Prep the Potatoes: Halve the baby potatoes. In a large cast-iron skillet, heat a tablespoon of oil and sauté the potatoes over medium-high heat until golden and tender (about 10–12 minutes). Remove and set aside.
Sear the Steak: Increase the heat. Season the steak bites generously with salt and pepper. Add them to the skillet in a single layer, searing for 2 minutes per side until a deep brown crust forms.
The Garlic Butter Finish: Reduce the heat to medium. Add the butter, minced garlic, and herbs to the skillet.
Combine: Toss the cooked potatoes back into the skillet with the steak. Stir constantly for 1–2 minutes, allowing the garlic butter to foam and coat everything thoroughly.
Serve: Remove from heat immediately to prevent the steak from overcooking. Garnish with a bit of fresh parsley if desired.
FAQ & Storage
How do I ensure the steak is tender? Don’t overcrowd the pan. Sear the steak in batches if necessary to ensure it browns rather than steams.
Can I use frozen potatoes? It is not recommended, as they release too much moisture and won’t achieve the crispy texture shown in the photo.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat to maintain the crispness of the potatoes.
How to Serve
Serve this dish directly from the skillet for a rustic, family-style presentation. It is a complete meal on its own, but it pairs beautifully with a side of steamed green beans or a crisp wedge salad to balance the richness of the garlic butter.
