Save to Pinterest The smell of garlic and butter hitting a hot skillet is one of those things that makes everyone wander into the kitchen. I was hunting for something that felt special but didn't need an hour of babysitting, and this combination just clicked. Steak and potatoes have always been comfort food in my house, but tossing them together in one pan with a river of garlic butter? That turned a weeknight into something worth sitting down for. It's messy, it's rich, and it's exactly what I want after a long day. No fuss, just flavor.
I made this the first time my brother visited after moving across the country. He walked in, saw the skillet on the stove, and immediately grabbed a fork before I could even plate it. We ended up eating straight from the pan, laughing about how we used to fight over the crispiest potatoes as kids. That night, this dish became more than dinner—it was a way to say welcome home without making a big deal out of it. Sometimes the best meals are the ones you don't overthink.
Ingredients
- Sirloin steak, cut into 1 inch cubes: Sirloin is lean but flavorful, and cutting it into cubes means more surface area for that gorgeous sear and garlic butter to cling to.
- Olive oil (for steak): This helps the seasoning stick and keeps the steak from sticking to the pan during the initial sear.
- Salt: Don't skimp here, it draws out the natural flavor of both the steak and potatoes.
- Freshly ground black pepper: Fresh pepper has a bite that pre ground just can't match, especially when it hits the hot skillet.
- Smoked paprika: Adds a subtle smoky depth that makes people ask what your secret is.
- Baby Yukon gold potatoes, quartered: These hold their shape beautifully and get crispy on the outside while staying creamy inside.
- Olive oil (for potatoes): Helps them brown evenly and adds a hint of richness before the butter takes over.
- Dried thyme: Earthy and warm, thyme is a classic pairing with potatoes and doesn't overpower the garlic.
- Unsalted butter: The star of the sauce, it melts into everything and carries the garlic and herbs throughout the skillet.
- Garlic, minced: Six cloves might sound like a lot, but trust me, once it hits the butter, you'll wish you'd added more.
- Fresh rosemary, finely chopped: Rosemary and steak are old friends, and chopping it fine helps it blend without overpowering each bite.
- Fresh parsley, chopped: Brightens the dish and adds a pop of color right before serving.
- Crushed red pepper flakes (optional): Just a pinch adds a gentle heat that wakes up the whole dish without making it spicy.
- Juice of half a lemon: A squeeze at the end cuts through the richness and makes everything taste more alive.
Instructions
- Marinate the steak:
- In a large bowl, toss the steak cubes with olive oil, salt, pepper, and smoked paprika. Let it sit while you prep the potatoes so the seasoning has time to settle in.
- Cook the potatoes:
- Heat olive oil in a large skillet over medium high heat, then add the quartered potatoes with salt, thyme, and black pepper. Stir occasionally and let them develop golden, crispy edges, about 15 to 18 minutes, then transfer to a plate and cover loosely with foil.
- Sear the steak:
- Crank the heat to high and add the marinated steak cubes in a single layer, working in batches if needed. Sear for 2 to 3 minutes per side until browned and just cooked through, then remove and set aside.
- Make the garlic butter sauce:
- Lower the heat to medium and add the butter to the skillet. Once melted, stir in the garlic, rosemary, parsley, and red pepper flakes if using, and cook until fragrant, about 1 minute.
- Toss everything together:
- Return the potatoes and steak to the skillet and toss to coat in the garlic butter. Drizzle with lemon juice, taste, and adjust seasoning as needed.
- Garnish and serve:
- Sprinkle with extra chopped parsley and serve hot, straight from the skillet if you're feeling casual.
Save to Pinterest There was a night I made this after a particularly rough week, and I remember standing over the skillet, watching the butter foam around the garlic, and just feeling my shoulders drop. It wasn't fancy, it wasn't planned, but it was exactly what I needed. My spouse grabbed two forks, we sat on the couch, and we ate in comfortable silence. That's when I realized this dish wasn't just about feeding hunger, it was about feeding something else entirely.
How to Get the Best Sear on Your Steak
The secret is a screaming hot skillet and dry steak cubes. Pat them down with a paper towel after marinating, and don't add them until the oil is shimmering. Resist the urge to flip them early, let them sit undisturbed for a full 2 to 3 minutes. You'll hear them sizzle and see the edges turn deep brown, that's when you know it's working. If you crowd the pan, they'll steam instead of sear, so work in batches if you need to.
Making the Potatoes Perfectly Crispy
Quartering the potatoes gives you more flat surfaces to brown, and starting them in a hot skillet with enough oil is key. I like to press them gently with the back of a spatula to help them make contact with the pan. Stir only every few minutes, not constantly, so they have time to develop that golden crust. If they're sticking a little, that's actually a good sign, it means they're caramelizing. Just wait another minute and they'll release naturally.
Serving Suggestions and Add Ins
This skillet is hearty on its own, but sometimes I'll throw in sliced mushrooms with the potatoes or toss in a handful of green beans during the last few minutes. A side of crusty bread for soaking up the garlic butter is never a bad idea. If you want to make it feel even more special, a simple arugula salad with lemon vinaigrette balances the richness beautifully.
- Try deglazing the pan with a splash of beef broth or white wine before adding the butter for extra depth.
- Swap sirloin for ribeye or strip steak if you want more marbling and tenderness.
- Pair with a bold Cabernet Sauvignon or a cold beer if wine isn't your thing.
Save to Pinterest This is the kind of meal that makes you slow down and actually taste what you're eating. I hope it becomes one of those dishes you turn to when you need something reliable, delicious, and just a little bit special.
Common Recipe Questions
- → Can I use a different cut of steak?
Yes, ribeye or strip steak work beautifully as substitutes for sirloin. Choose a cut with good marbling for the most tender and flavorful results.
- → How do I ensure the potatoes get crispy?
Make sure your skillet is hot before adding the potatoes and avoid overcrowding the pan. Let them cook undisturbed for a few minutes between stirring to develop a golden, crispy exterior.
- → Can I add vegetables to this skillet?
Absolutely! Mushrooms, green beans, or asparagus make excellent additions. Add heartier vegetables like mushrooms with the potatoes, or toss in quick-cooking greens at the end.
- → What's the best way to prevent overcooking the steak?
Sear the steak over high heat in a single layer for just 2-3 minutes per side. Remove it from the skillet while still slightly pink inside, as it will continue cooking when tossed back in the garlic butter.
- → Can I make this ahead of time?
This dish is best served immediately for optimal texture and flavor. However, you can prep ingredients in advance by cutting the steak and potatoes, then cook everything fresh when ready to serve.
- → What wine pairs well with this dish?
A robust Cabernet Sauvignon complements the rich garlic butter and savory steak perfectly. Alternatively, try a full-bodied Malbec or Syrah for a delicious pairing.