Ingredients:

  • 1.5 lbs (680g) Sirloin steak or Ribeye steak, cut into 1-inch cubes
  • 2 tablespoons (30ml) Olive oil
  • 4 tablespoons (57g) Unsalted butter
  • 4 cloves Garlic, minced
  • 2 sprigs Fresh rosemary
  • 1 teaspoon (5ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional)
  • 1.5 lbs (680g) Yukon Gold potatoes or red potatoes, cut into 1-inch cubes
  • 2 tablespoons (30ml) Olive oil
  • 2 cloves Garlic, minced
  • 1 teaspoon (5ml) Dried oregano
  • ½ teaspoon (2.5ml) Paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potato cubes with olive oil, minced garlic, oregano, paprika, salt, and pepper in a large bowl. Spread potatoes in a single layer on a baking sheet.
  2. Roast potatoes for 20-25 minutes, or until golden brown and tender, flipping halfway through.
  3. Pat the steak bites dry with paper towels. Season generously with salt and pepper.
  4. Heat olive oil in a large skillet over high heat until smoking hot. Add steak bites in a single layer (work in batches if necessary). Sear for 1-2 minutes per side, until browned. This is the secret to amazing butter steak bites and potatoes.
  5. Reduce heat to medium. Add butter, minced garlic, and rosemary sprigs to the skillet. As the butter melts, tilt the pan and spoon the butter mixture over the steak bites continuously for 1-2 minutes, until cooked to your desired doneness. Add Worcestershire sauce during the last 30 seconds.
  6. Remove the steak bites from the skillet and let rest for a few minutes before serving. Serve immediately over roasted potatoes with sauce from the pan drizzled on top. Garnish with fresh parsley, if desired.