Here’s a delicious, one-pan Garlic Butter Steak & Potatoes Skillet recipe—juicy steak, crispy potatoes, and all that garlicky butter goodness.
🥩 Garlic Butter Steak & Potatoes Skillet
Serves 2–4
Ingredients
- 2 ribeye, sirloin, or strip steaks (about 1 inch thick)
- 1 lb (450 g) baby potatoes or Yukon gold, quartered
- 3 tbsp olive oil, divided
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- Salt & pepper, to taste
- Optional garnish: chopped parsley
Instructions
1. Prep potatoes
- Toss potatoes in 1–2 tbsp olive oil, salt, and pepper.
- Heat a large skillet over medium heat and add potatoes.
- Cook 10–12 minutes, stirring occasionally, until golden and tender. Remove from skillet and set aside.
2. Cook the steaks
- Season steaks generously with salt and pepper.
- Add remaining 1 tbsp olive oil to the skillet over medium-high heat.
- Sear steaks 3–5 minutes per side (for medium-rare; adjust time for thickness).
- Remove steaks and let rest on a plate while you make the garlic butter.
3. Make garlic butter
- Reduce heat to medium.
- Melt butter in the same skillet.
- Add garlic, thyme, and rosemary. Sauté 30–60 seconds until fragrant.
4. Combine everything
- Return potatoes to the skillet, tossing in garlic butter.
- Optionally, spoon some garlic butter over the steaks.
- Garnish with parsley.
Tips
- Rest your steak for 5 minutes before slicing for juicier meat.
- For extra crispiness, parboil potatoes for 5 minutes before pan-frying.
- Add a splash of Worcestershire sauce or balsamic vinegar to the butter for extra depth.
If you want, I can also give you a fancier version with mushrooms and onions or a sheet-pan “all in one” shortcut that’s even easier to clean up.
Do you want me to do that?
