Save My cast iron skillet has seen a lot of dinners, but the night I threw together steak cubes and potatoes in a pool of garlic butter, something clicked. It wasn't planned—I had leftover sirloin and baby potatoes that needed using, and somehow in thirty minutes flat, I'd created something that tasted like pure comfort without any fuss. The kitchen filled with that golden-brown aroma that makes everyone drift toward the stove, and I realized this wasn't just a weeknight save, it was a dish worth repeating.
I made this for my neighbor one weeknight when she mentioned being tired of takeout, and watching her face light up at that first bite reminded me why home cooking matters. She asked for the recipe immediately, and honestly, the fact that she actually made it three days later felt like the highest compliment. Now whenever I smell garlic sizzling in butter, I think of her standing in my kitchen, fork in hand, asking how I made it taste so restaurant-quality.
Ingredients
- Sirloin steak, cut into 1-inch cubes (1.5 lbs): Sirloin gives you that beefy flavor without the price tag of pricier cuts, and the one-inch cubes cook fast enough that you won't end up with a tough bite.
- Baby gold potatoes, quartered (1.5 lbs): These little potatoes have thinner skins and creamier insides than russets, so they crisp beautifully while staying tender at the center.
- Unsalted butter (4 tablespoons): This is where the magic happens—you want unsalted so you control the salt level and the butter flavor shines through without getting lost.
- Fresh garlic, minced (5 cloves): Fresh garlic beats the jarred stuff every single time, especially in a dish this simple where nothing hides behind other flavors.
- Smoked paprika (1/2 teaspoon): It adds a subtle smokiness that deepens the whole dish without overwhelming it, plus that beautiful rusty color.
- Olive oil (3 tablespoons total): Use a decent quality olive oil for cooking; it keeps the steak from sticking and seasons it properly from the start.
- Fresh parsley and chives (1 tablespoon each): These aren't just garnish—they brighten everything right before you eat, cutting through the richness with fresh green notes.
- Kosher salt and black pepper: Season as you go, not all at the end, and you'll taste the difference.
- Dried Italian herbs (1 teaspoon): A shortcut that works beautifully here, though fresh thyme or rosemary would be equally delicious if you have them.
Instructions
- Season the steak and let it sit:
- Toss those cubes with oil, salt, pepper, and herbs in a bowl and let them hang out for ten minutes while you prep everything else. This isn't a long marinade, but it gives the seasonings time to grip the meat.
- Get those potatoes golden and crispy:
- Heat oil in your skillet over medium heat and add the quartered potatoes with a sprinkle of salt and pepper. You're looking for a good golden crust on each side, which takes about fifteen minutes if you stir them every few minutes so they don't stick.
- Sear the steak until brown:
- Crank the heat to medium-high, then sear the steak cubes in a single layer—work in batches if they're crowded. You want a brown crust on each side in about two to three minutes per side, which means it's cooked but still tender inside.
- Build the garlic butter sauce:
- Lower the heat to medium, add butter, and once it melts and stops foaming, throw in that minced garlic and smoked paprika. Let it sizzle for just a minute so the garlic perfumes everything without turning bitter.
- Bring it all together:
- Return the potatoes and steak to the skillet and toss everything in that gorgeous butter for a minute or two until it's all warm and coated. The whole thing should smell incredible at this point.
- Finish and serve:
- Pull it off the heat, shower it with fresh parsley and chives, and get it on a plate while the butter is still silky.
Save There was a Tuesday night when my daughter asked what was for dinner and before I could even finish explaining, she said it smelled better than her favorite restaurant. That moment of pride—knowing I'd made something good enough to compete with her takeout cravings—has me making this skillet meal probably once a month now. It's become one of those dishes that feels homey but also a little bit special.
Timing Is Everything
The beauty of this dish is that everything cooks in roughly the same timeframe, which means you're not juggling five different pans. The potatoes need their fifteen minutes first to get crispy, but while they're working, you're handling the steak—it's built in so the timing feels natural and never rushed. I learned this the hard way by trying to do everything at once the first time, and it was a scramble.
The Cast Iron Question
A cast iron skillet really does cook this better than stainless steel, but honestly, a heavy-bottomed stainless steel skillet will work fine if that's what you have. Cast iron holds heat more evenly, which means more browning and crisping, but the real secret is just making sure your pan is hot enough before the steak hits it. If you hear a good sizzle, you're in business.
Make It Your Own
Once you've made this a few times, you'll start seeing all the ways to twist it into something different. I've added sautéed mushrooms, thrown in green beans at the end, and even drizzled a little balsamic vinegar into the garlic butter because I had a bottle open. The formula is solid enough that it can take whatever you've got on hand.
- A splash of Worcestershire sauce or lemon juice in the garlic butter takes it from good to unforgettable.
- If you prefer your steak rarer, pull the cubes from the pan a minute earlier and they'll finish cooking in the butter.
- Serve this with crusty bread so you can soak up every drop of that garlic butter sauce.
Save This is one of those recipes that proves you don't need hours or a complicated ingredient list to feel like you've made something real. It's become my go-to when I want to feel like a good cook without the stress.
Recipe FAQ Section
- → What cut of steak works best?
Sirloin is ideal for its balance of tenderness and flavor, but ribeye or strip steak work beautifully too. Cut into uniform 1-inch cubes for even cooking.
- → How do I get crispy potatoes?
Quarter the baby potatoes evenly and cook them in olive oil over medium heat for about 15 minutes, stirring occasionally. Don't overcrowd the pan so they develop golden edges.
- → Can I make this ahead?
The steak and potatoes can be cooked separately up to a day in advance. Reheat gently in the skillet and finish with fresh garlic butter sauce before serving.
- → What sides pair well?
A simple green salad with vinaigrette balances the richness. Sautéed green beans or roasted asparagus also complement the hearty flavors perfectly.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, adding a touch of butter to refresh the sauce.
- → Can I use dried herbs instead?
Yes, use dried Italian herbs or a blend of thyme and rosemary. Use about one-third the amount of fresh herbs since dried flavors are more concentrated.