I love one-pot meals, and this Garlic Butter Steak and Potatoes is one of my favorites. Tender, juicy steak bites tossed in a rich garlic butter sauce pair perfectly with golden Yukon Gold potatoes for a comforting, satisfying meal. It’s simple to prepare, makes a great weeknight dinner, and can easily be dressed up for guests. The dish is flavorful, versatile, and reliably delicious.
Garlic Butter Steak and Potatoes in a Skillet
Steak and potatoes is a classic that never disappoints. This skillet meal combines seared steak bites with crisp, seasoned potatoes and a garlicky herb butter. It’s an almost effortless gourmet dinner that comes together quickly and makes great leftovers.
Why this recipe works:
- Comfort food: Rich, hearty, and packed with savory flavor, this dish satisfies cravings for a cozy, filling meal.
- Quick to make: The whole recipe takes about 30–35 minutes from start to finish, perfect for busy nights.
- Great for leftovers and meal prep: Refrigerate leftovers for quick lunches or dinners that reheat well.
Ingredients You Need
No special or fancy items are required — just familiar pantry ingredients. The full ingredient list with measurements is included in the recipe card below.
- Steak: Choose the best steak you can afford. NY strip or sirloin both work well.
- Potatoes: Yukon Golds are ideal for creaminess and flavor, though russets can be used.
- Seasonings: A blend of Italian seasoning, garlic powder, onion powder, paprika, and salt.
- Olive oil: Use extra-virgin olive oil for searing the steak and potatoes.
- Worcestershire sauce: Adds depth and a touch of tang to the beef and potatoes.
- Browning sauce (optional): Helps deepen color and enhance the beef’s appearance.
- Butter: Unsalted butter, softened for mixing with garlic and herbs.
- Fresh garlic and herbs: Minced garlic plus parsley (and optional rosemary or thyme) for bright, fresh flavor.
How to Make Garlic Butter Steak and Potatoes
- Seasoning mix: Combine salt, garlic powder, onion powder, Italian seasoning, and paprika in a small bowl. Split the mixture in half.
- Make the garlic herb butter: Mix softened butter with minced garlic and chopped herbs. Set aside.
- Marinate the steak: Toss cubed steak with Worcestershire sauce, optional browning sauce, and half of the seasoning mix until evenly coated. Set aside briefly to absorb flavor.
- Parboil the potatoes: Peel and cube potatoes into bite-sized pieces. Parboil in boiling water for 5–6 minutes until they just begin to soften. Drain, let cool slightly, then toss with the remaining seasoning mix and 1 tablespoon olive oil.
- Sear the steak bites: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear, turning as needed, until browned on all sides, about 5–7 minutes. Transfer the steak to a plate and set aside.
- Finish the potatoes: In the same skillet, add the seasoned, parboiled potatoes and cook over medium-high heat for 10–15 minutes, stirring occasionally, until golden and fork-tender.
- Combine and coat: Return the steak to the skillet with the potatoes and stir in the garlic herb butter. Toss until the steak and potatoes are evenly coated in the butter and herbs.
Serve: Serve this dish on its own or with a fresh side salad for a lighter contrast. Garnish with chopped parsley and a sprinkle of red pepper flakes if you like a little heat.
Chef’s Kiss
Recipe Tips
- Parboil the potatoes: This step ensures they finish cooking evenly in the skillet without burning.
- Use cast iron if possible: A cast iron skillet sears steak beautifully and browns potatoes evenly. A heavy-duty stainless steel pan works too—use a bit more oil to prevent sticking.
- Avoid overcooking the steak: Bite-sized steak pieces cook quickly. Sear each side briefly so the meat stays tender and juicy.
Frequently Asked Questions
If the potatoes are undercooked, it’s usually because the parboiling step was skipped or they weren’t boiled long enough. Potatoes need that brief pre-boil before finishing in the skillet. Make sure they’re softened before you pan-fry them.
Sirloin or New York strip are great choices for this recipe. Beef tenderloin also works. Look for prime or choice grades for more marbling and tenderness; avoid very tough cuts that require long braising.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little olive oil over medium-low heat, or warm in a 350°F oven for 8–10 minutes until heated through.
Other 30-Minute Dinners
- Creamy Tuscan Salmon
- Shrimp Lo Mein
- Chicken and Broccoli
Garlic Butter Steak and Potatoes
Ingredients
- 3 teaspoons salt or more to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 2 pounds cubed steak like sirloin or NY strip
- 2 pounds Yukon Gold potatoes peeled and cubed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Browning sauce (optional)
- 2 tablespoons olive oil
For the garlic butter:
- 6 tablespoons unsalted butter softened
- 2 tablespoons parsley chopped
- 2 tablespoons minced garlic
- 1 teaspoon salt
For garnish
- parsley
- red pepper flakes (optional)
Instructions
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Mix salt, garlic powder, onion powder, Italian seasoning, and paprika in a small bowl. Divide the mixture in half and set aside.
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Combine softened butter with minced garlic and herbs until well blended. Set the garlic herb butter aside.
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Toss cubed beef with Worcestershire sauce, optional browning sauce, and half of the seasoning mix until evenly coated.
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Parboil the diced potatoes in boiling water for 5–6 minutes, then drain. Once slightly cooled, toss them with the remaining seasoning mix and 1 tablespoon olive oil.
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Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Sear the steak for 5–7 minutes until browned, then transfer to a plate. In the same skillet, cook the parboiled potatoes for 10–15 minutes, stirring occasionally, until golden and tender.
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Return the steak to the skillet, stir in the garlic herb butter, and toss everything together so the steak and potatoes are coated. Garnish with parsley and red pepper flakes if desired.
Notes
- Garnish with fresh parsley for brightness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled skillet over medium-low heat or in a 350°F oven for 8–10 minutes until warmed through.
Nutrition
Nutrition information is an approximation.