USA · Meat Dishes
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.
Ingredients
- sirloin or ribeye steak600 g
- baby potatoes500 g
- garlic cloves4
- butter3 tbsp
- olive oil2 tbsp
- smoked paprika1 tsp
- garlic powder1 tsp
- dried rosemary1 tsp
- salt1 tsp
- black pepper0.5 tsp
- fresh parsley2 tbsp
Method
- 1Halve 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.
- 2Heat 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.
- 3Increase heat to high. Add the remaining olive oil. Season the steak cubes with the remaining spice mix and the remaining salt.
- 4Add 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.
- 5Reduce 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.
- 6Scatter fresh parsley on top. Serve directly from the pan. Rest the meat for 2 minutes before eating — this matters even with cubes.