Lompat ke konten Lompat ke sidebar Lompat ke footer

Skillet Garlic Butter Steak And Potatoes

Skillet garlic butter steak and potatoes

At the point when you're craving for an exemplary steak and potatoes supper, this one-Skillet garlic butter steak and potatoes dish possess all the necessary qualities impeccably. What makes it additional extraordinary is the garlicky lemon-parsley margarine that is treated over the steak as it's burned. You end up with all the kinds of a steakhouse, except for from the solace of your own home.

For this formula you earthy colored the potatoes, cook the steaks, and make the sauce, in a similar skillet, leaving you with the insignificant cleanup. When sautéing the potatoes, show restraint toward them — on the off chance that they adhere to the dish when you attempt to flip them, disregard them to cook longer. They'll effectively deliver from the dish once seared, so don't attempt to pry them up or you'll be left with broken wedges of potatoes. The compensation for your understanding will be brilliant earthy colored, heavenly wedges of potatoes with rich internal parts.

Although I'm inclined toward ribeye steaks, you can truly utilize any sort of steak you'd like. Since the steaks are cut up toward the end and presented with a rich sauce, you can extend the meat to take care of a couple of individuals if you make a plate of mixed greens or vegetables as an afterthought.

Skillet garlic butter steak and potatoes Ingredients

  • 1 lb sirloin steak, cut into 1/2 inch blocks
  • 1 lb fingerling potatoes, divided evenly
  • 1 teaspoon new thyme, generally slashed
  • 1 teaspoon new dill, generally slashed
  • 1 teaspoon new rosemary, generally slashed
  • 2 tablespoons unsalted margarine
  • 1 tablespoon additional virgin olive oil
  • 4 cloves garlic, minced
  • Coarse salt and new ground dark pepper
  • New parsley, generally hacked, for embellish


  • In a huge skillet, heat 1 tablespoon of spread and the additional virgin olive oil over medium-high warmth.
  • Include the potatoes and sprinkle with a touch of salt and pepper. Cook for 8-10 minutes, mixing much of the time until mellowed. Mix in half of the spices and half of the garlic. Cook one more moment. Eliminate potatoes to a plate and put aside in a warm spot.
  • Dissolve the rest of the margarine in the skillet. Mix in steak, remaining garlic and spices, and another spot of salt and pepper. Cook 4-5 minutes, mixing habitually. Add potatoes back to the dish and cook one more moment until warmed.
  • Eliminate from heat. Topping with new parsley, and a pat of additional spread. Add salt and pepper to taste. Serve right away.