Ingredients
- ¼ cup ghee or butter, divided
- 1 tablespoon olive oil
- 1 lb Yukon Gold potatoes, cut into ½-inch cubes
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 1 ¼ lb sirloin steak, cut into ½-inch cubes
Instructions
Step 1: Heat the Pan
Begin by heating a large cast iron skillet over medium heat. Cast iron is ideal for this recipe because it retains heat well, allowing the steak to develop a great sear. If you don’t have a cast iron skillet, a stainless steel pan works too.
Add the olive oil and two tablespoons of ghee (or butter) to the pan. Let it melt completely before moving on to the next step. The combination of oil and butter helps prevent burning while enhancing flavor.
Step 2: Cook the Potatoes
Once the ghee is melted, add the cubed potatoes to the pan. Immediately sprinkle the minced garlic, dried thyme, dried oregano, salt, and black pepper over the potatoes. Stir to coat them evenly in the butter and seasonings.
Let the potatoes cook undisturbed for 2-3 minutes to develop a golden-brown crust. Then, stir and continue cooking for 8-10 minutes, stirring every 1-2 minutes to ensure even browning. If the potatoes are crowded in the pan, they may take longer to cook. If this happens, cook them in batches or use a larger pan.
To test if the potatoes are done, pierce one with a fork. If it slides through easily, they’re ready. Remove the potatoes from the pan, along with any browned bits, and set them aside.
Step 3: Sear the Steak
Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the cubed steak, making sure not to overcrowd the pan. If necessary, cook the steak in batches.
Season the steak with a little more salt and pepper. Let it sear for at least 2 minutes before stirring. Resisting the urge to stir too early is important because it allows the steak to develop a flavorful crust. Once the steak has a golden-brown sear, stir and cook for another 1-2 minutes, until the pieces are evenly browned but still tender.
Step 4: Combine and Serve
Return the potatoes to the pan and stir everything together. Taste and adjust seasoning as needed. If desired, sprinkle freshly chopped parsley on top for added freshness.
Serve immediately while the steak is juicy and the potatoes are warm and crispy.
Notes
- Cut Ingredients Evenly: Uniformly sized potato and steak cubes ensure even cooking. If the potatoes are too large, they will take longer to cook, and the steak may overcook while waiting for the potatoes to finish.
- Don’t Overcrowd the Pan: If the pan is too crowded, the steak and potatoes will steam instead of sear, preventing them from getting that delicious golden crust. If necessary, cook in batches.
- Let the Steak Sear: Stirring too soon prevents the steak from forming a nice crust. Let it sit undisturbed for a couple of minutes before stirring.
- Test for Doneness: For steak, medium-rare is around 130-135°F, medium is 135-145°F, and well-done is 160°F. If using chicken, cook until it reaches an internal temperature of 165°F.
- Use the Right Pan: A cast iron skillet is best for this recipe because it retains heat and creates a great sear. However, a stainless steel pan can also work if preheated properly.
- Prep Time: 10 minutes
- Cook Time: 19 minutes