Garlic Butter Steak Potatoes

This garlic butter steak and potatoes dish is the kind of comfort food that never lets me down. With just one pan and under 30 minutes, it delivers tender steak bites and crispy golden potatoes coated in rich buttery flavor. It has become one of my midweek go tos especially when I want something that feels special but requires very little effort.

I remember making this for the first time on a busy evening when all I had was steak and a few leftover potatoes. It turned into a new favorite after the first bite.

Ingredients

• Ghee or unsalted butter: provides richness and high heat tolerance
• Olive oil: helps balance out the richness of the ghee
• Yukon gold potatoes: get beautifully crisp and creamy
• Garlic: adds a bold and savory base to the whole dish
• Dried thyme: brings a subtle woodsy note that complements the beef
• Dried oregano: adds a rustic and warm herbal touch
• Sea salt: enhances all the flavors and lets the steak shine
• Black pepper: offers a mild spicy kick without overpowering
• Sirloin steak: gives juicy tender bites when cooked quickly

Choose firm potatoes with smooth skin and bright color. For steak pick a piece with fine marbling and firm texture.

Step-by-Step Instructions

Warm the Skillet:

Set a large cast iron skillet on medium heat. Add olive oil with half the ghee and wait until fully melted and glossy. This creates a nonstick base for searing.

Brown the Potatoes:

Add cubed potatoes in a single layer. Immediately sprinkle minced garlic thyme oregano salt and pepper over them. Let them sit undisturbed for about three minutes so they develop a golden crust. Then stir and cook for another eight to ten minutes until fork tender and golden. Stir gently every two minutes to prevent sticking and encourage even browning.

Set Aside to Rest:

Once the potatoes are crisp and tender transfer them and any bits to a plate. This keeps them from overcooking while you work on the steak.

Sear the Steak:

Increase the heat to medium high. Add the remaining ghee and let it melt completely. Add the steak pieces in a single layer and sprinkle lightly with salt and pepper. Let them cook for at least two minutes without moving so a deep brown sear forms. Stir once and cook another one to two minutes until evenly golden.

Bring It Together:

Return the potatoes to the pan and gently toss with the steak. Taste and adjust salt or pepper as needed. Finish with chopped parsley and serve hot while the butter is still bubbling.

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I absolutely love how the garlic soaks into the potatoes during cooking. It reminds me of how my mom used to always add garlic to everything and swear it was the secret to good food. We would sit at the table picking out the crispest little potato cubes first.

Storage Tips

Let everything cool completely before storing. Place leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat to restore crispiness and avoid microwaving which can make the potatoes soggy.

Ingredient Substitutions

You can use butter instead of ghee but watch the heat so it does not burn. If sirloin is not available try ribeye or even chicken thighs cut into chunks. For herbs you can sub in rosemary or Italian seasoning in a pinch.

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Serving Suggestions

Serve it with a simple green salad or steamed green beans. Add a drizzle of balsamic glaze for contrast or a dollop of sour cream for creaminess. It also works well over a bed of arugula for a warm salad version.

Cultural and Historical Context

Steak and potatoes have long been a symbol of classic American comfort food. This dish modernizes that combo by reducing the cook time and pan count while keeping the hearty essence. Garlic butter adds that universal depth found across many cuisines from French to Mediterranean.

Frequently Asked Questions About Recipes

→ Can I use a different cut of steak?

Yes, you can use ribeye or New York strip, but sirloin works well for its tenderness and quick cook time.

→ Do I have to use ghee?

No, butter works just as well. Ghee has a higher smoke point and adds a nutty flavor, but both are great choices.

→ How do I get the potatoes crispy?

Cut them evenly and avoid crowding the pan. Let them brown undisturbed before stirring for the best texture.

→ What herbs pair well with this dish?

Dried thyme and oregano are excellent here, but rosemary or fresh parsley also work well to finish.

→ Can I make this ahead?

It's best fresh, but you can prep ingredients in advance. Reheat in a skillet to retain crispness.