Why This Dish Wins
Before we dig into ingredients and steps, understanding why certain techniques matter will help you reproduce great results:
Steak + potatoes: A classic pairing. Potatoes carry flavor & texture; steak brings richness; garlic butter ties them all.
One pan (or skillet) cooking: Less cleanup; flavors mingle (steak drippings flavor potatoes; butter/garlic sauce coats both).
Proper sear / heat control: Searing builds flavor (Maillard reaction). If done right, steak has a crust and remains juicy.
Pre‑cooking potatoes helps ensure they cook through without burning outside while waiting for steak.
Fresh garlic & herbs in butter at the end give aroma/flavor while preserving the freshness of garlic (not burned or bitter).
Overview: What You’ll Need
What Purpose
Steak (cuts that cook well in pieces) Provides flavor, protein.
Potatoes (bite‑sized / baby / Yukon / red / etc.) Carbs + comfort, texture contrast.
Garlic, butter Flavor base & sauce.
Olive oil, salt, pepper, herbs Seasoning, aroma, balance.
Cast iron skillet or heavy pan Good heat retention, even sear.
Optional additions: marinades, additional spices, finishing touches (like fresh parsley, red pepper flakes, lemon juice) To customize flavor.
Ingredients (For ~4 Servings)
Here are ingredients (amounts approximate) for a full, satisfying meal for about 4 people. You can scale up/down.
Steak: ~1.5–2 lb (≈ 700‑900 g), cut into 1‑inch cubes or small steaks sliced (sirloin, NYC strip, ribeye, flank, etc.)
Potatoes: ~1.5‑2 lb (≈ 700‑900 g) potatoes — baby potatoes, Yukon Gold, red potatoes — cleaned & cut into bite‑sized cubes or halves if small.
Olive oil: ~1‑2 Tbsp for cooking & searing.
Butter: ~4‑6 Tbsp unsalted (can use salted & adjust salt). Some divided: for potatoes, for steak, for finishing garlic butter.
Garlic: 3‑5 cloves (or more) minced finely. Fresh garlic is best.
Salt & freshly ground black pepper — essential, to taste.
Herbs: fresh thyme, rosemary, parsley OR dried herbs if fresh unavailable. Also optional oregano, parsley for garnish.
Optional: garlic powder, onion powder, paprika or smoked paprika, red pepper flakes for heat.
Optional: finishing touches like splash of lemon juice, Worcestershire sauce, or soy sauce for umami.
Full Step‑by‑Step Recipe & Timing
Below is a detailed workflow, with approximate times, so you know when to do what for optimal results.
Prep Work (10‑15 Minutes)
Choose your steak & prep it
If using large steak, remove from fridge about 20 minutes before cooking so it comes closer to room temperature — helps even cooking.
Cut into cubes if making steak bites, or leave as thicker pieces if you want slices. Trim excess fat if needed. Season with salt & pepper. If using any rubs or marinade (garlic powder, herb mix, paprika, etc.), you can season lightly now.
Prep potatoes
Wash & scrub; if using larger potatoes, peel optionally or leave skin on (skin adds texture).
Cut into uniform sized cubes or halves so they cook evenly. If very large, cut smaller.
Herbs & garlic
Mince garlic cloves.
Chop fresh herbs (rosemary, thyme, parsley) so they are ready.
Butter & cooking fat
Soften butter (if making compound garlic herb butter).
Measure oil for cooking potatoes and steak.
Cooking the Potatoes (≈10‑15 Minutes)
To get potatoes golden and tender:
Heat a large, heavy skillet (cast iron ideal) over medium heat. Add 1 Tbsp olive oil + 1‑2 Tbsp butter.
Once oil & butter are hot, carefully add the potatoes in a single layer (not too crowded). Season with salt, pepper, and optional herbs or a little garlic powder if you like.
Cook undisturbed for a few minutes so one side browns. Then stir occasionally, continuing to cook for ~8‑12 minutes (depending on cube size) until potatoes are golden brown and fork‑tender. Adjust heat down if they’re browning too fast / burning.
Once done, remove potatoes from pan and set aside on a plate. Leave any drippings in the pan — these contain flavor for the steak.
Cooking the Steak (≈ 5‑10 Minutes)
Increase heat to medium‑high. Add a little oil if needed.
Add steak cubes (or slices) to pan. Don’t overcrowd — cook in batches if needed. Sear each side/or each cube until nicely browned. Cooking time depends on thickness: small cubes might need ~2‑3 minutes per side; thicker slices more. Aim for just‑about desired doneness (you’ll finish with butter later).
During last minute or so before steak is done, add minced garlic and fresh herbs (rosemary, thyme) to the steak so it smells fragrant. Be careful not to burn garlic — it can go bitter.
Making Garlic Butter & Bringing It Together (≈ 3‑5 Minutes)
Reduce heat slightly. Add butter (the rest of your allotted butter) to pan. As butter melts, stir in garlic cloves & herbs to make a garlic herb butter. Let butter foam up a bit, pan sauce forming.
Put potatoes back into the skillet with steak. Toss everything together so potatoes, steak, garlic butter, herbs are well coated. If needed, adjust salt / pepper. If sauce is too thick or dry, splash a little water, broth, or even lemon juice to loosen.
Optional: sprinkle fresh parsley, a little red pepper flakes (for heat), or lemon zest / juice to brighten before serving.
Resting & Serving (≈ 2‑3 Minutes)
Remove from heat. Allow steak bits to rest for a minute so juices redistribute. The potatoes are fine right away.
Serve hot. Consider side greens or a simple salad to balance richness.
Full Printable “Garlic Butter Steak & Potatoes” Version
Here’s a full recipe you can print or follow easily:
Garlic Butter Steak & Potatoes
Servings: 4
Total Time: ~35‑40 minutes (including prep & cooking)
Ingredients
1.5‑2 lb (≈ 700‑900 g) steak (sirloin, NY strip, or cut into cubes)
1.5‑2 lb (≈ 700‑900 g) potatoes (baby, Yukon gold, red, peeled or skin on)
2 Tbsp olive oil
~5 Tbsp unsalted butter (divided: some for potatoes, some for steak + finishing)
4‑5 cloves garlic, minced (plus extra garlic for butter)
Salt & freshly ground black pepper
1‑2 tsp fresh rosemary, chopped
1‑2 tsp fresh thyme, chopped
Parsley for garnish
Optional: garlic powder / paprika / red pepper flakes / splash of lemon juice or Worcestershire
Method
Let steak come closer to room temperature; cut & season with salt & pepper (and optional rubs). Prepare potatoes: wash, cut into cubes or halves.
Heat large skillet over medium. Add olive oil + some butter. Add potatoes; cook undisturbed a few minutes, then stir occasionally until golden & tender (~10‑12 min). Season with salt, pepper, herbs or paprika as desired. Remove potatoes and set aside.
Increase heat to medium‑high. Add more oil/butter if needed. Add steak cubes/slices; sear until browned on all sides (~2‑3 min per side depending on thickness). During last minute, add garlic & fresh herbs.
Once steak is nearly done to your liking, add garlic butter (butter + garlic + herbs) to pan. Let it melt and foam, mixing.
Return potatoes to pan; toss everything so steak & potatoes are coated. If sauce too thick, add small splash water, broth, or lemon juice.
Taste; adjust salt/pepper. Remove from heat. Garnish with parsley, maybe red pepper flakes or lemon zest.
Serve immediately.
Variations & Customizations
Here are ways to adapt it based on what you have, taste, or time:
Variation What to Change
Different steak cuts Use ribeye, flank, sirloin, even more economical cuts (cube steaks) — adjust cooking time accordingly.
Potatoes type Baby potatoes, Yukon gold, red potatoes — even sweet potatoes for different flavor. Larger cubes take more time / may need parboil.
Herbs / flavor profile Use thyme, rosemary, oregano, parsley; add chopped onions; smoked paprika; spice rubs; red chili flakes; finish with lemon or vinegar for brightness.
Butter options Use compound butter (mix butter with garlic & herbs ahead), or even flavored butter (butter + lemon zest + parsley) for finish.
Marinated steak Marinate steak briefly (30 min to few hours) in garlic, herbs, soy/worcestershire/vinegar/oil to deepen flavor.
Oven finish After searing, you can pop skillet into oven (if oven‑safe) for a few minutes to finish steak / crisp potatoes.
One‑pot version or simpler pans Use single large skillet; adjust sizes so everything cooks evenly.
Lighter / lower fat Use less butter (or swap part butter for oil), lean steak cuts, smaller potato portion, plenty of veggies to stretch.
Tips & Troubleshooting
To make sure your dish comes out great, watch out for these common issues:
Problem Likely Cause Fix / Prevent
Potatoes are raw inside or undercooked Too large cubes; pan too hot letting outside burn while inside stays raw; insufficient cooking time Cut potatoes uniform & small; parboil or start potatoes first; control heat; allow enough time.
Potatoes burnt outside before softening Heat too high; oil/butter not enough; overcrowding the pan Moderate heat; use enough fat to prevent sticking; don’t crowd; cook in batches if needed.
Steak not searing / just steaming Skillet not hot enough; moist steak (not patted dry); overcrowded pan Preheat skillet well; pat steak dry; sear in batches if needed; do not move too early.
Garlic tastes bitter / burned Garlic cooked at too high heat or added too early; left without stirring Add garlic later; reduce heat when adding garlic; don’t let butter darken too much.
Sauce too thin or too dry Not enough butter / liquid; too much evaporation; steak juices not retained Add butter; add splash of liquid (broth, water, lemon juice) if needed; deglaze pan; cover if needed.
Steak tough or overdone Cooked too long; high heat; steak cut too thin; not rested Monitor doneness; use thermometer; rest steak 5 minutes after cooking; choose better cut.
Timing & Workflow
Here is a suggested timeline to get this meal ready smoothly, especially on a weeknight.
Step Time Estimate
Pull steak from fridge & prep / cut potatoes etc. ~10 min
Cook potatoes until golden & tender ~10‑12 min
Sear steak (in batches if needed) + add garlic/herbs ~5 min
Make garlic butter + bring steak/potatoes together ~3‑5 min
Rest / garnish / serve ~2‑3 min
Total ~30‑40 min depending on meat cut & how many batches you do
Serving & Pairing Suggestions
Serve with a green vegetable (steamed broccoli, sautéed spinach, green beans) to cut richness.
A simple side salad with vinaigrette adds freshness.
Crusty bread or dinner rolls are good for mopping up garlic butter.
Wine pairing: a robust red wine, or for lighter cut steak, a medium red (Merlot) or even a white with enough body.
Storage & Reheating
Leftovers: Store in airtight container. Keeps well in refrigerator for ~2‑3 days.
Reheating: Prefer skillet or oven (moderate heat) rather than microwave to avoid soggy potatoes / rubbery steak. Reheat with a little added butter or oil to refresh flavor.
Freezing: Steak & potatoes together can be frozen, though texture of potatoes will change slightly. Freeze cooked portions; defrost in fridge; reheat gently.
If you like, I can send you a metric version (grams, Celsius) or adapt this recipe to ingredients more common & affordable in Morocco (spices/herbs/local steak cuts) so you can try it in your kitchen. Would you prefer that version?
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