Ingredients
Equipment
Method
- Pat ribeye dry and cut into 1 to 1½ inch cubes. Season generously with steak seasoning. Cube potatoes to similar size. Don't season potatoes yet.
- Heat a large skillet over medium-high heat with 2 to 3 tablespoons avocado oil. Add potatoes in a single layer. Cook 12 to 15 minutes, stirring occasionally, until golden brown and fork-tender. Remove and set aside.
- Increase heat to high. Add another tablespoon of oil if needed. Add steak cubes in a single layer without crowding. Sear 1½ to 2 minutes per side, rotating until all sides are deeply browned, about 3 to 5 minutes total. Remove and set aside.
- Reduce heat to medium. Add butter and let it melt. Add minced shallot and cook 2 to 3 minutes until softened. Add minced garlic and cook 30 to 60 seconds until fragrant.
- Return steak and potatoes to skillet. Toss in garlic butter for 2 to 3 minutes until everything is coated and heated through.
- Remove from heat. Add chopped chives and parsley. Toss to combine. Serve immediately.
Nutrition
Notes
Pat steak dry before seasoning. Moisture prevents crust formation. Don't crowd the pan when searing steak. Work in batches if necessary.
Pull steak at medium-rare. It will finish cooking when tossed in the butter. Don't overcook garlic. It burns quickly and tastes bitter.
Use high smoke point oil like avocado, peanut, or grapeseed for searing.
This is best served immediately. The steak can toughen as it cools. The potatoes lose crispiness over time.