Description
A delicious and hearty recipe featuring tender ribeye steak bites seared to perfection alongside crispy Yukon Gold potatoes infused with garlic and herbs. This meal is perfect for a quick weeknight dinner that packs bold flavors and satisfying textures in just 30 minutes.
Ingredients
Scale
Potatoes
- 3 tablespoons olive oil (divided)
- 1 pound Yukon Gold potatoes (cut into 1/2-inch cubes)
- 4 cloves garlic (minced)
- 1 teaspoon thyme (chopped or use dried)
- 1/2 teaspoon oregano (chopped or use dried)
- 1 teaspoon kosher salt (divided plus more to taste)
Steak
- 1 1/4 pound ribeye steak (cut into 1/2-inch cubes)
- 2 tablespoons unsalted butter
- 1 tablespoon parsley (finely chopped for garnish)
Instructions
- Prep Potatoes: Wash and cut the Yukon Gold potatoes into 1/2-inch cubes to ensure even cooking and crispy texture.
- Cook Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed potatoes and cook, stirring occasionally, for about 10 minutes until they start to turn golden and soften.
- Add Seasoning to Potatoes: Stir in the minced garlic, thyme, oregano, and half the kosher salt. Continue cooking the potatoes for another 5 minutes, allowing the flavors to infuse and the potatoes to crisp up slightly. Remove potatoes from skillet and set aside.
- Sear Steak Bites: In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Add the cubed ribeye steak in a single layer, seasoning with the remaining kosher salt. Sear the steak bites for about 2-3 minutes per side until browned and cooked to your preferred doneness.
- Add Butter and Combine: Reduce heat to medium, add the unsalted butter to the skillet, and stir it into the steak juices. Return the cooked potatoes to the skillet, tossing gently to coat everything evenly with the buttery steak juices.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the finely chopped parsley over the steak bites and potatoes for a fresh, aromatic finish. Serve immediately while hot.
Notes
- Use ribeye steak for its marbling and tenderness, but sirloin or strip steak can be substituted if preferred.
- Adjust seasoning with additional salt or fresh cracked pepper to taste before serving.
- For crispier potatoes, parboil for 5 minutes before pan-frying.
- If you prefer, you can cook steak bites and potatoes separately to better control doneness and texture.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
