If you love juicy beef and golden, crisp potatoes, this quick skillet dinner is one to keep on repeat. Fragrant garlic, a little butter, and a splash of soy sauce create a deep, savory finish, while the potatoes turn beautifully crisp around the edges for just the right contrast in texture.
Ingredients
- Beef (steak, tenderloin, or ribeye) — 600g (21 oz)
- Potatoes — 600g (21 oz)
- Garlic — 4 cloves
- Butter — 30g (2 tbsp)
- Vegetable oil — 2 tbsp
- Soy sauce — 1 tbsp
- Starch (potato or cornstarch) — 1 tbsp
- Sweet paprika — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Fresh parsley — 10g (1/4 cup)
- Lemon juice — 1 tsp (optional)
How to Make It
- Prepare the ingredients: peel the potatoes and garlic, and cut the beef into 2–3 cm cubes. Finely mince the garlic.
- Cut the potatoes into 1.5–2 cm cubes, rinse them well, and pat dry thoroughly. Toss with the starch, half the paprika, and a pinch of salt.
- Heat a skillet with 1 tbsp oil over medium-high heat and cook the potatoes for 12–15 minutes, turning occasionally, until deeply golden and crisp. Transfer to a plate and keep warm.
- Pat the beef dry, season with salt, pepper, and the remaining paprika, then add the soy sauce and 1 tbsp oil. Toss and let stand for 10 minutes.
- Over high heat, sear the beef in batches for 3–4 minutes until browned and cooked to your liking, being careful not to overcrowd the pan. Transfer the meat to the potatoes.
- Reduce the heat to medium, melt the butter in the skillet, add the garlic, and cook for 30–40 seconds until fragrant. Return the beef to the pan and toss so the sauce coats each piece.
- Serve the beef with the crispy potatoes, showered with chopped parsley and, if you like, a little lemon juice.
Nutritional Value (per serving)
| Indicator | Per serving |
|---|---|
| Calories | 610 kcal |
| Protein | 41 g |
| Fat | 40 g |
| Carbohydrates | 27 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 1100 mg |
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Tips and Variations
- Meat: tenderloin, strip steak, ribeye, or well-marbled chuck all work well. Pat the beef dry before cooking — it helps build a proper golden crust.
- Doneness: sear in batches over a very hot pan. For medium, aim for an internal temperature of about 57–60°C (135–140°F).
- Crispy potatoes: starch and thorough drying are the keys to a crisp crust. For a faster start, you can microwave the cubes for 5 minutes first.
- Seasoning: add smoked paprika or a pinch of chili for extra depth. Don’t leave the garlic too long — it burns quickly.
- No soy sauce: replace it with an extra pinch of salt and 1 tsp Worcestershire sauce, or a few drops of fish sauce, for a deeper savory note.
- Cookware: a heavy cast-iron or steel skillet will give you the best heat and the best crust.
What to Serve With It
- Green salad with cucumber and lemon dressing
- Pickled onions or crisp cornichons
- Sauce: garlic yogurt, sour cream with horseradish, or chimichurri
FAQ
Can I use pork or chicken instead of beef?
Yes. Pork needs a similar cooking time, while chicken should be cut smaller and cooked through in about 5–6 minutes.
How do I get the crispiest potatoes possible?
Dry them well after rinsing, toss with starch, cook in a single layer, and avoid stirring too often. A final pinch of salt in the pan helps too.
Can I make this without soy sauce?
Yes, add an extra pinch of salt and a little Worcestershire or balsamic vinegar for depth.
What can I use instead of butter?
Ghee or olive oil. Ghee adds a rich, nutty flavor and holds up well at high heat.
How do I reheat leftovers without drying them out?
Reheat over medium heat for 2–3 minutes with a teaspoon of water and a lid. Warm the potatoes separately in a dry skillet to bring back their crispness.