Ah, the classic pairing of steak and potatoes—like a culinary duet that never goes out of style! There’s something about the sizzle of a juicy steak in garlic butter that just sings to the soul.
And hey, who can resist perfectly crispy potatoes on the side? It’s like a warm hug on a plate, especially when the weather starts to nip at your nose.
You know, the kind of meal that makes you want to tell your friends, “You have got to try this!
Steps
- Begin by heating a cast iron skillet over medium-high heat. Add olive oil and half of the butter, allowing the butter to melt completely.
- Once the butter is melted, add diced potatoes, minced garlic, rosemary, oregano, salt, and pepper to the skillet. Cook the mixture without stirring for about 4 minutes, then stir and cook for another 3-4 minutes until the potatoes are fork-tender. Remove the potatoes and set them aside.
- Increase the heat to high and add the remaining butter to the skillet, stirring to melt it. Add the cubed steak in a single layer and cook for 1 minute. Turn or stir the steak pieces and cook for an additional 1-2 minutes until they reach your preferred level of doneness.
- Remove the skillet from heat and return the cooked potatoes to the pan. Toss them with the steak, adding more salt and pepper if desired. Optionally, garnish with freshly chopped parsley before serving.
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided (½ stick)
- 1 pound Yukon Gold potatoes, diced into ½-inch cubes
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ pounds sirloin steak, cut into 1-inch cubes
- Freshly chopped parsley (optional, for garnish)
Nutritional Values
Calories: 455kcal | Carbohydrates: 21g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 495mg | Potassium: 1071mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 4mg
FAQ
- What is the ideal type of steak for this recipe?
- For the best results, choose a tender steak cut that cooks quickly. Sirloin is recommended, but you can also use beef tenderloin, New York strip, or stir fry meat. It’s advisable to avoid tougher cuts like skirt or flank steak.
- Which potatoes are best suited for this dish?
- Yukon Gold potatoes are preferred due to their ability to maintain their shape while still becoming soft and fluffy inside. Avoid using Russet potatoes as they are too starchy and may fall apart. Alternatively, waxy potatoes like red or fingerling varieties work well.
- How does butter enhance the steak?
- Butter aids in forming a rich, caramelized crust on the steak, speeding up the cooking process while adding significant flavor.
- What should I do if my potatoes aren’t fully cooked?
- Ensure the potatoes are cut into evenly sized, small pieces to cook uniformly. If they remain undercooked, reduce the heat to medium-low, add 2 tablespoons of warm water, cover the pan, and cook for an additional 3-4 minutes until the water evaporates.
- Is it beneficial to eat potatoes with steak?
- Yes, pairing potatoes with steak can enhance digestive health, as resistant carbohydrates like potatoes complement red meat better than consuming red meat alone.
Tips
- Avoid overcrowding the skillet to ensure the potatoes and steak sear rather than steam, which will help them cook evenly and develop a delicious crust.
- For enhanced flavor, consider trying different spice blends such as Creole, Italian, or taco seasoning, and add extras like caramelized onions or crumbled bacon for a richer taste.
- If the potatoes are not tender after the initial cooking time, reduce the heat, add a couple of tablespoons of warm water, cover, and cook for a few additional minutes to help them soften.
- Use a tender cut of steak, such as sirloin or beef tenderloin, for best results, and avoid tougher cuts like skirt or flank steak, which may not cook as quickly or evenly.
Equipment
- Cast Iron Skillet: Essential for achieving a good sear on the steak and even cooking for the potatoes.
- Meat Thermometer: Useful for ensuring the steak is cooked to the desired level of doneness.
- Chef’s Knife: A sharp, high-quality knife is important for cutting potatoes and steak into cubes.
- Cutting Board: A durable cutting board suitable for meat and vegetables.
- Garlic Press: Handy for mincing garlic quickly and efficiently.
