Ingredients:

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 lb Yukon Gold potatoes, cut into ½-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the steak cubes completely dry with paper towels to ensure proper searing. In a mixing bowl, toss the cubed potatoes with 1 tbsp of olive oil, salt, and pepper.
  2. Heat a 12-inch cast iron skillet over medium-high heat with the remaining 1 tbsp of olive oil. Add potatoes in a single layer and cook undisturbed for 3–5 minutes until a golden-brown crust forms. Stir and cook for another 5–7 minutes until tender, then remove potatoes from the pan and set aside.
  3. Increase skillet heat to high. Add steak bites in a single layer (working in batches if necessary). Sear for 2 minutes per side without moving them until a deep mahogany color develops. Remove steak from the pan immediately.
  4. Reduce heat to medium. Melt the butter in the skillet, scraping up the brown bits from the bottom. Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
  5. Return the steak and potatoes to the pan, tossing for 60 seconds to coat in the garlic butter glaze. Garnish with chopped fresh parsley before serving.