Save to Pinterest The sizzle hit first, then the smell of butter melting into garlic, and I knew I was onto something good. I'd grabbed a sirloin from the butcher on a whim, and those little gold potatoes had been sitting in my pantry for days. What started as a Tuesday night scramble turned into the kind of dinner that makes you forget you're eating on a weeknight. My daughter wandered into the kitchen, drawn by the sound of steak hitting hot cast iron, and asked if we were celebrating something.
I made this for my brother when he came over after a long shift, still in his work boots and too tired to talk much. He ate two servings without saying a word, then looked up and asked for the recipe. That's when I realized this wasn't just another skillet dinner. It had become the thing I reached for when I wanted to feed someone well without fussing over a stove for an hour.
Ingredients
- Sirloin steak, cut into 1 inch cubes: Sirloin has just enough marbling to stay juicy without feeling heavy, and cutting it into cubes means more surface area for that golden sear.
- Olive oil: Used twice here, once to coat the steak and again to crisp the potatoes, it keeps everything from sticking and adds a subtle fruity note.
- Kosher salt: Coarser than table salt, it seasons more evenly and doesn't dissolve too fast, giving you better control over flavor.
- Black pepper: Freshly cracked is best, it blooms in the heat and adds a gentle bite that balances the richness of the butter.
- Dried Italian herbs: A blend of thyme, rosemary, and oregano works beautifully, lending an earthy warmth without overpowering the steak.
- Baby gold potatoes, quartered: These hold their shape during cooking and develop crispy edges that soak up garlic butter like little flavor sponges.
- Unsalted butter: The star of the sauce, it creates a silky coating and lets you control the salt level without going overboard.
- Garlic, minced: Five cloves might sound bold, but they mellow as they cook and become sweet, fragrant, and utterly essential.
- Smoked paprika: Just half a teaspoon adds a whisper of smokiness that makes people think you grilled the steak outdoors.
- Fresh parsley, chopped: Brightens the whole dish at the end and cuts through the richness with a clean, grassy note.
- Fresh chives, chopped: Optional but wonderful, they add a mild onion flavor and a pop of color that makes the plate feel finished.
Instructions
- Season the Steak:
- Toss the steak cubes with olive oil, salt, pepper, and Italian herbs in a medium bowl, then let them sit for 10 minutes. This short rest allows the flavors to cling and the meat to come closer to room temperature for a better sear.
- Crisp the Potatoes:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the quartered potatoes, season with salt and pepper, and stir occasionally until they turn golden and crisp, about 15 minutes. Transfer them to a plate and keep them warm while you work on the steak.
- Sear the Steak:
- Raise the heat to medium high, add the steak cubes in a single layer, and let them sear undisturbed for 2 to 3 minutes on each side until they develop a brown crust. Work in batches if your skillet feels crowded, then remove the steak and set it aside.
- Build the Garlic Butter:
- Lower the heat to medium, add the butter, and once it melts, stir in the minced garlic and smoked paprika. Sauté for about 1 minute until the garlic smells sweet and toasty, being careful not to let it burn.
- Toss Everything Together:
- Return the potatoes and steak to the skillet and toss them gently to coat every piece in the garlic butter. Cook for another 1 to 2 minutes just to warm everything through and let the flavors meld.
- Finish and Serve:
- Remove the skillet from the heat, sprinkle the parsley and chives over the top, and serve immediately while everything is still hot and glossy.
Save to Pinterest One night I served this with a cheap Cabernet I had open, and my neighbor, who never cooks, asked if I'd learned this from a restaurant. I hadn't, I'd just listened to the pan and trusted my nose. That moment reminded me that good food doesn't need to be complicated, it just needs to be honest.
How to Choose Your Steak
Sirloin works beautifully here because it's affordable and flavorful, but ribeye will give you more marbling and tenderness if you're feeling indulgent. Strip steak is another great option, leaner than ribeye but still rich enough to stand up to the garlic butter. Whatever you choose, look for meat with a deep red color and avoid anything that looks dull or has too much liquid in the package. Let it sit at room temperature for about 15 minutes before cooking so it sears evenly instead of steaming.
Getting the Potatoes Right
Baby gold potatoes are ideal because their thin skins crisp up beautifully and their creamy flesh stays tender inside. Quartering them gives you flat surfaces that caramelize against the skillet, creating those crispy edges everyone fights over. If your potatoes are taking too long to cook, cover the skillet for a few minutes to steam them through, then uncover and raise the heat to finish crisping. Don't skip the step of transferring them out before searing the steak, or they'll turn soggy from the meat's juices.
Making It Your Own
This recipe is forgiving and loves a little improvisation. A splash of Worcestershire sauce stirred into the garlic butter adds a savory, umami depth that makes the whole dish taste even meatier. Fresh lemon juice brightened it up when I served it in the summer, cutting through the richness without losing the comfort. Mushrooms, green beans, or even cherry tomatoes can join the party, just sauté them alongside the potatoes or toss them in at the end.
- Try swapping smoked paprika for cayenne if you want a little heat.
- Use ghee instead of butter for a nutty, slightly caramelized flavor.
- Finish with a handful of grated Parmesan for an extra layer of richness.
Save to Pinterest This skillet has become my go to when I want something that feels special but doesn't ask for much. It's proof that a hot pan, good butter, and a little attention can turn a handful of simple ingredients into a meal worth remembering.
Common Recipe Questions
- → Can I use a different cut of steak?
Yes, ribeye or strip steak work beautifully as substitutes for sirloin. Choose cuts with good marbling for maximum tenderness and flavor.
- → How do I ensure the potatoes get crispy?
Cut potatoes evenly into quarters, pat them dry before cooking, and avoid overcrowding the skillet. Cook undisturbed for the first few minutes to develop a golden crust.
- → What's the best way to prevent overcooking the steak?
Sear steak cubes over medium-high heat for only 2-3 minutes per side. Remove them while slightly pink inside as they'll continue cooking when tossed back in the skillet.
- → Can I make this dish ahead of time?
While best served fresh, you can prep ingredients in advance. Cook potatoes and steak just before serving to maintain optimal texture and flavor.
- → What side dishes pair well with this skillet?
A crisp green salad, roasted vegetables, or crusty bread complement this hearty dish perfectly. The garlic butter sauce is excellent for dipping.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture.