Garlic Butter Steak Bites Potatoes (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
4 tbsp unsalted butter, divided
03 -
1 lb Yukon Gold potatoes, diced into ½-inch cubes (or red-skinned or fingerling potatoes)
04 -
4 cloves garlic, minced
05 -
1 tsp dried rosemary
06 -
1 tsp dried oregano
07 -
½ tsp kosher salt
08 -
½ tsp ground pepper
09 -
1½ lbs sirloin steak, cut into 1-inch cubes (or beef tenderloin, NY strip steak, stir fry meat)
10 -
Freshly chopped parsley, optional, for garnish
# Steps to Follow:
01 -
Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tbsp of the butter. Let the butter melt completely.
02 -
Add the cut potatoes, garlic, rosemary, oregano, salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl.
03 -
Return the skillet to the stove and increase the heat to high. Add 2 tbsp of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.
04 -
Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
05 -
Top with fresh chopped parsley (optional). Serve and enjoy!
# Additional Notes:
01 -
If potatoes are not tender after 8 minutes but are starting to get too brown, turn the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for 3-4 minutes until water evaporates.
02 -
Don't crowd the pan to prevent uneven cooking or steaming.
03 -
Steak internal temperature guide: Rare: 125-130°F, Medium-rare: 130-140°F, Medium: 140-150°F, Medium-well: 150-160°F, Well-done: 160-165°F.