Ingredients:

  • 1.5 lb sirloin steak, cut into 1-inch cubes
  • 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh rosemary, finely minced
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the sirloin cubes completely dry with paper towels. In a large mixing bowl, toss the cubed potatoes and steak with olive oil, salt, and pepper until evenly coated.
  2. Heat a 12-inch cast iron skillet over medium-high heat until the oil shimmers. Add the potatoes in a single layer and let them sit undisturbed for 3–5 minutes to form a crust. Stir and cook for another 5–7 minutes until fork-tender and mahogany-colored. Remove potatoes from the pan and set aside.
  3. Increase heat to high. Add another tablespoon of oil if the pan is dry. Add the sirloin cubes in a single layer, searing for 2 minutes per side without moving them to achieve a dark crust. Remove steak from the pan and let rest for 2 minutes.
  4. Reduce heat to medium. Add the unsalted butter to the skillet. Once foaming, stir in the minced garlic, chopped parsley, minced rosemary, and Worcestershire sauce. Return the steak and potatoes to the pan, tossing for 60 seconds to glaze everything in the garlic butter.