Garlic Butter Steak and Potatoes Skillet – A One-Pan Dinner Classic

Introduction

There’s something deeply satisfying about the sizzling aroma of steak, garlic, and butter coming together in one hot pan. This Garlic Butter Steak and Potatoes Skillet is the kind of dinner that feels indulgent but is surprisingly easy to pull off — no oven, no complicated prep, just juicy seared steak, golden crispy potatoes, and a rich garlic herb butter that brings it all together.

Perfect for weeknight cravings or weekend date-night meals, this recipe cooks in one skillet and is ready in about 30 minutes. With minimal ingredients and maximum flavor, it’s comfort food that doesn’t compromise.

Ingredients Overview

Steak

• Choose tender cuts like:
  • Sirloin
  • New York strip
  • Ribeye
  • Filet mignon (for a splurge)
• Slice into 1½-inch cubes for quick, even searing.
• Let steak come to room temperature before cooking for best results.

Potatoes

• Baby gold or red potatoes are ideal — thin-skinned and buttery.
• Cut into quarters or halves (about 1-inch pieces).
• Boil briefly before pan-frying for a fluffy interior and crisp exterior.

Garlic

• Fresh minced garlic (4–6 cloves) is key.
• Infuses the butter and creates that rich, savory base.
• Add toward the end to prevent burning.

Butter

• Use unsalted butter so you can control seasoning.
• Combines with steak juices and herbs to make a silky, golden pan sauce.

Olive Oil

• Used for searing the steak and potatoes.
• Helps achieve crisp edges without burning the butter.

Fresh Herbs

• Fresh parsley or thyme adds aroma and color.
• Rosemary or oregano can also be used for variety.

Seasonings

• Simple and classic:
  • Kosher salt
  • Freshly ground black pepper
  • Smoked paprika (optional for extra depth)
  • Red pepper flakes (optional for heat)

Step-by-Step Instructions

1. Parboil the Potatoes

• Bring a pot of salted water to a boil.
• Add halved baby potatoes and boil for 8–10 minutes, until just fork-tender.
• Drain and pat dry to prevent splattering.

2. Sear the Steak

• Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
• Season cubed steak with salt and pepper.
• Sear in batches for 2–3 minutes per side, until browned but still juicy.
• Remove steak and set aside; tent with foil to rest.

3. Crisp the Potatoes

• In the same skillet, add another tablespoon oil.
• Arrange parboiled potatoes cut-side down in a single layer.
• Sear undisturbed for 4–5 minutes until golden and crispy.
• Flip and cook another 2–3 minutes.

4. Make the Garlic Butter

• Push potatoes to the side of the skillet.
• Melt 3 tablespoons butter in the center.
• Add 4–5 cloves minced garlic and stir for 30–60 seconds until fragrant.
• Stir in 1–2 teaspoons fresh chopped parsley or thyme.

5. Combine and Finish

• Return steak to the skillet and toss everything gently in the garlic butter.
• Let everything warm through for 1–2 minutes.
• Adjust seasoning to taste.

Tips, Variations & Substitutions

• Use ghee or avocado oil for higher smoke point cooking.
• Swap the protein – try shrimp, chicken breast, or tofu cubes for different variations.
• Add vegetables – mushrooms, green beans, or asparagus work great in this skillet.
• Make it spicy – stir in red chili flakes or a splash of hot sauce to the butter.
• Herb butter shortcut – prep garlic herb butter ahead and refrigerate or freeze for quick meals.

Serving Ideas & Occasions

This steak and potatoes skillet is perfect for:

• Date night dinners at home
• Hearty weeknight meals with minimal cleanup
• Meal prep – just reheat gently in a pan
• Holiday sides – serve alongside eggs or roasted veggies for brunch

Serve with:

• A crisp green salad with balsamic dressing
• Sautéed spinach or garlic green beans
• A glass of red wine or sparkling water with lemon

Nutritional & Health Notes

This meal is:

• High in protein and iron from the steak
• Naturally gluten-free and low in sugar
• Balanced with healthy fats and fiber from potatoes and olive oil

To make it lighter:

• Use less butter or swap for olive oil
• Choose leaner cuts of steak like sirloin or flank
• Add more non-starchy vegetables to reduce carbs per portion

FAQs

Q1: Can I use frozen steak or potatoes?

A1: Thawed steak is best for searing. If using frozen potatoes, thaw and pat dry for better crisping.

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Q2: How do I keep the garlic from burning?

A2: Add garlic after searing the potatoes and reduce heat. Stir constantly and don’t walk away.

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Q3: What’s the best skillet to use?

A3: A cast-iron skillet works best for even heat and crispy sear, but stainless steel will work too.

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Q4: Can I cook everything together from the start?

A4: For the best texture, cook steak and potatoes separately, then combine. This avoids soggy potatoes or overcooked steak.

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Q5: Can I make this dairy-free?

A5: Yes! Use olive oil or a plant-based butter alternative like Earth Balance or Miyoko’s.

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Q6: How long will leftovers last?

A6: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture.

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Q7: What herbs pair best with this dish?

A7: Fresh parsley, rosemary, thyme, or even chives complement the garlic butter beautifully.

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