Ingredients
Scale
- 1 pound steak (ribeye, sirloin, or your choice)
- 1 pound potatoes (baby potatoes or chopped Yukon golds)
- 3–4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: chopped fresh parsley, a squeeze of lemon, or herbs like thyme
Instructions
- Chop the potatoes into bite-sized chunks.
- Heat olive oil in a large skillet over medium-high heat and add the potatoes. Cook until golden and tender.
- Once the potatoes are nearly done, scoot them to the side of the skillet.
- Add the steak to the skillet and sear on both sides until browned.
- Add minced garlic and butter to the skillet and let melt, mixing everything together.
- Cook until the garlic is fragrant and everything is glossy.
- Serve warm, optionally garnished with parsley and a squeeze of lemon.
Notes
Feel free to swap out the steak for other cuts or even pork tenderloin. You can use garlic powder if fresh garlic isn’t available. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg