Garlic Butter Steak and Potatoes Skillet

Garlic Butter Steak and Potatoes Skillet: A One-Pan Wonder

This skillet dish is a weeknight dream come true! Tender steak pieces and crispy potatoes are bathed in a luscious garlic butter sauce, all cooked together in one pan for minimal cleanup. With just a handful of ingredients and about 30 minutes of your time, you’ll have a restaurant-worthy meal on the table.

Ingredients:

• 1 ½ pounds boneless, skinless steak (such as flank steak, ribeye, or New York strip), sliced thin against the grain
• 1 ½ pounds baby potatoes, halved or quartered (depending on size)
• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 5 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• Optional: ¼ cup chopped fresh parsley, for garnish

Cooking Guide:

1. Heat it up: Preheat a large cast-iron skillet or oven-safe skillet over medium-high heat. Add the olive oil and swirl to coat.
2. Sear the steak: Season the steak generously with salt and pepper. Sear the steak in batches for 1-2 minutes per side, or until nicely browned. Transfer the cooked steak to a plate and set aside.
3. Crisp the potatoes: Add the potatoes to the hot skillet and cook for 5-7 minutes per side, or until golden brown and tender.
4. Garlic butter magic: Reduce the heat to medium and add 2 tablespoons of butter to the pan with the potatoes. Add the garlic and thyme and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
5. Bring it all together: Pour in the remaining 2 tablespoons of butter and whisk to combine with the pan drippings. Season with salt and pepper to taste. Nestle the cooked steak back into the pan with the potatoes and garlic butter sauce.
6. Serve it up: Garnish with fresh parsley (optional) and serve immediately.

Tips:

• Don’t overcrowd the pan: This will prevent the steak from searing properly and the potatoes from crisping up. Cook the steak in batches if necessary.
• Thinly sliced steak: Slicing the steak thinly ensures quick and even cooking.
• Use a good quality steak: For the best flavor and texture, choose a well-marbled cut of steak like ribeye or New York strip.
• Leftovers: This dish can be reheated in a skillet over medium heat, but the steak may become slightly tougher.