iris Warren

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Juicy steak bites cook in a cast iron pan with crisp Yukon Gold potatoes before both are coated with a garlic butter.

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Ingredients

Servings

3 teaspoons salt or more to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika
2 pounds cubed steak like sirloin, 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

For the garlic butter:

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

For garnish

parsley
red pepper flakes

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Instructions

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.
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

Storage: 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.
Garnish with fresh parsley, if desired.