Seared Beef Bites with Crispy Potatoes & Herb Sauce
Juicy seared beef cubes coated in a sweet-savory rub, paired with golden crispy baby potatoes, and finished with a bright garlic-herb sauce. A flavorful one-pan meal that feels special yet comes together quickly.
Equipment
- 1 | Large skillet or wok | wide and heavy for searing
- 1 | cutting board |
- 1 | Sharp knife |
- 1 | Mixing bowl | for seasoning meat
- 1 | Wooden spatula or tongs |
Ingredients
- 2 | lbs | beef steaks | ribeye or similar cut into 1-inch cubes
- 1.5 | lbs | baby potatoes | halved
- 3 | tbsp | Pappy’s Blue Label Rub with Brown Sugar |
- 1 | tsp | kosher salt |
- 4 | tbsp | neutral oil | divided
- 6 | cloves | garlic | minced
- 1 | tsp | red chili flakes |
- 1 | cup | fresh cilantro and parsley | chopped mixed
- 2 | tbsp | oil | for sauce
Instructions
- Cut the beef into even 1-inch cubes and pat dry.
- Season cubes with salt and Blue Label Rub; toss to coat.
- Heat 2 tbsp oil in a large skillet over high heat.
- Sear beef in a single layer until browned on all sides; remove to a plate.
- Add remaining oil and cook halved potatoes cut-side down until golden and tender.
- In the same skillet, heat 2 tbsp oil and cook garlic and chili flakes until fragrant.
- Stir in chopped herbs and a pinch of rub; cook 1 minute.
- Return beef and potatoes to the skillet; toss with the herb sauce and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat to keep the potatoes crispy.
Homemade rub substitute: equal parts brown sugar, salt, garlic powder, and onion powder.
Sauce is best made fresh; herbs lose brightness if prepared too far ahead.
Reheat gently in a skillet over medium heat to keep the potatoes crispy.
Homemade rub substitute: equal parts brown sugar, salt, garlic powder, and onion powder.
Sauce is best made fresh; herbs lose brightness if prepared too far ahead.