Garlic Steak and Potatoes
Delicious garlic steak and potatoes that's ready in under 30 minutes.
Servings: 4
Calories: 457kcal
Ingredients
- 1 Tablespoon olive oil
- 4 Tablespoons butter divided
- 1 pound yukon gold potatoes diced into ½ inch cubes, about 3 ½ cups
- 4 minced garlic cloves
- 1 teaspoon Italian seasoning
- 2 teaspoons beef rub can also substitute salt & pepper
- 1 ½ pound sirloin steak cut into 1 inch cubes
- Freshly chopped parsley for garnish
Instructions
- Rub the steak with beef rub and cut into 1 inch cubs. Set aside while you prepare the potatoes.
- Heat cast iron skillet over medium heat. Add olive oil and 2 Tablespoons of butter to the skillet. When the butter is melted add the potatoes to the skillet.
- Cook potatoes for four minutes without stirring. Sprinkle Italian seasoning on the potatoes and stir. Continue cooking for 6-8 minutes stirring a few times or until potatoes are fork tender. Remove from the skillet and set aside on a plate.
- Turn heat to medium high heat and add the remaining 2 Tablespoons of butter to the skillet. When butter is melted add steak and garlic to the skillet, making sure the steak is in an even layer. Sear for one minute. Flip steak with spatula or fork. Cook for 2-3 minutes or until golden brown and cooked to desired doneness.
- Add potatoes back into the pan and toss to coat.
- Garnish with chopped parsley if desired and serve immediately.
Video
Notes
Like a whole steak, it depends on how well-done you like your steak! Here are the level of doneness you can use as a guide – we like ours medium to medium-rare!
- Rare: 120 to 130°F
- Medium rare: 130 to 135°F
- Medium: 135 to 145°F
- Medium well: 145 to 155°F
- Well done: 155° and higher
- Cut the steak into even-sized pieces so they cook evenly. Same goes for the potatoes!
- Cook the steak pieces in a single layer so each piece gets nicely seared.
- Use fresh garlic for the best garlic butter sauce!
- Leftover garlic butter steak and potatoes will keep in the refrigerator for three to four days.
Nutrition
Calories: 457kcal | Carbohydrates: 22g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 195mg | Potassium: 1088mg | Fiber: 3g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 4mg