Garlic Butter Steak Potatoes (Printable)

Tender steak cubes and golden potatoes melded in a fragrant garlic butter sauce with fresh herbs and lemon zest.

# What You'll Need:

→ Steak Bites

01 - 1.25 pounds sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 0.5 teaspoon smoked paprika

→ Potatoes

05 - 1.5 pounds baby Yukon Gold potatoes, quartered
06 - 2 tablespoons olive oil
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

09 - 4 tablespoons unsalted butter
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon fresh thyme leaves
13 - 0.5 teaspoon crushed red pepper flakes
14 - Zest of 1 lemon

# How to Make It:

01 - In a large skillet over medium-high heat, add 2 tablespoons olive oil. Once hot, add the quartered potatoes in a single layer. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Cook for 12 to 15 minutes, turning occasionally, until golden brown and fork-tender. Transfer potatoes to a plate and keep warm.
02 - While potatoes cook, pat steak cubes dry and season with 1 teaspoon salt, 0.5 teaspoon pepper, and smoked paprika.
03 - In the same skillet over high heat, add 1 tablespoon butter. Add half the steak bites in a single layer to avoid overcrowding. Sear for 2 minutes without moving, then flip and sear another 1 to 2 minutes until browned but still juicy. Remove to a plate and repeat with remaining steak bites, adding more butter if needed.
04 - Reduce heat to medium. Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Return steak bites and potatoes to the pan. Add parsley, thyme, crushed red pepper flakes, and lemon zest. Toss everything to coat in the garlic butter for 1 to 2 minutes.
06 - Transfer to a serving platter. Garnish with extra parsley and lemon zest if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying company instead of standing at the sink.
  • The garlic butter pools at the bottom and coats every bite, turning simple ingredients into something that tastes like restaurant quality without the pretension.
02 -
  • Overcrowding the pan with steak is the number one way to end up with steamed meat instead of seared perfection, so work in batches even if it feels slower.
  • Minced garlic can burn in seconds on high heat, so always add it to the butter after reducing the heat, or you'll end up with bitter, burnt notes that no amount of lemon can fix.
03 -
  • Invest in a really good skillet and keep it hot enough that oil shimmers before anything hits the pan, which is the difference between mediocre and memorable sears.
  • Fresh lemon zest added at the very end makes more impact than you'd expect and prevents that one-note buttery heaviness that can happen with rich dishes.
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