Garlic Herb Potatoes and Steak Skillet is a delightful one-pan dish that brings together tender, juicy steak bites and golden, crispy potatoes, all enveloped in a rich garlic herb butter. This recipe is perfect for those seeking a hearty meal without the fuss of multiple pots and pans. Whether you’re preparing a weeknight dinner or a special meal for guests, this skillet combination is sure to impress with its robust flavors and comforting appeal.
Ingredients
For the Steak:
- 1 pound of steak (such as sirloin or ribeye), trimmed and cut into bite-sized cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Potatoes:
- 1½ pounds baby potatoes, sliced in half
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
For the Sauce:
- ¼ cup beef broth
- ¼ cup dry white wine (or additional beef broth)
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
Instructions
Prepare the Steak:
Begin by patting the steak cubes dry with a paper towel to ensure a good sear. Generously season with salt and black pepper before cooking. Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
Sear the steak pieces for approximately 2-3 minutes on each side, or until they develop a rich, brown crust. For a medium-rare finish, aim for an internal temperature of about 135°F (57°C), adjusting the cooking time based on your preferred doneness.
Once seared, remove the steak from the skillet and place it on a plate. Cover loosely with foil to keep warm while you prepare the potatoes.
Sauté the Potatoes:
In the same skillet, there should be residual oil and browned bits from the steak, which will add flavor to the potatoes. Place the baby potatoes into the skillet with the cut sides facing down to create a crispy, golden surface.
Cook the potatoes over medium heat for about 5-7 minutes without stirring, allowing them to brown. Once they have a golden crust, stir them gently and add the minced garlic, fresh rosemary, and fresh thyme. Sprinkle with salt and black pepper as needed, then stir in 2 tablespoons of butter to coat the potatoes evenly. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Prepare the Sauce:
In a small bowl, combine ¼ cup of beef broth, ¼ cup of dry white wine (or additional beef broth if you prefer to omit the wine), 2 tablespoons of Dijon mustard, and 2 tablespoons of Worcestershire sauce. Whisk the mixture until all components are well blended.
Pour the sauce over the sautéed potatoes in the skillet. The liquid will help deglaze the pan, lifting any flavorful browned bits stuck to the bottom. Stir gently to ensure the potatoes are well-coated with the sauce.
Combine and Finish:
Reduce the heat to low and return the seared steak cubes to the skillet, nestling them among the potatoes. Stir gently to combine, allowing the steak to reheat and absorb some of the sauce’s flavors.
Let the mixture simmer for an additional 2-3 minutes, stirring occasionally, until the steak is warmed through and the sauce has slightly thickened. Taste and adjust seasoning with additional salt and freshly ground black pepper if necessary.
Serve:
Once the dish is ready, sprinkle the fresh parsley over the top to add a burst of color and freshness.
Serve the Garlic Herb Potatoes and Steak Skillet directly from the pan for a rustic presentation. This dish pairs well with a simple green salad or steamed vegetables to balance the richness of the steak and potatoes.
Additional Tips:
- Steak Selection: Choosing the right cut of steak is crucial for this recipe. Sirloin and ribeye are excellent options due to their tenderness and flavor. Ensure the steak is of good quality and marbled, as this will enhance the dish’s overall taste.
- Potato Variety: Baby potatoes are ideal because of their creamy texture and quick cooking time. However, if unavailable, Yukon Gold or red potatoes cut into 1-inch pieces can be used as substitutes.
- Herb Substitutions: Fresh herbs impart a vibrant flavor, but if fresh herbs are not accessible, dried herbs can be used. Remember that dried herbs are more concentrated, so use one-third the amount of fresh herbs called for in the recipe.
- Deglazing the Pan: When adding the sauce mixture to the hot skillet, it will deglaze the pan, meaning it will lift the flavorful bits stuck to the bottom. This process adds depth to the sauce and enhances the overall flavor of the dish.
- Resting the Steak: Allowing the steak to rest after searing helps retain its juices, resulting in a more tender and flavorful bite.
- Serving Suggestions: This skillet dish is hearty on its own but can be complemented with a side of sautéed green beans, roasted asparagus, or a fresh garden salad. A glass of dry red wine, such as Cabernet Sauvignon or Merlot, pairs well with the rich flavors of the steak and potatoes.