Here’s a classic, no-fuss recipe for a Garlic Butter Steak and Potatoes Skillet — juicy seared steak, crispy golden potatoes, and a rich, garlicky butter sauce all made in one pan.
Garlic Butter Steak and Potatoes Skillet
Serves: 2-3
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
For the Potatoes:
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1 lb (450g) baby potatoes or Yukon Golds, halved or quartered
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2 tbsp olive oil
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Salt and black pepper, to taste
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½ tsp smoked paprika (optional)
For the Steak:
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1 lb (450g) sirloin, ribeye, or strip steak, cut into 1-inch cubes
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1 tbsp olive oil
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Salt and black pepper, to taste
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½ tsp garlic powder
For the Garlic Butter:
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3 tbsp unsalted butter
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5-6 garlic cloves, minced
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1 tsp fresh thyme or rosemary, chopped (or ½ tsp dried)
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Fresh parsley, chopped, for garnish
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Pinch of red pepper flakes (optional, for heat)
Instructions
1. Cook the Potatoes
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Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat.
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Add the halved potatoes, cut-side down if possible. Season with salt, pepper, and smoked paprika.
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Cook for 12-15 minutes, tossing occasionally, until golden brown and fork-tender. Remove from the skillet and set aside.
2. Sear the Steak
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While the potatoes cook, pat the steak cubes dry with paper towels. Toss with 1 tablespoon olive oil, salt, pepper, and garlic powder.
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In the same skillet over high heat, add the steak cubes in a single layer (work in batches if needed to avoid steaming).
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Sear for 2-3 minutes total, turning to brown on all sides, until a crust forms and it’s cooked to your liking (medium-rare recommended so it stays tender). Remove and set aside with the potatoes.
3. Make the Garlic Butter Sauce
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Lower the heat to medium-low. Add the butter to the skillet and let it melt.
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Add the minced garlic, thyme or rosemary, and red pepper flakes if using. Stir constantly for about 30-45 seconds until the garlic is fragrant and just starting to turn golden — do not let it burn.
4. Combine and Serve
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Return the potatoes and steak to the skillet. Toss everything gently in the garlic butter to coat and warm through for about 1 minute.
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Remove from heat, shower with fresh parsley, and serve immediately straight from the skillet.
Chef’s Notes:
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Key to crispy potatoes: Don’t crowd the pan, and let them sit undisturbed for a couple of minutes between tosses to develop a crust.
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Steak doneness: For perfect medium-rare, aim for an internal temp of 130-135°F (54-57°C). Since the pieces are small, residual heat will cook them a bit more after you pull them off.
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Make it a meal: Add a handful of fresh spinach or asparagus in the last 2 minutes of cooking the steak for a built-in vegetable side.
Enjoy! Let me know if you’d like a creamy sauce variation or a different protein swap.