Garlic Butter Steak Bites and Crispy Potatoes Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready to go, as this recipe moves quickly once the heat is turned on. Pat the steak cubes dry with paper towels; removing excess moisture is the secret to a perfect sear.

Chop the potatoes into uniform, 1-inch pieces to ensure they cook evenly. Have your garlic minced and butter measured, so you can focus entirely on the pan during the final stages of cooking.

Instructions

Crisping the potatoes

1. 1Crisp the potatoes
   Place the cubed potatoes in a large cast-iron skillet over medium-high heat. Cook, stirring occasionally with a metal spatula, until the potatoes are golden brown and crispy on the outside and tender on the inside.
   Look for The potatoes should be golden brown and fork-tender.
   Tip Ensure the potatoes are in a single layer to achieve maximum crispiness.

The potatoes are ready when they have developed a deep, golden-brown crust on all sides and are tender through the center. They should sound crisp when moved with the spatula and look vibrant. Ensure they are removed from the pan before they become too soft or dark.

Searing the steak

2. 2Sear the steak
   Add the steak cubes to the skillet with the potatoes. Sear the steak bites over high heat until they develop a deep brown crust on all sides and reach an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes.
   Look for The steak bites should have a deep brown crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use high heat to achieve a good sear without overcooking the center of the steak.

The steak is ready when it has a dark, flavorful crust on the outside and is cooked through to 145°F (63°C). The pan should be hot enough to sizzle immediately upon adding the meat. Ensure the pieces are well-browned and not grey in color.

Garlic butter finish

3. 3Finish with garlic butter
   Reduce the heat to low. Add the butter and minced garlic to the skillet. Toss the steak and potatoes thoroughly until the butter is melted and the garlic is fragrant, coating everything in the pan.
   Look for The garlic should be fragrant and the butter melted into a glossy sauce.
   Tip Be careful not to burn the garlic; it only needs a minute to release its flavor.

The final phase is complete when the butter has fully melted and combined with the minced garlic to coat the steak and potatoes in a fragrant, glossy sauce.

The garlic should be fragrant and soft, not browned or burnt, and the dish should be served immediately while hot.

Common mistakes

A common mistake is overcrowding the pan, which causes the steak and potatoes to steam in their own juices rather than searing. Always cook in batches if your pan is not large enough to accommodate everything in a single layer.

Another frequent error is using cold meat directly from the refrigerator; let the steak sit out for 15-20 minutes to take the chill off, which promotes more even cooking.

How to tell it’s done

The steak should reach an internal temperature of 145°F (63°C) for medium-rare, which ensures the meat remains tender and juicy. Use an instant-read thermometer to check the largest piece of steak.

The potatoes are done when they are golden brown and easily pierced with a fork. Always allow the steak to rest for at least 3 minutes after taking it off the heat to redistribute the juices.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest