Ingredients
Method
Preparation
- Begin by washing the baby potatoes thoroughly and cutting them in half. Set them aside for cooking later.
Cooking Potatoes
- Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted, toss in the halved potatoes. Season with salt and pepper, and cook for about 10-12 minutes, turning them occasionally, until they are golden and fork-tender.
Searing Steak
- In the same skillet, push the potatoes to one side and add the bite-sized steak pieces in a single layer. Ensure the pan is hot before adding the steak for that perfect sear. Sear the steak for about 3-4 minutes without moving, allowing a crust to form.
Combining Flavors
- Once the steak is browned, add the minced garlic and rosemary to the skillet. Stir everything together, and pour in the remaining 2 tablespoons of butter. Cook for another 2-3 minutes until everything is nicely combined and the garlic is fragrant.
Serving
- Taste the dish and adjust the seasoning with salt and pepper as needed. Then, serve hot, garnished with extra rosemary or herbs of your choice.
Notes
Steak can quickly become tough if overcooked. Use a meat thermometer for precision—it should read medium-rare at about 135°F. Leftovers can be stored in an airtight container in the refrigerator for up to three days.