Steak and Potato Skillet
Sirloin cut into cubes and seared hard in a cast iron skillet, together with baby potatoes cooked until golden outside and soft inside, finished with garlic butter. The potatoes go in first because they take longer. The steak goes in last and barely gets touched. Around 40g of protein per serving.
Ingredients
- 600 gsirloin or ribeye steak
- 500 gbaby potatoes
- 4 garlic cloves
- 3 tbspbutter
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1 tspgarlic powder
- 1 tspdried rosemary
- 1 tspsalt
- ½ tspblack pepper
- 2 tbspfresh parsley
Method
- Halve the baby potatoes. Cut the steak into 2–3cm cubes and pat completely dry with paper towels — surface moisture is the enemy of a good sear. Mix the smoked paprika, garlic powder, rosemary, half the salt and the pepper in a small bowl.
- Heat 1 tbsp olive oil in a large cast iron or heavy skillet over medium-high heat until it shimmers. Add the potatoes cut-side down in a single layer. Season with half the spice mix. Cook without moving for 5–6 minutes until the cut side is deep golden. Flip, cook another 4–5 minutes. If they're browning too fast but still firm inside, add 2 tbsp of water, cover briefly to steam through, then uncover to crisp back up. Remove to a plate.
- Increase heat to high. Add the remaining olive oil. Season the steak cubes with the remaining spice mix and the remaining salt.
- Add the steak to the pan in a single layer — don't crowd it. If the pan is small, cook in two batches. Let the steak sit untouched for 1.5–2 minutes to build a crust on the bottom. Flip and cook 1 minute more for medium-rare, 1.5 minutes for medium.
- Reduce heat to medium. Add the butter and minced garlic. Let the butter foam and the garlic sizzle for 30 seconds. Return the potatoes to the pan. Toss everything together so the garlic butter coats both steak and potatoes.
- Scatter fresh parsley on top. Serve directly from the pan. Rest the meat for 2 minutes before eating — this matters even with cubes.
FAQ
Gray steak bites have two causes, usually working together. First: the pan wasn't hot enough. Cast iron needs several minutes to reach the temperature needed for a proper sear — medium-high heat for at least 2 minutes before the meat goes in. Test with a drop of water; it should evaporate immediately. Second: the pan was overcrowded. When too many pieces are in the pan at once, they release steam and effectively poach each other. Cook in a single layer with space between pieces, in batches if needed. And dry the steak with paper towels first — surface moisture turns straight to steam.
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Comments (2)
Достаньте мясо из холодильника за час до жарки. За час! Холодный стейк на раскалённой сковороде — это серый снаружи и ледяной внутри. И перестаньте тыкать в него вилкой, переворачивайте щипцами. Каждый прокол — это сок, вытекающий на сковороду вместо того, чтобы остаться в мясе.
The pan needs to be properly hot before the sirloin goes in for steak and potato skillet. A lukewarm pan steams instead of sears. Wait until you see the faintest wisp of smoke — that's your signal.