There’s something magical about the combination of a perfectly seared steak and crispy potatoes, especially when they’re both bathed in a rich garlic butter sauce. This Garlic Butter Steak and Potatoes recipe brings restaurant-quality flavor to your dinner table with minimal fuss and maximum satisfaction.
I developed this one-pan wonder on a busy weeknight when I wanted something impressive but didn’t have hours to spend in the kitchen. The result was this beautifully simple dish where juicy steak and golden potatoes share the spotlight, unified by an aromatic garlic butter that will have everyone asking for seconds.
Why You’ll Love This
- One-pan meal means less cleanup and more time enjoying dinner with family
- The garlic butter creates an incredible sauce that flavors both the steak and potatoes perfectly
- Ready in about 45 minutes, making it doable even on busy weeknights
- Customizable to your preferred steak doneness and potato crispiness
- Impressive enough for guests but simple enough for regular family dinners
Ingredients
- 3 teaspoons salt (or more to taste)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 2 pounds steak (sirloin or NY strip), cut into cubes
- 2 pounds Yukon Gold potatoes, peeled and cubed into bite-sized pieces
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce (optional, for color)
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- Fresh parsley for garnish
- Red pepper flakes for garnish
Instructions
- In a small bowl, combine salt, garlic powder, onion powder, Italian seasoning, and paprika. Mix well and divide into two equal portions – one for the steak and one for the potatoes.
- In another small bowl, mix the softened butter with minced garlic, chopped parsley, and salt until well combined. Set aside at room temperature.
- In a large bowl, toss the cubed steak with Worcestershire sauce, browning sauce (if using), and half of the seasoning mixture until evenly coated.
- Bring a large pot of water to boil and add the cubed potatoes. Cook for 5-6 minutes until they just begin to soften. Drain well and let cool slightly.
- Once the potatoes are cool enough to handle, toss them with the remaining seasoning mixture and 1 tablespoon of olive oil until evenly coated.
- Heat the remaining tablespoon of oil in a large cast iron skillet over medium-high heat. Add the seasoned steak and sear for 5-7 minutes until browned on all sides. Transfer to a plate.
- In the same skillet, add the seasoned potatoes and cook over medium-high heat for 10-15 minutes, stirring occasionally, until golden brown and fork-tender.
- Return the seared steak to the skillet with the potatoes. Add the garlic herb butter and toss everything together until the butter is melted and coating everything.
- Remove from heat and garnish with fresh parsley and red pepper flakes. Serve immediately while hot for the best flavor and texture.
Tips & Variations
- For extra flavor, add a splash of red wine to the pan after searing the steaks to deglaze before adding the butter.
- Swap potatoes for sweet potatoes or a mix of root vegetables like carrots and parsnips.
- Add sliced mushrooms to the skillet when you return the potatoes for an earthy complement to the steak.
- If you don’t have fresh herbs, use 1 teaspoon each of dried rosemary and thyme instead.
- For a spicy kick, add a pinch of red pepper flakes to the garlic butter.
- Make it dairy-free by substituting the butter with olive oil and a squeeze of lemon juice.
Serving Suggestions
This hearty dish is practically a complete meal on its own, but a simple green side can add freshness and balance. Try serving with a crisp arugula salad dressed with lemon juice and olive oil, or some steamed asparagus spears.
For a special occasion, pair with a bold red wine like Cabernet Sauvignon or Malbec. The rich tannins complement the savory steak and buttery potatoes beautifully.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, use a cast iron skillet which retains heat well and creates the perfect sear.
- The potatoes should be fork-tender but still hold their shape when done.
- Let your steak rest after cooking to allow juices to redistribute for maximum tenderness.
FAQs
Can I use other cuts of steak?
Absolutely! Ribeye and sirloin work wonderfully, but you can also use strip steak, T-bone, or filet mignon. Just adjust cooking times based on thickness and preferred doneness.
How do I know when my steak is done?
For medium-rare, aim for an internal temperature of 135°F. Medium is 145°F, and well-done is 160°F. A meat thermometer is the most reliable way to check.
Can I make this ahead of time?
This dish is best enjoyed fresh, but you can par-boil the potatoes ahead of time to speed up the cooking process. The garlic butter can also be made in advance and stored in the refrigerator.
What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, transfer everything to a baking dish before putting it in the oven. Just be sure to bring along all that delicious garlic butter!
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