Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tbsp high-smoke point oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, cubed
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary or thyme, finely chopped
  • 1 tsp red pepper flakes
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the high-smoke point oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
  2. Add the cubed potatoes in a single layer. Let sit undisturbed for 4–5 minutes until a golden-brown crust forms. Toss and cook for another 5–7 minutes until fork-tender and crispy. Remove potatoes from the pan and set aside on a plate.
  3. Wipe out the skillet if needed and increase heat to high. Add a splash of oil and sear the steak bites in a single layer, working in batches to ensure a deep mahogany crust. Cook for 2 minutes per side.
  4. Reduce heat to medium. Return the potatoes to the skillet with the steak. Add the cubed butter, minced garlic, rosemary or thyme, and red pepper flakes.
  5. Toss everything for 1-2 minutes until the butter is melted and emulsified into a glossy sauce coating the steak and potatoes. Garnish with fresh parsley and serve immediately.