Description
Garlic Butter Steak and Potatoes Skillet Recipe
Ingredients:
500g beef steak, cubed
300g baby potatoes, halved
3 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp olive oil
1 tsp paprika
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Potatoes:
Heat 1 tbsp olive oil in a skillet over medium heat. Add the halved baby potatoes, season with salt, pepper, and paprika, and cook until golden and tender, about 8-10 minutes. Remove and set aside.
2. Sear the Steak:
In the same skillet, add the remaining olive oil and heat over high heat. Season the steak cubes with salt and pepper, and sear for 2-3 minutes until browned. Remove and set aside.
3. Prepare the Garlic Butter Sauce:
Lower the heat to medium and melt the butter in the skillet. Add garlic and thyme, cooking until fragrant, about 30 seconds.
4. Combine:
Return the potatoes and steak to the skillet, tossing them in the garlic butter sauce. Cook for another 2-3 minutes to heat through.
5. Serve:
Garnish with fresh parsley and serve warm.
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your steak is patted dry with paper towels; this is crucial for a good sear. Halve the baby potatoes evenly so they cook at the same rate. Heat 1 tbsp olive oil in a large cast-iron or heavy-bottomed skillet over medium heat. Add the potatoes in a single layer, cut-side down. Season with salt, pepper, and paprika. Cook undisturbed for 5 minutes to develop a crust, then stir and continue cooking until tender when pierced with a fork, about 8-10 minutes total. Transfer to a plate.
Increase the heat to high and add the remaining oil. Season the cubed steak generously. Once the oil is shimmering, add the steak in a single layer, ensuring space between pieces. Do not stir for 2 minutes to achieve a deep brown sear. Toss and cook for another minute, then remove and set aside with the potatoes.
Serving Suggestions
This hearty skillet meal is a complete dish on its own, but it pairs beautifully with simple sides to balance the richness. Consider serving it with a crisp green salad tossed in a light vinaigrette, steamed green beans or asparagus, or crusty bread to soak up the delicious garlic butter sauce. For a special touch, top with a sprinkle of grated Parmesan or crumbled blue cheese just before serving.
How-to Summary
In summary, this one-pan meal is built in stages: 1) Pan-fry seasoned potatoes until golden and tender. 2) Sear seasoned steak cubes in the same hot skillet. 3) Create a simple sauce by melting butter with garlic and thyme. 4) Return everything to the skillet, toss to coat in the sauce, and warm through. 5) Garnish and serve immediately.
Frequently Asked Questions
1. What cut of steak is best for this recipe?
Sirloin, ribeye, or tenderloin are excellent choices. Look for well-marbled cuts for maximum flavor and tenderness after quick searing.
2. Can I use other potatoes?
Yes. Fingerling potatoes work well halved. For larger potatoes like Yukon Gold, cut into 1-inch cubes to ensure they cook through in time.
3. How do I prevent the garlic from burning?
Always lower the heat before adding the butter and garlic. Burnt garlic turns bitter. Cook just until fragrant, about 30 seconds.
4. Can I make this ahead of time?
For best results, serve immediately. You can par-cook the potatoes ahead, but the steak should be seared just before serving to maintain texture.
5. Is this recipe suitable for meal prep?
It can be, though the steak may continue to cook when reheated. For meal prep, slightly undercook the steak and store components separately. Reheat gently in a skillet.
Common Mistakes to Avoid
- Crowding the Skillet: Adding too much at once steams the food instead of searing it. Cook in batches if necessary.
- Moving the Steak Too Soon: Allow the steak to develop a crust by not stirring for the first 2 minutes of searing.
- Using High Heat for Butter Sauce: Butter burns easily. Always reduce the heat to medium or medium-low before making the sauce.
- Overcooking the Steak: Since the steak returns to the skillet later, remove it from the initial sear while it’s slightly under your desired doneness.
Conclusion
This Garlic Butter Steak and Potatoes Skillet is the epitome of a satisfying, flavor-packed meal made in one pan. By mastering the simple techniques of searing and building a sauce, you create a restaurant-quality dish with minimal cleanup. Remember to cook in stages, avoid overcrowding, and savor the aromatic garlic butter sauce that ties it all together. It’s a reliable, impressive recipe perfect for any night of the week.