Buttery Steak and Potatoes with Steak Ranch
Buttery Steak and Potatoes with Steak Ranch
Ingredients
For the Potatoes
- 2 pounds baby potatoes, red and yellow varieties, washed and halved if large
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1/2 cup butter, melted
For the Steak
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 2 tablespoons steak seasoning, dry rub, such as Montreal steak seasoning
- 1 tablespoon olive oil
For the Steak Ranch Sauce
- 3 tablespoons steak drippings, from pan after searing steak
- 1/2 cup sour cream
- 1 tablespoon chili crisp, or finely chopped roasted garlic in oil
- 1 teaspoon hot sauce, red, such as sriracha
- 1 tablespoon lime juice, freshly squeezed (from about 1/2 lime)
- 1 tablespoon dried chives, or dried parsley flakes
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the potatoes: In a large bowl, combine the washed and halved baby potatoes with garlic powder, dried oregano, dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Toss until evenly coated.
⏱️ 5 min
- 2
Cook the potatoes: Heat a large cast-iron skillet over medium-high heat. Add the seasoned potatoes and spread them in a single layer. Cook, stirring occasionally, for 15-20 minutes, until they start to brown and soften. Reduce heat to medium-low, add the melted butter, cover, and simmer for another 10-15 minutes, or until fork-tender and bubbling. Keep warm.
⏱️ 35 min
- 3
Prepare the steak: While potatoes cook, place the cubed sirloin steak in a clean large bowl. Sprinkle generously with steak seasoning and toss to coat all sides.
⏱️ 5 min
- 4
Sear the steak: Remove the potatoes from the skillet and set aside. Increase the heat to high. Add 1 tablespoon olive oil to the hot skillet. Once shimmering, add the seasoned steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until well-browned and cooked to your desired doneness (medium-rare is recommended for tenderness). Remove steak from the skillet and set aside, reserving the pan drippings in the skillet.
⏱️ 8 min
- 5
Make the Steak Ranch Sauce: Carefully pour 3 tablespoons of the reserved steak drippings into a small bowl. Add the sour cream, chili crisp, hot sauce, lime juice, dried chives, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until all ingredients are well combined and the sauce is smooth and creamy.
⏱️ 5 min
- 6
Combine and serve: Return the cooked potatoes to the cast-iron skillet. Add the seared steak cubes to the skillet with the potatoes. Toss gently to combine. Serve immediately, family-style directly from the skillet, with the Steak Ranch Sauce on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buttery Steak and Potatoes with Steak Ranch
Ingredients
For the Potatoes
- 2 pounds baby potatoes, red and yellow varieties, washed and halved if large
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1/2 cup butter, melted
For the Steak
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 2 tablespoons steak seasoning, dry rub, such as Montreal steak seasoning
- 1 tablespoon olive oil
For the Steak Ranch Sauce
- 3 tablespoons steak drippings, from pan after searing steak
- 1/2 cup sour cream
- 1 tablespoon chili crisp, or finely chopped roasted garlic in oil
- 1 teaspoon hot sauce, red, such as sriracha
- 1 tablespoon lime juice, freshly squeezed (from about 1/2 lime)
- 1 tablespoon dried chives, or dried parsley flakes
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the potatoes: In a large bowl, combine the washed and halved baby potatoes with garlic powder, dried oregano, dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Toss until evenly coated.
⏱️ 5 min - 2
Cook the potatoes: Heat a large cast-iron skillet over medium-high heat. Add the seasoned potatoes and spread them in a single layer. Cook, stirring occasionally, for 15-20 minutes, until they start to brown and soften. Reduce heat to medium-low, add the melted butter, cover, and simmer for another 10-15 minutes, or until fork-tender and bubbling. Keep warm.
⏱️ 35 min - 3
Prepare the steak: While potatoes cook, place the cubed sirloin steak in a clean large bowl. Sprinkle generously with steak seasoning and toss to coat all sides.
⏱️ 5 min - 4
Sear the steak: Remove the potatoes from the skillet and set aside. Increase the heat to high. Add 1 tablespoon olive oil to the hot skillet. Once shimmering, add the seasoned steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until well-browned and cooked to your desired doneness (medium-rare is recommended for tenderness). Remove steak from the skillet and set aside, reserving the pan drippings in the skillet.
⏱️ 8 min - 5
Make the Steak Ranch Sauce: Carefully pour 3 tablespoons of the reserved steak drippings into a small bowl. Add the sour cream, chili crisp, hot sauce, lime juice, dried chives, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until all ingredients are well combined and the sauce is smooth and creamy.
⏱️ 5 min - 6
Combine and serve: Return the cooked potatoes to the cast-iron skillet. Add the seared steak cubes to the skillet with the potatoes. Toss gently to combine. Serve immediately, family-style directly from the skillet, with the Steak Ranch Sauce on the side for dipping.
⏱️ 2 min