While the pan is heating, remove the meat from the marinade. Use paper towels to gently pat the meat and remove the excess moisture.
PRO TIP: Excess liquid will prevent the meat from browning quickly, resulting in a tougher, less flavorful steak.
garlic butter steak and potato skillet process shot
STEP EIGHT: Working in batches, place a few strips of steak into the hot skillet. Cook for two minutes on each side for medium doneness but feel free to adjust the cooking time according to your preference.
PRO TIP: When frying cut up steak, cooking just a few pieces of steak at a time ensures that there is plenty of room for any released liquid to move away from the meat and evaporate.
garlic butter steak and potato skillet process shot
STEP NINE: When all of the meat has been browned, return the garlic steak and potatoes to the skillet and heat through. Serve immediately.
STORAGE
IN THE FRIDGE: You can store leftover garlic butter steak and potatoes in the refrigerator for up to three days. To avoid reheating the meat, we suggest using it in salads or sandwiches.
IN THE FREEZER: Cooked steak freezes well but cooked potatoes do not. If you wish to freeze the steak strips, let them cool completely, place into a freezer bag and squeeze out any air. The cooked steak will keep for two to three months.
Steak and potatoes go so well together. When you cook them in a skillet with garlic, herbs, and butter the result is deliciously juicy steak strips and crispy, buttery potatoes. This flavorsome meat and potatoes dish is so easy and delicious that you’ll want to make it again and again.
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