Ingredients
Method
- Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
- Once the ghee is melted, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top of the potatoes in the pan. Cook for 2-3 minutes before stirring the potatoes. Stir the potatoes and cook until they are golden brown and fork tender, about 8-10 minutes. (Note: this will take longer if the potatoes are crowded in the pan, or your potato pieces are larger.) Stir frequently, about every 1-2 minutes, to prevent sticking. Remove the potatoes and the browned bits from the pan and set aside.
- Sear the steak: Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the steak pieces and season with a dash of salt and pepper. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Stir and continue to cook until golden brown, about 1-2 minutes.
- Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Top with freshly chopped parsley. Serve and enjoy!
Nutrition
Notes
Potato Size Matters: I've learned the hard way that cutting your Yukon golds into uniform half-inch cubes makes all the difference.
If they're too big, they won't get tender in time, and too small, they burn before the steak is done.
Ghee vs Butter: While I love using ghee here for its higher smoke point and nutty flavor, regular unsalted butter works perfectly if that's what you have.
Just watch the heat carefully so the butter doesn't burn during the potato cooking stage.
Don't
Crowd the Pan: This is my biggest piece of advice.
If your potatoes are piled too high in the skillet, they'll steam instead of getting that gorgeous golden crust.
I often use a second pan or cook them in batches when I'm doubling the recipe.
Make Ahead Magic: I often prep the potatoes and cut the steak the night before, storing them separately in the fridge.
This cuts down weeknight dinner stress significantly, and the potatoes actually hold up better if you let them dry out a bit in the fridge overnight.
Storage and Reheating: Leftovers keep beautifully in an airtight container for up to three days.
For the best texture, I reheat them in a hot skillet with a tiny splash of water to restore moisture, never in the microwave which makes the steak tough.
The Sear is Sacred: Resist the urge to stir the steak for the first two minutes after it hits the pan.
I know it's tempting, but that patience gives you the deep brown crust that makes this dish sing.
Trust me, the sizzle tells you it's working.
Serving Suggestions: I love spooning these steak bites and potatoes over a bed of fresh arugula with a squeeze of lemon.
The peppery greens and bright citrus cut through all that rich garlic butter beautifully.
