Tender, juicy steak bites and crispy golden potatoes are tossed in a rich garlic butter sauce with fresh herbs for a restaurant-quality meal made in just one skillet. This Garlic Butter Steak and Potatoes recipe is perfect for a quick weeknight dinner that’s packed with flavor.

Recipe Overview

Ingredients

Steak

• 1½ pounds (680g) sirloin steak, ribeye, or New York strip, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Potatoes

• 1½ pounds baby Yukon Gold potatoes, halved
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• ½ teaspoon crushed red pepper flakes (optional)

Garnish

• Fresh parsley
• Fresh thyme
• Grated Parmesan cheese (optional)

Equipment Needed

• Large cast-iron skillet or heavy frying pan
• Mixing bowls
• Tongs
• Measuring spoons
• Cutting board
• Sharp knife

Instructions

Step 1: Prepare the Potatoes

Wash and halve the baby potatoes.

Toss them with:

• Olive oil
• Salt
• Black pepper
• Italian seasoning

Step 2: Cook the Potatoes

Heat a large skillet over medium heat.

Add the potatoes cut-side down.

Cook for 15–18 minutes, turning occasionally, until golden brown and fork-tender.

Transfer the potatoes to a plate.

Step 3: Season the Steak

Pat the steak cubes dry with paper towels.

Season with:

• Salt
• Black pepper
• Garlic powder
• Smoked paprika

Step 4: Sear the Steak

Increase the heat to medium-high.

Add 1 tablespoon olive oil.

Place the steak cubes in a single layer.

Cook for 2–3 minutes per side until browned and cooked to your preferred doneness.

Avoid overcrowding the pan. Cook in batches if necessary.

Step 5: Make the Garlic Butter

Reduce the heat to medium-low.

Add:

• Butter
• Garlic
• Thyme
• Rosemary
• Red pepper flakes (optional)

Cook for 1 minute, stirring constantly until fragrant.

Step 6: Combine Everything

Return the potatoes to the skillet.

Toss everything gently in the garlic butter sauce until evenly coated.

Sprinkle with fresh parsley.

Step 7: Serve

Serve immediately while hot.

Garnish with:

• Fresh parsley
• Extra thyme
• Parmesan cheese (optional)

Tips for the Best Garlic Butter Steak and Potatoes

Pat the Steak Dry

Dry steak develops a beautiful golden crust when seared.

Use a Hot Pan

A very hot skillet creates a flavorful caramelized crust without overcooking the meat.

Don’t Overcrowd

Cook the steak in batches if needed to ensure proper browning.

Rest the Steak

Let the steak rest for 5 minutes before serving to help retain its juices.

Flavor Variations

Cheesy Version

Sprinkle shredded mozzarella or grated Parmesan over the finished dish.

Mushroom Garlic Butter

Add 8 ounces sliced mushrooms after cooking the potatoes.

Cajun Style

Replace the Italian seasoning with Cajun seasoning for a spicy kick.

Lemon Herb

Finish with fresh lemon juice and lemon zest for a bright, fresh flavor.

Low-Carb

Replace the potatoes with cauliflower florets or radishes.

What to Serve With

Vegetables

• Steamed broccoli
• Roasted asparagus
• Garlic green beans
• Brussels sprouts

Salads

• Caesar salad
• Greek salad
• Garden salad
• Cucumber salad

Bread

• Garlic bread
• Dinner rolls
• Crusty artisan bread

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months. Thaw overnight before reheating.

Reheating

Skillet

Reheat over medium heat with a small pat of butter for 4–5 minutes.

Microwave

Heat in 30-second intervals, stirring between each interval.

Air Fryer

Reheat at 350°F (175°C) for 3–5 minutes.

Nutrition Information (Per Serving)

Frequently Asked Questions

What’s the best steak for this recipe?

Sirloin is a great value and stays tender, while ribeye offers extra marbling and richer flavor. New York strip is another excellent choice.

Can I use frozen steak?

Yes, but thaw it completely and pat it dry before seasoning and cooking for the best sear.

How do I know when the steak is done?

Use a meat thermometer:

• Rare: 125°F (52°C)
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Well-Done: 160°F (71°C)

Can I make this in the air fryer?

Yes. Air fry the potatoes at 400°F (200°C) for 18–20 minutes and the steak bites for 6–8 minutes, then toss everything together with the warm garlic butter sauce.

Can I prepare this ahead of time?

Yes. Cut and season the steak and potatoes up to 24 hours in advance. Store them separately in the refrigerator until ready to cook.

Recipe Notes

✅ High in protein

✅ One-pan meal

✅ Family-friendly

✅ Ready in 40 minutes

✅ Great for meal prep

Make-Ahead Tip

Wash and halve the potatoes, and cut and season the steak a day ahead. Refrigerate separately, then cook fresh for the best flavor and texture.

Serving Suggestion

Serve with roasted asparagus, garlic green beans, or a crisp Caesar salad. Warm crusty bread is perfect for soaking up the rich garlic butter sauce.

Chef’s Secret

For steakhouse-quality results, let the steak sit at room temperature for 20–30 minutes before cooking and use a cast-iron skillet for an exceptional sear. Add the garlic only after the steak has browned to prevent it from burning, and finish with fresh herbs and an extra spoonful of melted butter for an irresistibly rich, glossy finish.