Ooo yes — this is a one-pan, steakhouse-style situation 🥩🧄🥔. Fast, cozy, and dangerously good.
Garlic Butter Steak and Potatoes Skillet
Ingredients
- 1½ lb (700 g) steak (sirloin, ribeye, or NY strip), cut into bite-size pieces
- 1½ lb baby potatoes, halved (or cubed)
- 3 tbsp olive oil
- 4 tbsp butter
- 5–6 cloves garlic, minced
- 1 tsp dried thyme or rosemary
- ½ tsp paprika
- Salt & black pepper, to taste
- Optional: red pepper flakes, fresh parsley
Instructions
- Cook the potatoes
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add potatoes, season with salt, pepper, and paprika.
- Cook 12–15 minutes, stirring occasionally, until golden and fork-tender.
- Remove from skillet and set aside.
- Sear the steak
- Increase heat to medium-high.
- Add remaining 1 tbsp olive oil.
- Season steak generously with salt and pepper.
- Sear 2–3 minutes per side until nicely browned.
- Remove steak and set aside with the potatoes.
- Garlic butter magic
- Lower heat to medium.
- Add butter and garlic to the skillet.
- Stir for 30–45 seconds until fragrant (don’t burn the garlic).
- Add thyme/rosemary and a pinch of red pepper flakes if using.
- Bring it together
- Return steak and potatoes to the skillet.
- Toss everything in the garlic butter.
- Cook 1–2 minutes, just to heat through.
- Finish
- Garnish with chopped parsley.
- Serve immediately.
Pro Tips
- Let steak sit at room temp 20 minutes before cooking
- Don’t overcrowd the pan — sear in batches if needed
- Finish with a squeeze of lemon for a subtle pop ✨
Want a creamy version, oven-finished, or air-fryer potatoes twist?
