Sear the Steaks: Add another tablespoon of olive oil to the same skillet. Place steaks in the pan and cook for 3–4 minutes on each side, or until your preferred doneness. Remove and let rest.
Make the Garlic Butter: Reduce heat to low. Add butter and garlic to the skillet, stirring for 1 minute until fragrant.
Combine: Return potatoes to the skillet, toss to coat in the garlic butter, and then nestle the steaks back in. Spoon garlic butter over the steaks before serving.
Garnish and Serve: Sprinkle with chopped parsley and serve hot.
Serving and Storage Tips:
Serving: Serve immediately while hot, paired with a green salad or steamed vegetables.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain texture.
Variations:
Protein swap: Use chicken breasts or pork chops instead of steak.
Potato types: Try sweet potatoes or baby potatoes for a twist.
Herb boost: Add thyme or oregano for extra aroma.
Spicy kick: Mix in chili flakes or paprika for heat.
FAQ:
Q: Can I use a different cut of steak?
A: Yes, sirloin or New York strip also work well in this recipe.
Q: Can I make this dish dairy-free?
A: Absolutely—use a dairy-free butter alternative or olive oil instead of butter.
Q: Can I prepare this ahead of time?
A: You can pre-cook the potatoes and refrigerate them, then quickly finish the dish by searing the steak and reheating everything in garlic butter.
ADVERTISEMENT