Garlic Butter Steak Bites and Potatoes Recipe

In just 20 minutes (and in just one pan!), you can have delicious steak and potatoes on the table.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tbsp of the butter. Let the butter melt completely.

Step 2

Add the cut potatoes, garlic, rosemary, oregano, salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork-tender. Remove the potatoes from the pan and set aside in a bowl. *If potatoes are not tender (after 8 minutes) but are starting to get too brown, turn the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes until water evaporates.*

Step 3

Return the skillet to the stove and increase the heat to high. Add 2 tbsp of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat. Steak internal temperature guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F

Step 4

Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired. *Don’t crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.*

Step 5

Top with fresh chopped parsley (optional). Serve and enjoy!

Step 6

Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oiled pan set over medium-low heat or in a 350°F oven for 8-10 minutes, until warmed through.

Step 7

Freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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