Garlic Butter Steak and Potatoes
Garlic Butter Steak and Potatoes are perfectly cooked in the same pan, so that dinner is completely ready in under 40 minutes.
Equipment
Ingredients
- 2 pounds (900 g) steak cut into 1-inch cubes
- ¼ cup (60 ml) soy sauce
- 2 tablespoons (30 ml) apple cider vinegar or red wine vinegar or balsamic vinegar
- 2 teaspoons (10 ml) Worcestershire sauce
- 2 teaspoons (10 ml) hot sauce or sriracha (optional)
- 6 cloves garlic minced (divided)
- 2 tablespoons (30 ml) olive oil not extra virgin
- 2 tablespoons (26 g) butter
- 1½ pounds (680 g) baby potatoes washed and halved or quartered
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme remove stems
- Fresh parsley for garnish
- Grated Parmesan cheese for garnish
Instructions
- In a large bowl, combine the soy sauce, apple cider vinegar, Worcestershire sauce, hot sauce or sriracha, and half the minced garlic. Add the steak bites to the marinade. Stir together and set aside to marinate for 20-30 minutes.
- While the steak is marinating, heat a 12-inch skillet over medium-high heat and add the butter and olive oil. When the butter is melted, add the baby potatoes to the skillet and season with salt and pepper. Cook them for about 15 minutes, stirring frequently, until the potatoes are cooked and tender.
- In the last minute of cooking, add the remaining garlic. Once done, remove the potatoes from the skillet and set them aside.
- In the same skillet, remove the steak bites from the marinade (reserve the marinade), shaking off any excess, and add them to the skillet. Cook until they reach your preferred level of doneness, aiming for an internal temperature of 130°F (54°C) for medium. Do not overcook the steak.
- In the last minute of cooking the steak bites, lower the heat to medium and add the fresh rosemary, thyme, and reserved marinade to the skillet and cook for 2 minutes. Remove from heat.
- Push the steak to one side. Return the cooked potatoes to the skillet to serve together. Garnish the dish with fresh parsley and a generous sprinkle of Parmesan cheese over the potatoes before serving.
Notes
- Any kind of steak works in this recipe! I love a good ribeye, but you can try flank, ribeye, sirloin, tenderloin, or strip steak as well.
- The exact cooking time for the potatoes will depend on their size. smaller potatoes will obviously cook faster than smaller ones.
- Keep everything in a single layer. When you're cooking potatoes or steak in a skillet, make sure that each piece is touching the bottom of the pan. This way everything will cook evenly and be able to brown nicely.
- This meal is best if enjoyed immediately after cooking it, but you can keep leftover steak and potatoes in the fridge in an airtight container for up to 4 days.
- Steak Temperatures: The USDA recommends cooking steaks to at least 145°F/63°C for food safety reasons. Aside from that, here are the temperatures you should aim for, depending on how you like your steak cooked:
- Rare: 120 to 130°F or 49 to 54°C
- Medium Rare: 130 to 135°F or 54 to 57°C
- Medium: 135 to 145°F or 57 to 63°C
- Medium Well: 145 to 155°F or 63 to 68°C
- Well Done: 155+ °F or 68+°C
Nutrition
Calories: 737kcal | Carbohydrates: 33g | Protein: 51g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1323mg | Potassium: 1424mg | Fiber: 4g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/steak-and-potatoes/