Hey there! So, let me tell you about this Garlic Butter Steak and Potato Skillet dish. I stumbled upon this recipe during one of those ‘what’s-left-in-the-fridge’ kind of nights, and it turned out to be a hit! Ever had one of those meals? This one just works, and I swear by it on days when I want to impress with minimal effort. Oh, and it reminds me of this one time my cat almost knocked over the pepper – talk about adding some spice!
Why You’ll Love This
This is the kind of meal I whip up when I need some comfort food that feels fancy but doesn’t require a culinary degree. My family goes wild for it, especially since they’re garlic fanatics (who isn’t?). Plus, it’s a one-pan wonder which means less washing up – that’s a win in my book! And to be honest, there was a time I overcooked the steak, but even then, the flavors were still spot on.
Ingredients List
- 2 large potatoes, sliced thin (if I’m in a hurry, I use the frozen kind)
- 1 lb steak, cut into bite-sized pieces (my grandma swears by ribeye, but you do you!)
- 4 cloves garlic, minced (or more if you’re feeling adventurous)
- 3 tbsp butter (sometimes I mix in olive oil)
- Salt and pepper to taste
- 1 tsp fresh thyme, chopped (dry works fine in a pinch)
Directions
- Heat some of the butter in a large skillet over medium heat. Throw in the potatoes, and let them cook until they’re golden and crispy on the edges – about 10 minutes. Don’t worry if they stick a bit; that’s flavor!
- Add the rest of the butter and garlic to the skillet. This is where I usually sneak a taste because why not?
- Toss in the steak pieces, sprinkle with salt and pepper, and cook until just browned but still a bit pink inside (about 4 minutes). Actually, I find it works better if you don’t overcrowd the pan.
- Mix in the thyme and give it all a good stir. Cook for another minute, and you’re done!
Notes
I’ve learned that you can substitute sweet potatoes if you’re out of regular ones – the sweetness pairs really nicely with the garlic butter. Also, don’t skimp on the garlic; it’s the star of the show.
Variations
Once, I tried adding some bell peppers for color, but they got a bit soggy. Maybe try mushrooms instead for that earthy flavor. Oh, and a splash of lemon juice? Game changer!
Equipment
All you really need is a good ol’ cast iron skillet. No cast iron? No worries, a regular frying pan works too, just be patient with the heat!
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. Though, honestly, in my house it never lasts more than a day!
Serving Suggestions
I usually serve this with a side of steamed veggies or a fresh salad. My brother insists on a hunk of crusty bread for mopping up every last bit of that garlic butter – can’t blame him!
Pro Tips
I once tried rushing the potato cooking, and they ended up half raw. Take your time, let them sizzle until they sing. Trust me.
FAQ
Can I use chicken instead of steak? Sure thing! Just adjust the cooking time as chicken tends to cook faster – no one likes dry chicken!
Is there a way to make this dairy-free? Absolutely, swap the butter for a good quality olive oil. It changes the flavor a bit but still delicious.
How do I know when the steak is done? Well, that depends on your preference. I like mine medium, so when it’s just a bit springy to the touch, it’s perfect. For more precise guidance, check out this guide on steak doneness.