Garlic Butter Steak and Potatoes

Ingredients

Instructions

0 of 7 steps complete

1. 1Parboil the potatoes in well-salted boiling water for 8–10 minutes until just fork-tender, then drain and steam-dry for 2 minutes. This step guarantees creamy centers and crispy edges in the skillet.
2. 2While the potatoes cook, pat the steak cubes very dry and season with ½ tsp of the salt, the pepper, paprika and garlic powder. Dry steak sears; wet steak steams.
3. 3Heat 2 tbsp of the oil in a large cast-iron or heavy skillet over medium-high heat. Add the potatoes cut-side down and cook undisturbed 4–5 minutes until deeply golden, then stir and cook 4–5 minutes more until crisp all over. Transfer to a plate.
4. 4Add the remaining 1 tbsp oil to the hot skillet. Sear the steak cubes in a single layer without moving them for 2 minutes, then toss and cook 1–2 minutes more for medium-rare to medium (130–140°F). Work in two batches if needed to avoid crowding. Transfer to the plate with the potatoes.
5. 5Reduce the heat to medium-low. Melt the butter in the skillet, add the garlic, rosemary, thyme and red pepper flakes, and cook 1 minute until fragrant — pull it off the heat before the garlic browns.
6. 6Return the steak and potatoes to the skillet and toss everything in the garlic butter for 1 minute until coated and reheated. Season with the remaining ½ tsp salt.
7. 7Shower with parsley and serve straight from the skillet. Refrigerate leftovers within 2 hours for up to 3 days; reheat in a hot skillet to keep the potatoes crisp.