Garlic Butter Steak Bites and Potatoes Skillet
This skillet dinner pairs crisp, golden baby potatoes with quickly seared sirloin bites, all finished in a garlicky thyme butter. It is hearty, uses one pan and works well for a weeknight when you want a steakhouse-style meal at home.
Preparation Steps
Toss the potatoes with the garlic powder, smoked paprika, salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes cut side down and cook for 15 to 20 minutes, stirring now and then, until golden outside and tender when pierced. Transfer to a bowl.
Meanwhile, pat the steak pieces dry and season them with the smoked paprika, salt and pepper.
Add the remaining 2 tablespoons of oil to the skillet. Spread the steak out in a single layer, working in batches if needed, and sear for 2 to 3 minutes per side until well browned. Remove to the bowl with the potatoes.
Reduce the heat to medium and melt the butter in the pan. Add the garlic, thyme and red pepper flakes and cook for 1 minute, stirring, until fragrant but not brown.
Return the steak and potatoes along with any juices and toss for 1 minute to coat everything in the garlic butter and warm it through.
Sprinkle with parsley and serve hot.
Tips & Variations
- Do not crowd the steak; cooking it in batches gives a better sear and keeps it juicy.
- Ribeye or strip steak can replace sirloin, and rosemary works in place of thyme.
- Refrigerate leftovers for up to 3 days. Reheat in a skillet until steaming, adding a small knob of butter.
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