Step 1

Wash and scrub 1 lb yellow mini potatoes, and slice them in half.

Step 2

Slice 1 ribeye striploin or sirloin steak into bite-size pieces. Season generously with salt and pepper. Let sit at room temperature for 15-20 minutes.

Step 3

Add the potatoes to a microwave-safe dish in a single layer. Microwave for 7 minutes. They should be slightly tender when poked with a fork.

Step 4

Place a large cast iron skillet on the stove at high heat for about 1-2 minutes. Your pan should begin to smoke a little. Reduce heat to medium-high then add 2 Tbsp olive oil (half of your 1/4 cup). Work the oil all around the pan to cover any surface where the food will touch.

Step 5

Now add 1 Tbsp salted butter to the pan (half of your 2 Tbsp). Let that melt then add the microwaved potatoes and 1 tsp Italian seasoning. Toss everything together and let that cook for 5-7 minutes while occasionally flipping with a spatula.

Step 6

Now add 1 cup chopped yellow onion, then continue cooking for another 2-3 minutes until potatoes are golden and crispy.

Step 7

Scoop everything onto a dish and set aside.

Step 8

Using the same cast iron skillet, return to medium-high heat. Add the last half of the olive oil (2 tbsp) and butter (1 Tbsp). Add the steak pieces and sear each side just until browned, no more than 1 minute per side.

Step 9

Remove the pan from the heat. Add back the potatoes and mix. Serve immediately.