- Fresh parsley, chopped, for garnish
How to Make It (No Tricks, Just Common Sense)
Step 1: Crisp the Potatoes
In a large cast iron skillet, heat olive oil and 2 tbsp ghee over medium heat.
Add potatoes, garlic, herbs, salt, and pepper. Stir to coat.
Cook for 6–8 minutes, stirring every minute, until golden and fork-tender.
Remove and set aside.
Step 2: Sear the Steak
Turn heat up to medium-high. Add remaining ghee.
Place steak cubes in the pan—don’t overcrowd—and let them sear for 2 minutes undisturbed.
Stir and cook another 1–2 minutes until browned on all sides.
Step 3: Combine and Finish
Return cooked potatoes to the pan. Toss everything together gently.
Taste and adjust seasoning.
Top with chopped parsley and serve hot.
Real-World Tips (I Learned These the Hard Way)
- Don’t crowd the pan: If needed, cook steak in batches so it sears, not steams.
- Use a splatter screen: Keeps your stove (and shirt) grease-free.
- Let steak rest: Just a few minutes helps lock in all that juicy flavor.
How to Store & Reheat (Because Leftovers = Gold)
- Refrigerate in an airtight container for up to 5 days
- Freeze after cooling fully—for up to 3 months
- Reheat in a skillet with a bit of ghee, or microwave in 15–20 second intervals
Serving Ideas
While this dish is perfectly satisfying on its own, here are some simple pairings:
- Roasted vegetables (asparagus, green beans, or a sheet pan medley)
- Crisp green salad (like arugula with lemon vinaigrette)
- Crusty bread to soak up that garlic butter
Final Thoughts
This is proof that simple ingredients and a hot skillet can turn into something special. No complicated steps, no fancy tools—just good food, fast.
Let me know how it turns out for you. Chances are, someone at your table will ask for seconds (or thirds).