Ingredients
1½ pounds sirloin steak, cut into 1-inch cubes (substitute with ribeye or New York strip for extra marbling)
1 pound baby potatoes, halved (Yukon Gold or red potatoes work beautifully)
4 tablespoons butter (unsalted preferred, allowing you to control the saltiness)
6 cloves garlic, minced (approximately 2 tablespoons for that aromatic punch)
2 tablespoons olive oil (extra virgin adds a lovely flavor depth)
1 tablespoon fresh rosemary, chopped (dried works too, but use only 1 teaspoon)
1 tablespoon fresh thyme leaves (optional but recommended for herbal complexity)
Salt and freshly ground black pepper to taste
¼ teaspoon red pepper flakes (adjust according to your heat preference)
2 tablespoons fresh parsley, chopped for garnish (adds vibrant color and fresh flavor)
Lemon wedges for serving (the acidity beautifully cuts through the richness)
Instructions
Start by washing and halving your baby potatoes. For even cooking, ensure they’re roughly the same size – cut larger ones into quarters if needed. Pat them dry with paper towels; this crucial step promotes better browning and prevents oil splatter. If you’re planning ahead, you can parboil the potatoes for 5 minutes to reduce the final cooking time even further.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the potatoes cut-side down. Season generously with salt and pepper. Allow them to cook undisturbed for 4-5 minutes until golden brown on the bottom. Then flip and cook for another 5 minutes until fork-tender. The patience here pays off with perfectly crispy exteriors!
While the potatoes cook, pat the steak cubes dry with paper towels – this is non-negotiable for achieving that beautiful sear! Season generously with salt and pepper. Remember that these Steak Bites deserve the same respect as a full steak – proper seasoning is key to unlocking their flavor potential.
Remove the potatoes and set aside. In the same skillet, add the remaining olive oil and increase heat to high. Once the pan is nearly smoking, add the Steak Bites in a single layer – don’t crowd them! Work in batches if necessary. Sear for 1-2 minutes per side until beautifully browned but still medium-rare inside (internal temperature of 130-135°F). Transfer to a plate.
Reduce heat to medium-low and add butter to the skillet. Once melted, add minced garlic, rosemary, thyme, and red pepper flakes. Stir constantly for 30-60 seconds until fragrant but not browned – burnt garlic becomes bitter! This aromatic butter will become the luxurious sauce that ties everything together.
Return the potatoes and Steak Bites to the skillet, gently tossing to coat everything in the garlic butter sauce. Cook for just 1-2 minutes until everything is hot and well-coated. Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American