Garlic Butter Steak and Potatoes

This one-skillet wonder combines perfectly seared steak bites with golden-crisp potatoes, all wrapped in a luxurious garlic butter sauce that’ll make your kitchen smell like heaven.

The magic happens when the garlic-infused butter meets those beautifully caramelized steak edges, creating a sauce so good you’ll want to lick the spoon. And those potatoes? They soak up all that savory goodness like little flavor sponges.

Ingredients

For the Steak Marinade:

• 1½ pounds sirloin steak, cut into 1-inch cubes
• ⅓ cup low-sodium soy sauce
• 1 tablespoon olive oil
• 1 tablespoon Sriracha sauce

For the Potatoes:

• 1½ pounds baby potatoes, halved if large
• 1 tablespoon olive oil
• 3 tablespoons butter
• 5 cloves garlic, minced
• 1 tablespoon Italian seasoning
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste

Steps

1. In a medium bowl, combine marinade ingredients: 1½ pounds cubed steak, ⅓ cup soy sauce, 1 tablespoon olive oil, and 1 tablespoon Sriracha. Let marinate while preparing potatoes (at least 10 minutes).
2. Heat a 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once butter foams, add potatoes cut-side down. Cook for 8 minutes, turning occasionally, until golden brown and fork-tender. Transfer to a plate.
3. In the same skillet, add remaining 2 tablespoons butter, minced garlic, and Italian seasoning. Cook for 30 seconds until fragrant – watch carefully to prevent garlic from burning.
4. Add marinated steak in a single layer (reserve marinade). Let sear undisturbed for 1 minute until deeply browned. Flip and cook 1 minute more.
5. Pour in reserved marinade and cook for 1 minute until slightly reduced. Return potatoes to skillet and heat through (2-3 minutes). Season with salt and pepper.
6. Serve immediately, garnished with fresh parsley or Parmesan. The steak should be medium-rare (135°F/57°C) for best results.

Smart Swaps

• Use sweet potatoes instead of regular potatoes for extra nutrients
• Swap butter for 2 tablespoons olive oil + 1 tablespoon ghee for dairy-free option
• Replace Sriracha with 1 tablespoon gochujang for deeper flavor

Make It Diabetes-Friendly

• Use cauliflower florets instead of potatoes (reduces carbs by 15g per serving)
• Replace soy sauce with coconut aminos (2:1 ratio)
• Serve with extra vegetables to increase fiber and slow glucose absorption
• Keep portions to 4-5 ounces of meat per serving

Pro Tips

• Pat steak completely dry before cutting for better browning
• Let skillet get screaming hot before adding steak
• Don’t overcrowd the pan – cook in batches if needed
• Rest meat for 5 minutes before serving