Garlic Butter Steak & Potato Skillet

# What You'll Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes

02 - 1 tablespoon olive oil

03 - 1 teaspoon kosher salt

04 - 1/2 teaspoon black pepper

05 - 1 teaspoon dried Italian herbs

→ Potatoes

06 - 1.5 lbs baby gold potatoes, quartered

07 - 2 tablespoons olive oil

08 - 1/2 teaspoon kosher salt

09 - 1/4 teaspoon black pepper

→ Garlic Butter Sauce

10 - 4 tablespoons unsalted butter

11 - 5 cloves garlic, minced

12 - 1/2 teaspoon smoked paprika

13 - 1 tablespoon fresh parsley, chopped

14 - 1 tablespoon fresh chives, chopped

# How to Make It:

01 - In a medium bowl, toss steak cubes with 1 tablespoon olive oil, salt, pepper, and Italian herbs. Set aside to marinate for 10 minutes.

02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add quartered potatoes, season with salt and pepper, and cook, stirring occasionally, for approximately 15 minutes until golden and crisp. Transfer potatoes to a plate and keep warm.

03 - Increase skillet heat to medium-high. Add steak cubes in a single layer, working in batches if necessary. Sear for 2-3 minutes on each side until browned and cooked through. Remove steak from the pan and set aside.

04 - Reduce heat to medium. Add butter to the skillet. When melted, stir in minced garlic and smoked paprika, sautéing for 1 minute until fragrant.

05 - Return potatoes and steak to the skillet. Toss to coat evenly in garlic butter sauce. Cook for 1-2 minutes until heated through. Remove from heat, sprinkle with parsley and chives, and serve immediately.

# Expert Advice:

01 -

The whole thing comes together in under 45 minutes, so weeknight dinner doesn't feel like a project.
Crispy potatoes and tender steak in one pan means fewer dishes and more time enjoying the meal.
That garlic butter sauce tastes restaurant-quality but costs a fraction of what you'd pay.

02 -

Don't overcrowd the skillet when searing the steak; it'll steam instead of sear, and you'll lose that caramelized exterior that makes this dish sing.
The garlic burns easily once the butter is added, so keep that heat at medium and stay close—thirty seconds makes the difference between aromatic perfection and bitter regret.

03 -