Garlic Butter Steak and Potatoes Skillet

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A one-pan classic with crispy potatoes, juicy steak bites, and an indulgent garlic butter sauce

Few meals hit quite like steak and potatoes. It’s primal, comforting, and endlessly satisfying. This skillet version takes everything you love about a steakhouse dinner and condenses it into one pan, one glorious garlic butter sauce, and about 30 minutes of cooking time.

This dish is perfect for busy weeknights, date nights at home, or anytime you want maximum flavor without a pile of dishes. The secret lies in layering flavors, proper heat control, and letting butter do what butter does best.

Ingredients

For the Steak and Potatoes

  • 1 lb steak bites (sirloin, ribeye, or New York strip)

  • ½ lb small potatoes (baby gold, red potatoes, or fingerlings)

  • 2 tablespoons olive oil

  • 4 tablespoons unsalted butter, divided

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dried thyme or rosemary

For the Garlic Butter Sauce

  • 5–6 garlic cloves, minced

  • 1 tablespoon fresh parsley, finely chopped

  • ½ teaspoon red pepper flakes (optional)

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon beef broth (optional, for extra sauce)

Equipment You’ll Need

  • Large cast iron skillet (highly recommended)

  • Sharp knife

  • Cutting board

  • Tongs or spatula

  • Lid or foil (optional)

Step-by-Step Instructions

1. Prep the Potatoes

Start by washing the potatoes thoroughly. If they’re small, cut them in half; if slightly larger, quarter them. Uniform size is key — it ensures even cooking and that perfect crispy exterior.

Place the potatoes in a bowl and toss with:

  • 1 tablespoon olive oil

  • Salt and pepper

  • Paprika

  • Garlic powder

  • Onion powder

  • Dried thyme or rosemary

This seasoning blend creates a savory base that pairs beautifully with the steak and garlic butter later.

2. Cook the Potatoes First (Patience Pays Off)

Heat a large skillet over medium heat and add 1 tablespoon olive oil and 2 tablespoons butter.

Once the butter melts and starts to foam, add the potatoes cut-side down in a single layer. This step is critical — overcrowding leads to steaming instead of crisping.

Cook the potatoes for 10–12 minutes, stirring occasionally, until they’re golden brown and fork-tender. If they brown too quickly, reduce the heat slightly.

Once cooked, transfer the potatoes to a plate and loosely cover to keep warm.

3. Prep the Steak Bites

While the potatoes cook, cut your steak into 1 to 1½-inch cubes. Larger pieces retain juiciness better.

Pat the steak bites dry with paper towels — moisture is the enemy of a good sear.

Season generously with:

  • Salt

  • Black pepper

  • A pinch of paprika

Keep it simple. The garlic butter sauce will do the heavy lifting.

4. Sear the Steak (High Heat = Flavor)

Turn the heat up to medium-high and add the remaining 2 tablespoons butter to the same skillet. Do not wipe out the pan — those browned bits from the potatoes are pure gold.

When the butter is hot and shimmering, add the steak bites in a single layer. Do not overcrowd — work in batches if needed.

Sear the steak for:

  • 2 minutes per side for medium-rare

  • 3 minutes per side for medium

Resist the urge to stir constantly. Let the crust develop.

Once browned, remove the steak bites from the skillet and set aside.

5. Build the Garlic Butter Sauce

Lower the heat to medium. Add the minced garlic directly into the skillet.

Stir constantly for 20–30 seconds, just until fragrant. Garlic burns fast, so don’t walk away.

Add:

  • Worcestershire sauce

  • Beef broth (if using)

  • Red pepper flakes (optional)

Scrape up all the browned bits from the bottom of the pan. This is where the flavor explodes.

6. Bring Everything Together

Return the steak bites and potatoes to the skillet. Toss gently to coat everything in the garlic butter sauce.

Cook for 1–2 minutes, just long enough to warm everything through and let the flavors marry.

Turn off the heat and sprinkle generously with fresh parsley.

How to Know It’s Perfect

  • Steak bites should be juicy, browned, and tender

  • Potatoes should be crispy on the outside, fluffy inside

  • The sauce should be glossy, garlicky, and just enough to coat — not soup

Serving Suggestions

This dish is a complete meal on its own, but if you want to level it up:

  • Serve with a crisp green salad

  • Add roasted asparagus or green beans

  • Pair with crusty bread to mop up the garlic butter

Pro Tips for Next-Level Results

Use cast iron if possible.
It retains heat better and gives you that steakhouse sear.

Let the steak rest briefly before serving.
Even 3 minutes helps juices redistribute.

Salt at the right times.
Salt potatoes early; salt steak right before cooking.

Don’t rush the potatoes.
They take longer than the steak — that’s normal.

Variations You’ll Love

Cajun Steak and Potatoes

Add Cajun seasoning to both steak and potatoes for a spicy kick.

Herb Butter Version

Add rosemary, thyme, and oregano to the butter.

Creamy Garlic Steak Skillet

Finish with a splash of heavy cream and Parmesan.

Steakhouse Style

Add mushrooms and caramelized onions after the garlic.

Storage & Reheating

  • Refrigerate: Up to 3 days in an airtight container

  • Reheat: Skillet over medium heat with a splash of broth or butter

  • Avoid microwaving — it toughens the steak

Why This Recipe Works

This dish succeeds because it respects each ingredient:

  • Potatoes get time to crisp

  • Steak gets high heat and short cook time

  • Garlic is added last to avoid bitterness

  • Butter ties everything together

It’s simple cooking done right — and that’s why people fall in love with it.

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