This recipe for Garlic Butter Steak and Potatoes is the ultimate one-pan meal. It’s hearty, flavorful, and perfect for a weeknight dinner that feels special. The key is cooking the potatoes first, then searing the steak to perfection in the same pan, and finishing everything with a rich, garlicky butter sauce.
Here is a comprehensive guide to making this delicious dish.
Garlic Butter Steak and Potatoes
This recipe combines juicy, pan-seared steak with crispy, golden potatoes, all coated in a luxurious garlic butter sauce. It’s a complete and satisfying meal that comes together in about 45 minutes.
Yield: 2-3 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients
For the Potatoes:
· 1 lb baby Yukon Gold or baby red potatoes, halved (or quartered if larger)
· 1 tablespoon olive oil
· ½ teaspoon paprika
· ½ teaspoon garlic powder
· Salt and black pepper, to taste
For the Steak:
· 1 lb sirloin steak (or ribeye, strip loin), cut into bite-sized cubes
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon black pepper
· 1 teaspoon salt
· 1 tablespoon olive oil
For the Garlic Butter Sauce:
· 2 tablespoons unsalted butter
· 4-5 cloves garlic, minced
· 1 tablespoon fresh parsley, chopped (plus more for garnish)
· Optional: ½ teaspoon red pepper flakes for heat
Instructions
Step 1: Prep and Season
- For the Potatoes: Place the halved potatoes in a bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon paprika, ½ teaspoon garlic powder, salt, and pepper. Toss to coat evenly.
- For the Steak: Pat the steak cubes dry with a paper towel (this is crucial for a good sear). In a separate bowl, combine the steak with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, and 1 teaspoon salt. Drizzle with 1 tablespoon of olive oil and mix until all the pieces are well coated.
Step 2: Cook the Potatoes
- Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat.
- Add the seasoned potatoes in a single layer. Cook for 8-10 minutes, turning occasionally, until they are golden brown, crispy on the outside, and tender on the inside. (You can test by piercing one with a fork).
- Once cooked, use a slotted spoon to transfer the potatoes to a plate and set aside.
Step 3: Sear the Steak
- Return the skillet to the heat. If the pan looks dry, add a tiny splash of oil.
- Add the steak cubes in a single layer. Do not overcrowd the pan; if necessary, cook in two batches. Overcrowding will steam the meat instead of searing it.
- Sear for 2-3 minutes per side, until a deep brown crust has formed on all sides. The steak should be cooked to your desired doneness (medium-rare is about 130-135°F internal temperature).
- Use a slotted spoon to transfer the cooked steak to the plate with the potatoes.
Step 4: Make the Garlic Butter Sauce
- Reduce the heat to medium-low. Add the 2 tablespoons of butter to the skillet. As it melts, scrape up any browned bits from the bottom of the pan with a wooden spoon—this is where all the flavor is!
- Add the minced garlic (and red pepper flakes, if using) and cook for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
Step 5: Combine and Serve
- Return the cooked steak and potatoes to the skillet.
- Toss everything together to coat evenly in the garlic butter sauce.
- Sprinkle with fresh chopped parsley, give it a final toss, and serve immediately.
Tips for the Best Steak and Potatoes
· Use a Cast Iron Skillet: It retains heat exceptionally well, giving you a much better sear on both the potatoes and the steak.
· Don’t Move the Steak Too Soon: Let it sear undisturbed for 2-3 minutes to develop that beautiful crust. If you try to flip it and it sticks, it needs another minute.
· Cut Even Pieces: Try to cut the steak and potatoes into similar-sized pieces to ensure they cook evenly.
· Rest the Meat: Although the pieces are small, letting them rest for a few minutes on the plate (tented with foil) before combining with the sauce allows the juices to redistribute, keeping them from drying out.
· Vegetable Add-ins: Feel free to add other veggies! Halved green beans, asparagus spears, or broccoli florets can be added to the pan during the last 2-3 minutes of cooking the potatoes.