Description
A robust and flavorful one-pan meal featuring tender steak and crispy potatoes infused with a vibrant, herbaceous ‘cowboy butter’ sauce. This skillet dish is quick to prepare and packs a punch of garlic, herbs, and a hint of spice, making it a perfect hearty dinner.
Ingredients
Scale
- 1 1/2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 pound sirloin steak, ribeye, or New York strip, cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- For the Cowboy Butter:
- 1/2 cup (1 stick) unsalted butter, softened
- 4–5 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Prepare the Cowboy Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, thyme, smoked paprika, red pepper flakes (if using), onion powder, Dijon mustard, lemon juice, salt, and pepper. Mix well until everything is thoroughly combined. Set aside.
- Cook the Potatoes: Heat 2 tablespoons of olive oil in a large (12-inch) cast iron skillet or other oven-safe skillet over medium-high heat. Add the potato cubes in a single layer if possible. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and golden brown and crispy on the outside. Season with salt and pepper during cooking. Remove potatoes from the skillet and set aside in a bowl.
- Cook the Steak: Increase the heat in the skillet to high. Add the cubed steak to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Season with salt and pepper. Cook for 2-3 minutes per side for medium-rare, or longer for desired doneness, until nicely browned.
- Combine and Finish: Reduce the heat to low. Return the cooked potatoes to the skillet with the steak.
- Add about half of the prepared cowboy butter mixture to the skillet. Stir gently to coat the steak and potatoes, allowing the butter to melt and infuse its flavor.
- Cook for another 2-3 minutes, stirring, until everything is heated through and well coated in the butter.
- Serve immediately, topped with more of the reserved cowboy butter if desired (it’s excellent for dipping!), and garnished with fresh chives or parsley.
Notes
- For best results, use a cast iron skillet as it distributes heat evenly and helps with browning.
- Cut potatoes into uniform sizes for even cooking. You can par-boil the potatoes for 5-7 minutes before frying to speed up the cooking process in the skillet.
- Adjust the amount of red pepper flakes in the cowboy butter to your desired level of spice.
- The cowboy butter can be made ahead of time and stored in the refrigerator for up to a week. Let it soften slightly before using.
- Any leftover cowboy butter is fantastic on grilled chicken, fish, or corn on the cob.
- Serve directly from the skillet for a rustic presentation.
- Consider adding some sliced bell peppers or onions to cook with the potatoes for added vegetables.
Nutrition
- Serving Size: 1 serving (approx. 400-500g)
- Calories: 600-800 (highly variable based on specific ingredients, steak cut, and butter usage)
- Sugar: 2-5g
- Sodium: 400-800mg
- Fat: 40-60g
- Saturated Fat: 20-30g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 30-40g
- Fiber: 4-6g
- Protein: 35-45g
- Cholesterol: 150-200mg
Keywords: Cowboy Butter, Steak, Potatoes, Skillet, One-Pan, Easy Dinner, Hearty Meal, Garlic Butter, Beef