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one ordinary dinner plate of browned bite-size sirloin cubes and crisp-edged golden potato cubes lightly coated with garlic butter and very tiny rosemary flecks, with no long steak slices, potato wedges, green beans, cream sauce or garnish
Andre Lewis

Garlic Butter Steak and Potato Skillet

Steam the potatoes just until a knife enters their centers, then let the skillet dry before adding oil for browning. They can wait on a plate while the steak cubes get their own turn against the hot metal. Cutting sirloin into evenly sized bites makes the short cooking time easier to manage. Garlic butter belongs at the end, when the heat is lower and the meat is already cooked. Toss everything together briefly so the potatoes keep some crust instead of simmering in the steak juices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb Yukon Gold potatoes scrubbed and cut into 1/2-inch cubes
  • 1/2 cup water
  • 3/4 tsp fine salt divided
  • 2 tbsp neutral oil divided
  • 1 1/4 lbs top sirloin steak trimmed and cut into 1-inch cubes
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 garlic cloves finely minced
  • 1 tsp finely chopped fresh rosemary leaves
  • 1 tbsp Worcestershire sauce

Method
 

  1. Put potatoes, water and 1/4 teaspoon salt in a 12-inch skillet. Bring to a simmer, cover and cook over medium-low heat for 8 to 10 minutes until just tender.
  2. Uncover and evaporate remaining water for 2 minutes. Add 1 tablespoon oil and cook potatoes over medium-high heat for 6 to 8 minutes, turning occasionally, until several faces brown; transfer to a bowl.
  3. Pat steak cubes dry and season with remaining salt and pepper. Add remaining oil and sear steak in 2 batches for 3 to 4 minutes per batch, turning to brown several faces, until the largest pieces reach 145°F; transfer to a clean plate.
  4. Lower the heat to low and melt butter in the skillet. Stir in garlic and rosemary for 30 to 45 seconds without browning the garlic, then add Worcestershire.
  5. Return steak, its juices and potatoes and toss gently over low heat for 1 minute. Remove from the heat and rest for 3 minutes before dividing among 4 plates.