This is not your average weeknight meal—it’s the dish that’ll have your family asking, “Again? Yes, please!” After countless test runs, I’ve perfected the combo of restaurant-quality steak bites, golden-crisp potatoes, and an addictive garlic butter sauce—all in one skillet and just 30 minutes. Let’s dive in!
Why This Recipe Wins Every Time
- Perfectly tender steak with a rich, golden crust
- Ultra-crispy potatoes thanks to a boil‑smash‑sear trick
- All-in-one skillet, for minimal clean-up
- Quick & easy, yet impressive enough for guests
- Budget-friendly—you don’t need ribeye for big flavor.
Flavor Foundations: Choose the Right Ingredients
🥩 Best Steak Options
- Sirloin – affordable, juicy, and flavorful (my top pick)
- New York strip – a step up if you want something richer
- Ribeye – indulgent and buttery, perfect for special nights
Avoid super-lean cuts like eye-of-round—they just get tough when cubed.
Potato Showdown
- Yukon Gold – creamy insides, great texture
- Russets – extra-crispy, though they may break up a bit more
Garlic Pause
Fresh garlic is a must here—jarred just doesn’t hit the same aromatic, buttery notes
Complete Shopping List
| Ingredient | Amount |
|---|---|
| Sirloin steak | 1 lb, cut into 1″ cubes |
| Baby Yukon Gold or Russet potatoes | 1 lb, halved or quartered |
| Olive oil | 2–3 Tbsp |
| Unsalted butter | 3–4 Tbsp |
| Garlic | 4–6 cloves, minced |
| Fresh or dried thyme | 1 tsp |
| Salt & pepper | To taste |
| Fresh parsley | For garnish |
The Step‑By‑Step
1. Prep the Potatoes
Boil in salted water until just fork-tender (12–15 min). Drain, cool 5 min, then gently smash each piece—this creates nooks for maximum crisp.
2. Sear the Steak
Pat cubes very dry. Season with salt and pepper. Heat a bit of oil in a hot skillet, add steak without crowding, and let sear 2–3 min per side for medium‑rare. Transfer to a plate and tent.
3. Crisp the Potatoes
In that same skillet (no wiping—those brown bits = flavor!), add oil and seared potatoes cut-side-down. Let them sizzle, undisturbed, 4–5 min; flip and do another 3–4 min until golden and crisp.
4. Make the Garlic‑Butter
Lower heat to medium-low. Melt butter, stir in garlic for about 1 min until fragrant, then add thyme.
5. Bring It All Together
Return steak and potatoes to the pan. Toss gently in garlic butter for 1–2 min to coat. Taste and adjust seasoning.
Pro Tips for Perfect Results
- Don’t crowd the pan—roominess = crispiness
- High, ripping heat is key to that golden crust
- Dry steak = better sear—don’t skip patting it dry
- Let steak rest, even bite-sized pieces—it keeps them juicy
Delicious Variations & Serving Ideas
- Spicy kick: Add red pepper flakes or sriracha
- Herb-lovers’ remix: Fold in fresh parsley, chives, or thyme
- Veggie boosters: Toss in bell peppers or zucchini with potatoes
- Perfect sides: Arugula salad, roasted broccoli, or crusty bread for sauce-sopping heaven
Storage & Reheating
- Store in an airtight container up to 3 days
- Reheat on the stovetop with a drizzle of oil—skip the microwave to keep textures crisp
