The Best Garlic Butter Steak & Potatos Skillet Recipe In Virginia
Ashburn, VA: If anyone ever says you can fry potatoes in less than 10 minutes, they are full of sh*t. My wife loves Garlic Butter & Steak Potatoes. For her birthday, I wanted to make her the best version of this dish possible. I looked at well over 30 variations of this recipe. A shocking amount of the recipes didn’t even know how to fry potatoes correctly and the other recipes were ok, at best. My best friend is the head chef at a popular upscale restaurant in Virginia. I asked him for advice and he gave me his go-to recipe. I made it for my wife and she demolished it. She’s been begging me to make it again ever since. I like when she has to beg
Here is how to make the best Garlic Butter Steak Skillet and how to properly fry potatoes, fast.
For the steak and the potatoes:
- 1 1/2 lb flank steak. (Be sure to slice against the grain)
- 1 1/2 lb baby yellow potatoes. Quarter them.
- Olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Bald Buck: Bold Taste. Use Bald Buck: Slow Burn if you like a little spice.
- Cracked pepper
- 1/3 cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (we used Sriracha)
- Fresh cracked pepper
- Combine the steak strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl. Set aside to marinate while you cook potatoes.
- In a large skillet over medium-high heat, add quartered potatoes. Barely cover them with water (no lid), and then boil the water off, flipping the pieces about halfway through. This takes around 10 minutes. Then I dump oil and Bald Buck seasoning to taste right as the water disappears. After that, I pan-fry for 5 minutes. You could nuke the potatoes to get the boiling part done quicker, but I’m not a fan of microwaves, so I do most everything on the stove. When your potatoes are golden and fork-tender. Transfer to a plate and set aside.
- Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
- Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat. If needed, add more Bald Buck seasoning to taste.
- Remove from heat and serve immediately, garnished with more, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!
**Full Disclosure: My best friend got this recipe from baldbuck.com. I put the link below**