When you’re craving a satisfying dinner that delivers serious protein without spending hours in the kitchen, this garlic butter steak and potatoes skillet hits the mark every time. Tender steak cubes seared to perfection, golden potatoes, and that irresistible garlic butter coating make this a dinner that brings everyone to the table fast. Ready in just 30 minutes, this one-pan meal simplifies weeknight cooking while giving you restaurant-quality flavor at home.
This recipe works beautifully for busy families who need dinner done quickly but refuse to compromise on taste or nutrition. The high protein content keeps everyone satisfied, and the simple preparation means less time cooking and more time enjoying your evening.
Why You’ll Love This Garlic Butter Steak and Potatoes Skillet
This dinner solves the eternal question of what to make when you need something filling, flavorful, and fast. The combination of juicy steak and crispy potatoes in one skillet means minimal cleanup, which makes it perfect for hectic weeknights.
The garlic butter sauce ties everything together with rich, aromatic flavor that feels indulgent without being heavy. You get a complete meal with protein and starch in a single pan, eliminating the need for multiple side dishes. The recipe scales easily whether you’re cooking for two or feeding a crowd, and leftovers reheat surprisingly well for next-day lunches.
Kids and adults alike appreciate the straightforward, comforting flavors here. Nothing fancy or unfamiliar, just quality ingredients cooked properly. The high protein content makes this ideal for active families, athletes, or anyone focused on building muscle and staying energized.
Ingredients for Garlic Butter Steak and Potatoes Skillet
I always choose a good quality steak for this recipe because the meat is the star. Sirloin offers great flavor at a reasonable price, while ribeye brings extra richness if you want to splurge. My go-to is New York strip for the perfect balance of tenderness and beefy taste.
- 1.5 lbs steak (sirloin, ribeye, or New York strip), cut into bite-sized cubes
- 1 lb baby potatoes, quartered
- 3 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1 tbsp minced garlic (about 3-4 cloves)
- 1 tsp dried thyme (or fresh)
- 1 tsp dried rosemary (or fresh)
- 1/2 tsp red pepper flakes, optional
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
The baby potatoes are key because they cook quickly and develop those crispy edges everyone loves. If you can only find larger potatoes, just cut them into similar-sized pieces so everything cooks evenly. I find that Yukon Gold baby potatoes work especially well for their buttery texture.
Real butter makes a noticeable difference in the final sauce. The garlic should be fresh and minced finely so it distributes throughout the dish. Fresh herbs elevate this dinner if you have them on hand, but dried herbs work perfectly fine for a weeknight meal.
How to Make Garlic Butter Steak and Potatoes Skillet
The key is getting a good sear on both the potatoes and the steak, which requires high heat and patience. Don’t crowd the pan or everything will steam instead of developing that golden crust you want.
1. Prep Potatoes: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the quartered potatoes and season generously with salt, pepper, and half of the herbs. The potatoes need this head start since they take longer to cook than the steak.
2. Cook Potatoes: Sauté the potatoes for 10-12 minutes, stirring occasionally but not constantly. You want them to sit undisturbed long enough to develop golden brown spots. They should be fork-tender and crispy on the edges. Remove from the skillet and set aside on a plate.
3. Sear Steak: Crank the heat up to high and add another tablespoon of oil. Let the pan get really hot before adding the steak cubes in a single layer. Work in batches if needed rather than overcrowding. Season with salt and pepper, then sear for 2-3 minutes per side until browned. The steak should have a nice crust but remain juicy inside.
4. Combine: Lower the heat to medium and add the remaining 2 tablespoons of butter, minced garlic, and the rest of your herbs plus red pepper flakes if using. This is where the magic happens as the butter melts and the garlic becomes fragrant.
5. Final Toss: Stir the garlic butter around the steak for about 1 minute until you can really smell that garlic. Return the cooked potatoes to the skillet and toss everything together for 1-2 minutes so the flavors blend and everything heats through.
6. Serve: Garnish with fresh chopped parsley and serve immediately while everything is hot and the butter is still glossy.
Make sure your steak is at room temperature before cooking and pat it completely dry with paper towels. This simple step ensures you get a proper sear instead of steaming the meat. Also, resist the urge to move the steak around too much while it’s searing. Let it sit and develop that crust.
What to Serve with Garlic Butter Steak and Potatoes Skillet
Since this meal already includes your protein and starch, you just need to round it out with some vegetables or a fresh element to balance the richness.
Roasted Asparagus: The slight bitterness of asparagus cuts through the butter beautifully, and it roasts in about the same time this skillet takes to cook. Toss with olive oil, salt, and pepper, then roast at 425°F for 12-15 minutes.
Caesar Salad: A classic Caesar with crisp romaine, Parmesan, and crunchy croutons adds freshness and texture contrast. The tangy dressing pairs well with the rich garlic butter.
Steamed Green Beans: Simple steamed or sautéed green beans with a squeeze of lemon keep things light. They cook quickly and don’t compete with the main dish for attention.
Crusty Bread: A good sourdough or French bread is perfect for soaking up that garlic butter sauce. Toast it lightly for extra texture.
Roasted Brussels Sprouts: Halved and roasted until caramelized, Brussels sprouts add a nutty flavor that complements the beef nicely. Their slight char echoes the seared steak.
Simple Garden Salad: Sometimes a basic mixed greens salad with a light vinaigrette is all you need. The acidity helps cut the richness and keeps the meal from feeling too heavy.
Sautéed Mushrooms: If you want to add even more umami, sauté some mushrooms separately with butter and thyme, then serve alongside the skillet.
Pro Tips & Variations
Room Temperature Matters: Take your steak out of the refrigerator 20-30 minutes before cooking. Cold meat won’t sear properly and will cook unevenly.
Don’t Skimp on the Skillet Size: Use a large 12-inch skillet to give everything enough space. A crowded pan creates steam instead of that coveted crispy sear.
Control Your Heat: High heat for searing, then reduce it when adding the butter and garlic. Garlic burns quickly and turns bitter at high temperatures.
Make It Spicy: Double the red pepper flakes or add a dash of cayenne to the butter mixture if your family likes heat.
Swap the Protein: This method works beautifully with chicken thighs cut into chunks or even large shrimp. Adjust cooking times accordingly.
Go Sweet: Substitute sweet potatoes for regular potatoes to add a hint of sweetness that pairs surprisingly well with the savory garlic butter.
Add Vegetables: Toss in some sliced bell peppers or cherry tomatoes during the final toss for extra color and nutrition.
Herb Variations: Try adding fresh sage or oregano instead of thyme and rosemary for a different flavor profile.
Storage & Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I find that separating the steak from the potatoes helps maintain better texture if you plan to reheat them.
For reheating, use a skillet over medium heat rather than the microwave. Add a small pat of butter or splash of beef broth to keep everything moist. The steak reheats better when brought back slowly to avoid overcooking and becoming tough.
This dish doesn’t freeze particularly well due to the potatoes, which can become grainy when thawed. If you want to meal prep, cook the components separately and store them for assembly later in the week.
Transform leftovers into breakfast hash by roughly chopping everything, crisping it up in a skillet, and topping with fried eggs. The garlic butter flavors work surprisingly well in the morning.
Common Questions
Can I use frozen steak? Thaw it completely first and pat it very dry before cutting and cooking. Excess moisture prevents proper searing and you’ll end up with gray, steamed meat instead of that beautiful brown crust.
What if I don’t have baby potatoes? Regular potatoes work fine. Just cut them into 1-inch cubes so they cook through in the same timeframe. Yukon Gold or red potatoes hold their shape better than russets.
How do I know when the steak is done? For medium-rare, the internal temperature should reach 135°F. Medium is 145°F. Since the pieces are small, they cook quickly, so watch them carefully. The outside should be browned while the inside stays pink and juicy.
Can I make this ahead for meal prep? You can prep the ingredients ahead by cutting the steak and potatoes, but I recommend cooking this fresh. The steak is best when freshly seared, and the whole process only takes 30 minutes.
What cut of steak works best? Sirloin offers the best value with good flavor and tenderness. Ribeye is more marbled and rich. New York strip sits nicely in the middle. Avoid tougher cuts like flank or skirt steak for this preparation.
This garlic butter steak and potatoes skillet delivers exactly what you want from a weeknight dinner: quick, satisfying, and full of flavor. The one-pan approach keeps cleanup simple while the high protein content keeps everyone full and happy. Give this a try next time you need dinner on the table fast.
Garlic Butter Steak and Potatoes Skillet
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the quartered potatoes and season generously with salt, pepper, and half of the herbs.
- Sauté the potatoes for 10-12 minutes, stirring occasionally, until golden brown and fork-tender. Remove from skillet and set aside on a plate.
- Increase heat to high and add another tablespoon of oil to the skillet. Add steak cubes in a single layer (work in batches if needed). Season with salt and pepper. Sear for 2-3 minutes per side until browned and cooked to desired doneness.
- Reduce heat to medium. Add remaining 2 tablespoons butter, minced garlic, and remaining herbs plus red pepper flakes if using. Stir for 1 minute until fragrant.
- Return cooked potatoes to the skillet and toss everything together for 1-2 minutes until heated through and coated in garlic butter.
- Garnish with fresh chopped parsley and serve immediately.
