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I whipped up these sizzling steak cubes with garlic butter when I wanted steak but was too lazy to set up the grill. These days my whole family asks for them all the time! There's something special about those tender beef chunks and golden potatoes swimming in buttery garlic sauce. My son even figured out how to make them on his own - though he leaves the kitchen looking completely wrecked afterward!
What Makes Us Hooked
The best thing about this dish? Everything cooks in a single skillet so there's barely any cleanup. And you can have it ready in under half an hour which is perfect when everyone's hungry and wandering around waiting for food. My next-door neighbor caught the smell drifting from my window recently and immediately messaged to find out what I was cooking! Even my fussiest child finishes everything when this is for dinner.
Ingredients You'll Need
- Butter and Olive Oil: The combo helps everything get perfectly crisp
- Yellow Potatoes: They turn out wonderfully soft inside
- Fresh Garlic: Finely chopped not the pre-packaged stuff
- Dried Herbs: Oregano and thyme from your cabinet
- Quality Beef: I usually pick up sirloin when it's discounted and dice it myself
- Pepper and Salt: Be generous with these seasonings!
- Parsley: Adds a touch of class when sprinkled on top
Cooking Instructions
- Set Up Your Pan
- Heat your largest skillet until it's smoking hot. My cast iron works wonders and creates such a delicious crust. Add some butter with oil and wait till it's bubbling.
- Cook Your Potatoes
- Add the diced potatoes along with herbs and garlic. Don't move them around too much so they can get nice and brown on each side. When they're soft inside, take them out.
- Cook Your Beef
- Turn the heat higher, drop in more butter and add your beef pieces. Let them sit untouched for two minutes I promise it's worth it! Then stir briefly to brown the remaining sides.
- Finish The Dish
- Return the potatoes to the pan and mix everything together in that flavorful garlic butter. Scatter some parsley on top if you want it to look impressive!
Tips I've Discovered
Try cutting everything roughly the same size for even cooking. Don't pack too much in your pan or nothing will brown properly. And here's what I've learned the hard way - let your steak warm up for about 15 minutes before cooking it turns out way juicier. And keep something to cover the pan nearby because those potatoes can really splash all over!
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Try These Variations
I often toss in some mushrooms right at the end they go perfectly! You can swap in sweet potatoes too for something different. My buddy adds a bit of red wine to the pan when she cooks it pretty impressive right? And when I'm feeling extra special I'll sprinkle blue cheese crumbles over everything my husband absolutely loves it.
Storing Leftovers
This dish warms up surprisingly well just don't use the microwave or your steak will get rubbery. I just heat leftovers in a skillet with a small chunk of butter to crisp everything up again. But honestly we rarely have anything left my kids usually battle over who gets the last bits!
Side Dish Ideas
Most nights I just throw a simple salad together to go with it. A nice chunk of bread works great for soaking up all that tasty butter sauce. My children love when I make extra sauce just for dipping. If we're trying to be healthy I'll quickly steam some broccoli but everyone always goes for the bread first!
Suitable For Any Occasion
This meal has gotten me out of trouble countless times! It seems fancy enough when friends come over but it's simple enough for busy weekdays. When my in-laws stopped by last month they couldn't believe how quickly I put it together. And the cleanup? Just one pan and dinner's sorted!
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Frequently Asked Questions
- → Why pick ghee over butter?
Ghee has a higher heat limit than butter, so it’s better for cooking at high temps. Butter’s fine too but browns quicker.
- → How does searing work if I don’t stir?
Leaving the steak still lets it form a nice crust before flipping. Moving it too fast keeps it from browning and makes it chewy.
- → Can I use other kinds of potatoes?
Sure, any small spuds work well. Just dice uniformly so they cook evenly and quickly.
- → Why separate potato and steak cooking?
Cooking them apart keeps the potatoes crisp and the steak seared. Doing both at once risks steaming instead of browning.
- → What’s the best pan to cook with?
A cast-iron pan is great because it keeps heat evenly and gives awesome browning. A heavy skillet works too.
Conclusion
Sear steak chunks first, then golden up potato cubes separately in garlic butter. Toss them together for a simple one-pan fix.