Steak. Potatoes. Do I really need to say anything else to get your attention?
What You Will Need
Olive oil, butter, salt, black pepper, garlic powder, parmesan cheese, baby Dutch yellow potatoes, Kosher salt, onion powder, Greek seasoning, minced garlic, and sirloin steaks are all the ingredients you need for this recipe. It would be best to cook this in a cast iron skillet on the stovetop.
Step by Step Instructions
First thing first, set your steaks out for about an hour before cooking, bringing the steaks to room temperature. See my “Tips & Advice” section for why.
Cut baby Dutch yellow potatoes in half and put in a large mixing bowl. Drizzle potatoes with olive oil and stir to coat the potatoes. Season with a few dashes of salt, black pepper, and garlic powder. Stir until the potatoes are coated with the seasonings. Shake on a few dashes of parmesan cheese and stir again. Set aside. Add a couple tablespoons of butter to a cast iron skillet and heat to medium. Once butter is melted and skillet is hot, place baby Dutch yellow potatoes cut side down onto skillet and cook for about 5 minutes, careful not to burn. This will give the cut side of the potato a nice golden brown crust.
Once those potatoes have that nice golden crust, turn your heat down to low and stir the potatoes. Cover and cook for approximately 15 minutes, stirring every 5 minutes, or until fork tender.
While the potatoes are cooking, prepare your steaks. They should be room temperature. Cut against the grain about every inch or so. Then cut those pieces in half to make approximately 1 inch square pieces. Once cut, add to a mixing bowl. Season with a few dashes of Kosher salt, black pepper, onion powder, and Greek seasoning. My dad makes the BEST steaks and this is how he seasons his. Stir until pieces of steak are coated. Set aside.
Once those baby Dutch yellow potatoes are cooked, remove them from the skillet onto a plate and set aside. Now we are going to work on cooking those steaks. Crank the heat for that skillet back up to medium, add a couple more tablespoons of butter, and a couple tablespoons of minced garlic. Once the butter is melted, place your steak pieces onto your skillet. Leave them alone for a few minutes until they have a nice sear on the bottom.
Flip steak pieces and sear a few minutes on the other side. Cover and cook on low about 3 more minutes. Adjust this cook time based on your preferred doneness.
Turn your heat off and add potatoes back into skillet. Stir together.
Yep, tastes like my childhood. Enjoy!
Tips & Advice
All of these cook times are based on my specific cookware and stovetop. Please know these times and temperatures will vary based on what you are using to cook your steak and potatoes with and also your particular oven. The only thing I cook with is Tramontina enameled cast iron and I also have a gas stove. If you do not have similar cookware and/or you have an electric stove, use my temperature and cook times as more of a guide and adjust accordingly.
It is very important to specifically use Kosher salt to season your steaks. This is because Kosher salt acts as a meat tenderizer.
The reason you want to bring your steaks to room temperature is to allow for a more even cook. If your steak is cold when it hits that hot skillet, it can cause the muscle fibers to tense up.
Cooking this recipe tonight made me jot down “splatter screen” for my birthday gift wish list. Just warning you.
My dad actually recently texted me saying he ordered “Wagyu Beef Tallow” (aka Wagyu beef fat) off of Amazon and he has been cooking his steaks in that instead of butter. He highly recommends it. I have NOT tried it yet, but I will be ordering it soon. I very much trust my dad, especially when it comes to steaks. I just wanted to share that in case you are looking for ways to level up your steaks!
For olive oil, I use “Pickle Creek” brand. I discovered them at the Des Moines Farmer’s Market years ago and it’s the only olive oil I have used ever since. They are a small family farm in Southeast Iowa growing herbs and creating their herb-infused olive oil (along with many other things!). You can order online! Their website is https://picklecreek.com/
If you’re going to use grated parmesan cheese in a shaker, I highly recommend the brand “4C”. Give it a try!
I really like to “cheat” and use this squeeze bottle of minced garlic.
Printable Recipe
Steak Bites & Parmesan Potatoes
Ingredients
- 2 beef sirloin strip steaks
- 1 1/2 lbs baby Dutch yellow potatoes
- 2 TBSP olive oil (approximately)
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Parmesan cheese to taste
- 4 TBSP butter (divided)
- Kosher salt to taste
- Onion powder to taste
- Greek seasoning to taste
- 2 TBSP minced garlic (approximately)
Instructions
- Set your steaks out about an hour before cooking to bring the steaks to room temperature.
- Cut potatoes in half and put in a large mixing bowl. Drizzle potatoes with olive oil and stir to coat the potatoes. Season with a few dashes of salt, black pepper, and garlic powder (to taste). Stir until the potatoes are coated with the seasonings. Shake on a few dashes of parmesan cheese and stir again. Set aside.
- Add a couple tablespoons of butter to a cast iron skillet and heat to medium. Once butter is melted and skillet is hot, place potatoes cut side down onto skillet and cook for about 5 minutes, careful not to burn.
- Turn your heat down to low and stir the potatoes. Cover and cook for approximately 15 minutes, stirring every 5 minutes, or until fork tender.
- While the potatoes are cooking, prepare your steaks. Cut against the grain about every inch or so. Then cut those pieces in half to make approximately 1 inch square pieces. Once cut, add to a mixing bowl. Season with a few dashes of Kosher salt, black pepper, onion powder, and Greek seasoning. Stir until steak pieces are coated. Set aside.
- Once potatoes are cooked, remove them from the skillet onto a plate and set aside. Crank the heat for that skillet back up to medium, add a couple more tablespoons of butter, and a couple tablespoons of minced garlic. Once the butter is melted, place your steak pieces onto your skillet. Leave them alone for a few minutes until they have a nice sear on the bottom.
- Flip steak pieces and sear a few minutes on the other side. Cover and cook on low about 3 more minutes. Adjust this cook time based on your preferred doneness.
- Turn your heat off and add potatoes back into skillet. Stir together. Enjoy!
Notes
- Bringing steaks to room temperature allows for a more even cook.
- Cook times and temps are based on me using cast iron with a gas stove. Adjust cook times and temperatures according to your cookware and stovetop.
