Ingredients:

  • 5 lbs Steak (Sirloin, Ribeye, or Flank), cut into 1.5-inch cubes
  • 1 lb Small Waxy Potatoes (e.g., new, fingerling), halved or quartered
  • 5 tsp Kosher Salt, divided
  • 1 tsp Freshly Ground Black Pepper, divided
  • 3 Tbsp High-Heat Cooking Oil (Grapeseed, Canola, or Olive Oil), divided
  • 6 Tbsp Unsalted Butter, cold and cubed
  • 6 large cloves Fresh Garlic, finely minced or pressed
  • 4 Fresh Thyme Sprigs
  • 2 Fresh Rosemary Sprigs
  • Optional: ½ tsp Red Pepper Flakes

Instructions:

  1. Prep Steak: Pat the steak cubes (or whole steaks) bone-dry with paper towels. Season aggressively with salt and pepper just before cooking. Allow steak to sit at room temperature for 30 minutes while prepping the potatoes.
  2. Par-Cook Potatoes: Place the potatoes in cold water and bring to a boil for 5 minutes (or microwave for 3-4 minutes) to slightly soften the interior. Drain well and pat dry.
  3. Sear Potatoes: Heat 2 Tbsp of oil in the skillet over medium-high heat. Add the potatoes (cut-side down first, if halved) and cook, stirring only occasionally, for 8–10 minutes until deeply golden brown and tender. Season lightly with salt.
  4. Reserve Potatoes: Remove the potatoes from the skillet and set them aside on a plate. Wipe out any burnt bits from the pan.
  5. Heat Skillet for Steak: Return the skillet to high heat. Add the remaining 1 Tbsp of oil. The oil should be shimmering and smoking lightly—this is vital for a good crust.
  6. Sear Steak: Add the steak cubes (or whole steaks), ensuring not to overcrowd the pan. Cook without moving for 2–3 minutes per side until a deep brown crust forms. If using cubes, cook for a total of 5–7 minutes, turning frequently.
  7. Reduce Heat and Add Baste Ingredients: Reduce the heat to medium-low. Add the cubed cold butter, minced garlic, thyme, and rosemary (and red pepper flakes, if using) to the pan. Allow the butter to foam.
  8. Baste Steak: Tilt the pan slightly and use a large spoon to continuously spoon the melted, fragrant butter mixture over the steak for 1–2 minutes, ensuring every piece is coated.
  9. Check Doneness: Remove the whole steaks immediately when they reach desired internal temperature (e.g., 130°F/54°C for Medium-Rare). Remove cubed steak when they have reached 135-140°F (57-60°C).
  10. Rest and Slice: Transfer steak to a cutting board and let it rest for 5–10 minutes. Slice against the grain.
  11. Combine: Return the potatoes to the skillet along with any remaining garlic butter and herbs, tossing to coat and reheat for 1 minute.
  12. Serve: Place the sliced steak over the potatoes in the skillet. Drizzle with resting juices (if desired) and a sprinkle of flaky salt. Serve immediately.