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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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.
