If you’re craving a hearty, satisfying meal that feels like a warm hug on a plate, you absolutely have to try this Garlic Butter Steak and Potatoes Skillet Recipe. I promise, the combination of tender steak strips, golden potatoes, and that rich garlic butter sauce is fan-freaking-tastic. It’s the kind of dish that fills your kitchen with mouthwatering aromas and your belly with pure comfort. Trust me, once you make this, it’s going to become one of those go-to dinners you’ll want to whip up again and again.
Why You’ll Love This Recipe
- One-Skillet Ease: You’ll only need a single skillet, making cleanup a breeze.
- Burst of Flavor: The garlic butter and fresh herbs take every bite from ordinary to unforgettable.
- Versatile Ingredients: Use whatever steak and potatoes you have on hand — it always turns out great.
- Quick Weeknight Winner: Ready in under an hour, perfect for busy evenings that still deserve something special.
Ingredients You’ll Need
Each ingredient here plays a starring role, creating layers of flavor and texture that make this Garlic Butter Steak and Potatoes Skillet Recipe so irresistible. When choosing your steak and potatoes, think about freshness and size for the best results.
- Olive oil: Use good quality extra virgin olive oil for a richer taste and better sear on the steak and potatoes.
- Balsamic vinegar: Adds a subtle tang and depth that beautifully balances the richness of the butter.
- Dried oregano: Brings a fragrant earthiness that complements the fresh herbs perfectly.
- Salt: Divide it carefully to season meat and potatoes without overdoing it.
- Black pepper: Provides gentle heat and aromatic warmth when freshly ground.
- Red pepper flakes: Add just enough kick to keep things interesting without overpowering the other flavors.
- Garlic: Fresh minced garlic is critical, split across the recipe to infuse both the marinade and the butter sauce.
- Steak (flank, tri-tip, or ribeye): Slice against the grain for tender, juicy bites; ribeye gives you extra marbling, but flank is an affordable winner.
- Salted butter: Essential for that luscious, creamy garlic butter sauce that makes this skillet meal sing.
- Baby yellow potatoes (like Honey Gold): Their waxy texture holds up well and browns nicely when sautéed.
- Fresh rosemary: Adds pine-like freshness and an herby punch — I always add a little more because we love it.
- Fresh oregano: Works hand in hand with rosemary to make the dish pop with herbal goodness.
Variations
I love tweaking this recipe depending on the season or what’s in my fridge — and you should too! The great thing about this Garlic Butter Steak and Potatoes Skillet Recipe is how flexible it is. Experimenting really brings out your personal signature in the dish.
- Vegetable swap: Once, I tossed in some sliced bell peppers and mushrooms for added color and earthiness, and my family went crazy for the extra veggies.
- Spice it up: If you like heat, try adding a pinch more red pepper flakes or a dash of smoked paprika — it adds a smoky warmth that I adore.
- Herb alternatives: If you don’t have fresh rosemary or oregano, dried herbs work fine too — but fresh really brings that bright flavor.
- Dietary tweaks: For a low-carb version, swap potatoes for roasted cauliflower florets — it’s surprisingly satisfying!
How to Make Garlic Butter Steak and Potatoes Skillet Recipe
Step 1: Marinate Your Steak for Maximum Flavor
Start by mixing half of your olive oil, balsamic vinegar, dried oregano, half the salt, black pepper, half the red pepper flakes, and two cloves of minced garlic in a large zip-top bag. Add the sliced steak, seal it up, and massage the marinade in. Letting the steak soak up these flavors while you prep everything else is a game changer—it gives the meat a juicy, tangy punch that’s hard to beat.
Step 2: Pre-Cook the Potatoes in the Microwave
Pop your halved baby potatoes into a microwave-safe bowl, cover them with water, and sprinkle in the remaining salt. Microwave on high for 5 minutes until they’re just starting to soften. This trick speeds things up and guarantees tender potatoes without sacrificing that crispy edge you’re after when you finish them off in the skillet.
Step 3: Sauté Potatoes Until Golden and Delicious
Heat the other half of your olive oil and two tablespoons of butter in a large (12-inch) stainless steel skillet. When that butter is melted and shimmering, add your drained potatoes. Sauté them over medium heat, stirring occasionally, for about 10 minutes until lovely and golden on the outside and tender through. Patience here pays off—don’t rush it or you’ll miss out on that fantastic natural caramelization.
Step 4: Create the Flavor-Packed Garlic Butter Sauce
Remove the potatoes momentarily and add the remaining butter, garlic, red pepper flakes, rosemary, and oregano to the same skillet. Bring it gently to a simmer over medium-high heat, keeping a close eye so the garlic doesn’t burn—it’s all about coaxing out that rich, aromatic goodness to coat the steak and potatoes later.
Step 5: Brown Your Steak Strips in Batches
Take the steak strips out of the marinade and pat them dry with paper towels—this little step is key! If they’re too wet, they’ll steam instead of sear, which isn’t what you want. Cook the meat in batches in your hot skillet so they get a nice brown crust. Depending on your thickness and preference, about 2 minutes per side usually gets you to medium doneness that’s juicy and tender.
Step 6: Combine and Serve
Once all your steak is browned, toss everything back together in the skillet and heat through for a few minutes so the flavors meld beautifully. Serve it up right from the pan for that rustic, inviting look—and get ready for compliments.
Pro Tips for Making Garlic Butter Steak and Potatoes Skillet Recipe
- Pat Your Steak Dry: Moisture is the enemy of a good sear; blot your meat to avoid steaming and achieve that perfect crust.
- Use a Hot Skillet: Preheating your pan ensures your steak and potatoes brown beautifully without sticking.
- Cook in Batches: Crowding the pan releases liquid and prevents browning; give your ingredients space to crisp up.
- Watch the Garlic: Garlic burns quickly and turns bitter; add it during the butter melt stage and keep the heat moderate.
How to Serve Garlic Butter Steak and Potatoes Skillet Recipe
Garnishes
I love finishing this dish with a sprinkle of fresh parsley or a few extra chopped rosemary leaves. It adds a fresh, vibrant pop of color and an herbal brightness that cuts through the richness. Sometimes, I also add a wedge of lemon on the side for squeezing over—it’s surprisingly refreshing paired with the garlic butter.
Side Dishes
This skillet meal is pretty complete on its own, but if you want to round it out, I like serving it alongside a crisp green salad with a zesty vinaigrette or some steamed green beans for a splash of color and crunch. Roasted Brussels sprouts or a simple arugula salad with shaved Parmesan also pair beautifully.
Creative Ways to Present
For special occasions, I’ve plated this on warmed cast-iron skillets right at the table—it keeps everything hot and adds a rustic charm that guests love. Alternatively, layering the steak and potatoes over creamy mashed cauliflower or cauliflower rice for a low-carb twist makes for an elegant presentation.
Make Ahead and Storage
Storing Leftovers
After dinner, I always store any leftover steak and potatoes in an airtight container in the fridge. They keep well for up to 3 days. I find that the potatoes soak up flavors overnight, making them even tastier the next day—perfect for a quick lunch or dinner.
Freezing
I’ve frozen leftovers a couple of times by separating the steak and potatoes in freezer-safe bags, and while the texture of the potatoes softens slightly after thawing, the flavors hold up great. It’s best to reheat gently to keep the steak from drying out.
Reheating
I gently reheat leftovers in a skillet over medium heat, adding a touch more butter or olive oil if needed. This method lets the potatoes crisp back up a bit, and the steak stays juicy without overcooking. Microwave works in a pinch but can make the potatoes mushy.
FAQs
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Can I use a different cut of steak for this Garlic Butter Steak and Potatoes Skillet Recipe?
Absolutely! While flank, tri-tip, and ribeye are recommended, you can use sirloin, skirt steak, or even filet mignon. Just be sure to slice against the grain and adjust the cooking time based on thickness and tenderness.
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What type of potatoes work best for this recipe?
Waxy potatoes like baby Yukon Gold or Honey Gold are ideal because they hold their shape and crisp nicely when sautéed. Starchy potatoes like Russets tend to break down more and might become mushy.
- Why do I need to pat the steak dry before cooking?
Patting the steak dry removes excess marinade moisture, which prevents the meat from steaming in the pan. This step helps create that beautiful, flavorful brown crust everyone loves.
- Can I prepare this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, but double-check any store-bought items like balsamic vinegar or seasoning blends to ensure they don’t contain hidden gluten.
- How spicy is this dish? Can I adjust the heat?
It has a gentle kick thanks to the red pepper flakes, but it’s easy to tailor. Simply reduce or omit the red pepper flakes if you prefer less heat, or add more for a spicier punch.
Final Thoughts
This Garlic Butter Steak and Potatoes Skillet Recipe holds a special place in my kitchen because it’s the perfect mix of simple ingredients and bold flavor that feels both comforting and a little celebratory. Whether you’re making it on a weeknight or for friends, it always delivers on taste and satisfaction. I can’t wait for you to try it and maybe even make a few personal twists of your own—you’re going to love how easy and delicious this becomes in your recipe rotation!
Print
Garlic Butter Steak and Potatoes Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak and Potatoes Skillet is a flavorful and hearty one-pan meal featuring tender marinated steak slices sautéed to perfection alongside crispy, golden baby potatoes all tossed in a fragrant garlic butter sauce infused with fresh herbs. It’s perfect for an easy yet impressive dinner.
Ingredients
For the Marinade and Meat:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1½ pounds steak (flank, tri-tip, or ribeye), sliced against the grain into strips
For Cooking Potatoes and Steak:
- 2 tablespoons olive oil
- 4 tablespoons salted butter, divided
- 1½ pounds baby yellow potatoes, halved or quartered
- 1 teaspoon salt
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, chopped
Instructions
- Marinate the Meat: In a gallon-size plastic zip bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 minced garlic cloves. Add the sliced meat, seal the bag, and massage to coat. Let the meat marinate while you prepare the potatoes.
- Par-cook the Potatoes: Place the halved or quartered potatoes into a microwave-safe bowl and cover with water. Add the remaining 1 teaspoon salt to the water. Microwave on high for 5 minutes until slightly tender. Drain and set aside.
- Brown the Potatoes: Heat 2 tablespoons olive oil and 2 tablespoons butter in a 12-inch stainless steel skillet over medium heat until butter melts. Add the drained potatoes and sauté, stirring occasionally, until browned and tender, about 10 minutes. Remove potatoes from skillet and set aside.
- Prepare Garlic Butter Sauce: In the same skillet, add remaining 2 tablespoons butter, 2 minced garlic cloves, ½ teaspoon red pepper flakes, fresh rosemary, and oregano. Heat over medium-high until the butter simmers and garlic becomes fragrant, taking care not to burn the garlic.
- Cook the Steak: Remove the meat from the marinade and pat dry with paper towels to remove excess moisture. Working in batches, add a few strips of steak to the hot skillet. Brown each side for a couple of minutes, adjusting time to your preferred doneness. Avoid overcrowding to ensure proper browning and avoid boiling.
- Combine and Serve: Once all meat is browned, return all steak and potatoes to the skillet. Stir to combine and heat through. Serve immediately for the best flavor and texture.
Notes
- Pro Tip: Excess liquid from the marinade can prevent the steak from browning properly and cause it to boil in the pan, resulting in tougher meat. Pat meat dry before cooking and cook in small batches to maintain high heat and good sear.
- Use a stainless steel or cast-iron skillet. Non-stick pans do not produce the same flavorful browning on steak and potatoes.
- Storage: Refrigerate leftover steak and potatoes in an airtight container for up to 3 days. Reheat gently. Leftover steak is great in salads or sandwiches.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
