Garlic Butter Steak Bites and Potatoes
A delicious and hearty meal featuring tender steak and crispy potatoes in a rich garlic butter sauce—perfect for any night of the week.
Ingredients
For the potatoes
- 1 lb Yukon gold potatoes, cut into ½ inch cubes Cut into even-sized pieces for even cooking.
- ¼ cup ghee or butter, divided
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon sea salt Plus more to taste.
- ¼ teaspoon ground black pepper Plus more to taste.
For the steak
- 1 ¼ lb sirloin steak, cut into ½ inch cubes Other cuts like ribeye or flank steak can be used.
Instructions
Cooking the Potatoes
- Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of ghee to the pan.
- Once the ghee is melted, add the potatoes and sprinkle with garlic, thyme, oregano, salt, and pepper. Cook for 2-3 minutes before stirring.
- Stir the potatoes and cook until golden brown and fork-tender, about 8-10 minutes. Stir frequently to prevent sticking.
- Remove the potatoes and any browned bits from the pan and set aside.
Cooking the Steak
- Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan.
- Once melted, add the steak pieces and season with a dash of salt and pepper.
- Cook for at least 2 minutes before stirring to get a good sear. Stir and continue to cook until golden brown, about 1-2 minutes.
Combining and Serving
- Add the potatoes back to the pan and stir to combine. Adjust seasoning with salt and pepper to taste.
- Top with freshly chopped parsley. Serve and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat in a skillet or microwave. Cut potatoes evenly for consistent cooking and avoid overcrowding in the pan.