Steak is expensive, this we know. Nothing worse than overcooking it to death, rendering a leathery, chewy and chalky piece of meat that should get you slapped. There are a lot of people who think that if they see any streak of pink, the cow is still alive and going to moo them in their dreams. No, guys. Pink in your meat doesn’t mean it’s not “cooked”. Oh, it’s cooked, just not to death. Plus, a little pink ensures it stays tender and buttery in texture.
Adapted from : carnaldish.com
- salt and pepper
- 1 teaspoon oregano chopped
- 1 1/4 pounds sirloin steaks cut into 1 inch cubes
- 1 teaspoon rosemary chopped
- 1 teaspoon thyme chopped
- 3 garlic cloves minced
- 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- Number one : Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
- Number two : Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
- Number three : Top the steak with fresh chopped herbs.