Ingredients
Equipment
Method
- Heat a large cast iron skillet over medium heat for two minutes to ensure even temperature distribution. Add one tablespoon of olive oil and one tablespoon of garlic herb butter, letting it foam slightly so you know it is hot enough.
- Add the cubed potatoes and season them with half of the salt, pepper, and garlic powder. Stir well to coat them, creating a savory base layer that smells fragrant immediately.
- Cover the skillet and cook over medium-low heat for 10–12 minutes, stirring occasionally. This traps steam to soften the insides while the bottoms turn golden brown.
- Season the steak cubes with the remaining salt, pepper, and garlic powder while the potatoes finish. This ensures the meat is flavorful before it hits the hot pan.
- Push the tender potatoes to one side of the skillet and increase the heat to medium-high. Add the remaining oil and butter to the empty side, waiting until it shimmers.
- Add the steak bites to the hot fat and sear for 3–4 minutes per side. The meat should develop a dark, caramelized crust while remaining juicy inside.
- Toss the steak and potatoes together with any remaining garlic butter until glossy and coated. Serve immediately while the butter is still bubbling and aromatic.
- Taste a piece of potato to check for seasoning balance before plating. Add a pinch more salt if the flavors need to pop.
Nutrition
Notes
Cut potatoes and steak into similar sizes for even cooking. Adjust the garlic herb butter amount to suit your taste preference.