Optional: extra dried parsley or fresh chopped parsley
Step-by-Step Instructions
Prep the potatoes and steak
Cut the potatoes into small, even cubes so they cook quickly and crisp up nicely.​
Pat the strip steaks dry with paper towels, then cut them into bite‑size cubes. Season generously with salt and pepper on all sides.​
Cook the garlic herb potatoes
Heat a large heavy skillet (cast iron works best) over medium heat. Add a drizzle of olive oil and let it heat until shimmering.​
Add the potato cubes in a single layer. Season with salt, pepper, garlic powder, paprika, and dried parsley. Stir to coat, then cook, stirring occasionally, until the potatoes are golden and fork‑tender, about 12–15 minutes. If they brown too quickly, lower the heat.​
Transfer the cooked potatoes to a bowl and keep warm.
Sear the steak bites
Increase the heat to medium‑high. Add a bit more olive oil if the pan looks dry.​
Add the steak bites in a single layer (work in batches if needed so they sear instead of steam). Sear without moving them for 2–3 minutes to develop a crust, then flip and cook another 1–2 minutes, or until they reach your preferred doneness.​
Transfer the steak bites to the bowl with the potatoes while you make the garlic butter.
Make the garlic butter and combine
Reduce the heat to low. Add the butter to the skillet and let it melt, scraping up any browned bits on the bottom.​
Stir in the minced garlic and cook just until fragrant, about 30–60 seconds; do not let it burn.​
Return the steak bites and potatoes to the skillet. Toss everything together so the garlic butter coats the steak and potatoes evenly. Sprinkle with additional dried or fresh parsley. Taste and adjust salt and pepper as needed.
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