Use small Yukon gold or baby potatoes for quick cooking and a creamy texture. Pat the steak dry before searing to help it brown. Don’t overcrowd the pan—sear the steak in batches if needed to avoid steaming. Let the steak rest after cooking for the juiciest bites.
Ingredients
1 lb sirloin steak or ribeye, cut into bite-sized pieces
1 lb baby potatoes, halved
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
Salt and black pepper, to taste
Fresh parsley, chopped (optional for garnish)
Directions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved potatoes cut side down. Season with salt and pepper and cook for about 10–12 minutes, turning occasionally, until golden and tender. Remove potatoes from skillet and set aside.
Add remaining olive oil to the skillet and increase heat to medium-high. Add steak bites in a single layer and sear for 2–3 minutes per side until browned. Season with salt and pepper. Do not overcrowd the pan—cook in batches if needed. Remove steak from skillet and set aside.
Lower the heat to medium. Add butter to the skillet, then stir in garlic and herbs. Cook for 30 seconds until fragrant. Return steak and potatoes to the skillet and toss to coat in the garlic butter. Cook for 1–2 more minutes until everything is heated through.
Serve hot, garnished with chopped parsley if desired.
For variations, add sliced mushrooms or bell peppers to the skillet for extra veggies. Swap the steak for chicken or shrimp for a different protein. For a spicy kick, sprinkle with red pepper flakes or a dash of hot sauce just before serving.