Ingredients:

  • 1.5 lbs Sirloin or Ribeye steak: Cut these into 1 inch cubes. Try to keep them uniform so they cook at the same rate.
  • 1 tsp Coarse Kosher salt: This is essential for seasoning and texture.
  • ½ tsp Freshly cracked black pepper: The bite of fresh pepper is much better than the pre ground stuff.
  • 1 tbsp High smoke point oil: Avocado or grapeseed oil works best for over high heat searing.
  • 1.5 lbs Yukon Gold potatoes: Scrubbed and cut into ¾-inch cubes. Keeping them slightly smaller than the steak ensures they cook through.
  • 1 tsp Smoked paprika: Adds a deep, wood fired flavor without a grill.
  • 1 tsp Garlic powder: Coats the potatoes evenly for a punchy flavor in every bite.
  • ½ tsp Dried oregano: Provides an earthy balance to the rich meat and butter.
  • 4 tbsp Unsalted butter: Using unsalted lets you control the final salt level.
  • 4 cloves Garlic: Smashed and minced. Fresh garlic is a must here.
  • 1 tbsp Fresh parsley: Finely chopped for a pop of color and freshness.
  • 1 sprig Fresh rosemary or thyme: This infuses the butter with an incredible aroma.

Instructions:

  1. Pat the 1.5 lbs of steak cubes completely dry with paper towels. Note: Moisture is the enemy of a good sear. Season them with the 1 tsp salt and ½ tsp pepper.
  2. Heat your skillet over medium high heat with 1 tbsp of oil until it is shimmering and just starting to wisps of smoke. Add the steak in a single layer. Cook for about 2 minutes per side until a dark brown crust forms and the meat releases easily from the pan. Remove the steak to a plate and set aside.
  3. In the same pan, add the 1.5 lbs of cubed Yukon Gold potatoes. If the pan looks dry, add a tiny splash more oil. Season with the 1 tsp smoked paprika, 1 tsp garlic powder, and ½ tsp dried oregano. Stir to coat. Spread them out and let them sit undisturbed for 4-5 minutes until the bottoms are deep golden and crispy. Flip and continue cooking for another 8-10 minutes, stirring occasionally, until they are tender when pierced with a fork.
  4. Turn the heat down to medium. Move the potatoes to one side of the pan and add the 4 tbsp of cubed butter, 4 minced garlic cloves, and the rosemary sprig to the empty space. Once the butter is foaming and smells nutty, toss the steak and its juices back into the pan.
  5. Toss everything together for 2 minutes until the steak is glazed in garlic butter and the aromatics are fragrant. You aren't looking to cook the steak much more here, just to marry the flavors. Remove the rosemary sprig and garnish with the fresh parsley.