Categories: Beef

Ingredients

• 3 large Yukon gold potatoes, peeled and cut into 1/2-inch cubes
• 1 lb. ribeye steak, cut into 1/2-inch cubes
• 1 Tbsp. olive oil
• 2 Tbsp. Lawry's® Coarse Ground With Parsley Garlic Salt
• 4 Tbsp. unsalted butter
• 1 Tbsp. chopped fresh rosemary
• 1 Tbsp. chopped fresh thyme
• 3 cloves minced garlic

Directions

1. Soak potatoes in ice water for 30 minutes to remove excess starch. Drain well. Pat dry. Set aside.

2. Meanwhile, place steak in medium bowl; drizzle with olive oil and sprinkle with Lawry’s Garlic Salt. Toss to coat evenly.

3. Heat a large skillet on high heat. Add seasoned steak to skillet and cook for 3 minutes before flipping. This will help build delicious crust on the outside of the steak bites. Flip the steak bites over; cook until they reach an internal temperature of 128°F on an instant read thermometer. Remove from skillet. Set aside.

4. Add potatoes to skillet. Cook on medium-high heat for 7 to 10 minutes, stirring every 2 minutes. Reduce heat once the potatoes are golden brown and soft in the middle. Add butter, garlic, rosemary and thyme to the skillet and mix well. Return steak to skillet, stirring to coat evenly. Serve warm and enjoy!

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