Ingredients
Equipment
Method
- Start by ensuring your baby potatoes are thoroughly washed. If they are small, you can leave them whole. For larger ones, cut them in half or into quarters so they are roughly bite-sized and will cook evenly. In a medium bowl, toss the prepared potatoes with 1 tablespoon of olive oil, 1/4 teaspoon each of dried rosemary and thyme, and generous pinches of salt and black pepper. This initial seasoning is crucial for building flavor from the ground up.1.5 lbs baby potatoes, 1 tablespoon olive oil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, to taste salt, to taste black pepper
- Pat your sirloin steak cubes completely dry with paper towels. This step is vital for achieving a beautiful sear. Season the steak generously on all sides with salt and black pepper. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until the butter is melted and the oil is shimmering. Carefully add the steak bites to the hot pan in a single layer, making sure not to overcrowd it. Cook for 2-3 minutes per side until a golden-brown crust forms. Remove the seared steak bites from the pan and set them aside on a plate. They will finish cooking later, ensuring they remain tender.1.5 lbs sirloin steak, to taste salt, to taste black pepper, 4 tablespoons unsalted butter, 1 tablespoon olive oil
- In the same skillet (no need to wipe it out, as those brown bits are flavor!), add the seasoned potatoes. Reduce the heat to medium and cook for about 10-12 minutes, stirring occasionally, until they are tender and lightly browned. If the pan becomes too dry, you can add another drizzle of olive oil.1.5 lbs baby potatoes, 1 tablespoon olive oil
- Once the potatoes are nearly tender, push them to one side of the skillet. Lower the heat to medium-low. Add the remaining 3 tablespoons of unsalted butter to the empty side of the pan. Once melted, add the 4 cloves of minced garlic to the butter. Cook, stirring constantly, for about 1 minute until the garlic is fragrant. Be careful not to burn the garlic. Stir in the remaining 1/4 teaspoon each of dried rosemary and thyme, along with a pinch more salt and pepper.4 tablespoons unsalted butter, 4 cloves garlic, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, to taste salt, to taste black pepper
- Pour the 1/4 cup of beef broth into the skillet. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. This process, called deglazing, adds a tremendous depth of flavor to the sauce. Let the broth simmer for about 1 minute, allowing it to slightly reduce and thicken.1/4 cup beef broth
- Return the seared steak bites, along with any accumulated juices from the plate, back into the skillet with the potatoes and garlic butter sauce. Stir everything together to coat the steak and potatoes evenly. Continue to cook for another 3-5 minutes, or until the steak bites are cooked to your desired doneness (medium-rare is recommended for tenderness) and the potatoes are fully tender.1.5 lbs sirloin steak, 1.5 lbs baby potatoes
- Remove the skillet from the heat. Stir in the chopped fresh parsley for a burst of color and freshness. Taste and adjust seasoning with salt and pepper if needed. Serve the Garlic Butter Steak Bites and Potatoes immediately, directly from the skillet for a rustic presentation, or plate them for a more elegant touch.2 tablespoons fresh parsley, to taste salt, to taste black pepper
Notes
Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months. Reheat gently in a skillet or microwave, or in the oven for crispier potatoes.
