Garlic Butter Steak & Potato Skillet (Print Version)

Tender steak bites and crispy potatoes in rich garlic butter sauce, ready in just 40 minutes for a delicious dinner.

# What You'll Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon smoked paprika

→ Potatoes

06 - 1.5 lbs baby Yukon gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon dried thyme
10 - 0.25 teaspoon ground black pepper

→ Garlic Butter Sauce

11 - 4 tablespoons unsalted butter
12 - 6 cloves garlic, minced
13 - 1 tablespoon fresh rosemary, finely chopped
14 - 1 tablespoon fresh parsley, chopped
15 - 0.5 teaspoon crushed red pepper flakes
16 - Juice of 0.5 lemon

# Steps to Follow:

01 - In a large bowl, combine steak cubes with olive oil, salt, pepper, and smoked paprika. Allow to rest while preparing potatoes.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered potatoes with salt, thyme, and black pepper. Stir occasionally until golden and fork-tender, approximately 15-18 minutes. Transfer to a plate and cover with foil.
03 - Return skillet to high heat. Add marinated steak cubes in a single layer, working in batches if needed. Sear 2-3 minutes per side until browned and cooked through. Remove and set aside.
04 - Reduce heat to medium. Add butter to skillet and melt. Stir in minced garlic, rosemary, parsley, and red pepper flakes. Sauté for approximately 1 minute until fragrant.
05 - Return potatoes and steak to skillet. Toss all ingredients to coat evenly with garlic butter sauce. Drizzle with lemon juice and adjust seasoning as needed.
06 - Garnish with additional fresh parsley. Serve immediately while hot.

# Additional Tips::

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you're not juggling three pans at once.
  • The garlic butter sauce clings to every piece of steak and potato, turning simple ingredients into something indulgent.
  • It's fast enough for a Tuesday but impressive enough to serve when friends drop by unannounced.
  • You control the doneness of the steak, so whether you like it medium rare or well done, it's in your hands.
02 -
  • Don't move the steak too much while searing or you'll lose that beautiful crust, just let it sit and do its thing.
  • If your potatoes aren't getting crispy, your pan might be too crowded or the heat too low, give them space and patience.
  • Add the garlic after lowering the heat or it'll burn and turn bitter in seconds.
03 -
  • Let your steak come to room temperature for about 15 minutes before cooking so it sears evenly and stays tender.
  • Use a cast iron skillet if you have one, it holds heat like nothing else and gives you the best crust on both the steak and potatoes.
  • Finish with a tiny pat of butter right before serving for an extra glossy, restaurant quality look.
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