Here’s a hearty and flavorful Garlic Butter Steak and Potatoes Skillet recipe—perfect for a one-pan meal:
Ingredients (serves 2–3)
- 2 ribeye, sirloin, or strip steaks (about 1-inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary (optional)
- 1 pound small potatoes (Yukon Gold or baby potatoes), halved or quartered
- Optional: chopped parsley for garnish
Instructions
1. Prep the potatoes
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add potatoes, season with salt and pepper, and cook for 15–20 minutes, stirring occasionally, until golden and tender.
- Remove potatoes from the skillet and set aside.
2. Cook the steaks
- Pat steaks dry and season generously with salt and pepper.
- In the same skillet, add remaining olive oil and 1 tablespoon butter.
- Sear steaks for 3–4 minutes per side for medium-rare (adjust time for thickness).
- Remove steaks and let rest for a few minutes.
3. Make garlic butter
- Reduce heat to medium-low.
- Add remaining butter, garlic, and thyme/rosemary to the skillet.
- Sauté garlic for 30–60 seconds until fragrant.
4. Combine and finish
- Return potatoes to the skillet, tossing them in the garlic butter.
- Place steaks back on top to warm slightly.
- Spoon extra garlic butter over the steaks.
5. Serve
- Garnish with chopped parsley and serve immediately.
Tips
- For extra flavor, baste the steaks with garlic butter while cooking.
- Make sure the skillet is hot before adding steaks to get a nice sear.
- You can add onions or mushrooms with the potatoes for more depth.
If you want, I can also give a one-pan oven version where the steak and potatoes cook together with minimal stovetop work.
