Garlic Butter Steak Potatoes

This Garlic Butter Steak and Potatoes Skillet is the ultimate comfort meal that brings together tender, flavorful steak with perfectly cooked golden potatoes. It’s an easy one-pan dish that combines the richness of butter and the punch of fresh herbs and garlic, making weeknight dinners something to look forward to.

I first made this on a busy weeknight and was amazed at how restaurant-quality it tasted with minimal effort. Now it’s one of my go-to meals whenever I want something hearty and satisfying without a long prep time.

Ingredients

• Olive oil: as a cooking base to add fruitiness and help crisp the potatoes and sear steak. Use extra virgin for the best flavor.
• Balsamic vinegar: gives the steak marinade a subtle tang and depth that makes the meat pop. Look for a thick, syrupy kind if possible.
• Dried oregano: enhances the marinade with earthy herb notes. Choose a fresh packet for the strongest flavor.
• Salt: for seasoning and drawing out flavor during marination and cooking. Use fine sea salt or kosher salt for even seasoning.
• Black pepper: adds a mild heat and aroma to the marinade. Freshly cracked enhances everything best.
• Red pepper flakes: bring a gentle kick to balance the richness of the butter and steak without overpowering.
• Fresh garlic cloves: split between marinade and skillet add pungency and warmth. Use firm, plump cloves.
• Steak: such as flank, tri-tip, or ribeye sliced against the grain for maximum tenderness and easy eating. Look for meat with good marbling.
• Baby yellow potatoes: hold shape well and develop a golden crust when sautéed. Choose small, firm tubers with smooth skin.
• Salted butter: lends rich creaminess and helps create the luscious sauce with herbs and garlic. Use real butter, not margarine.
• Fresh rosemary and oregano: contribute fragrant, piney notes that brighten every bite. Strip leaves from properly hydrated sprigs.

Instructions

Sear the marinade:

Blend 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 minced garlic cloves in a resealable plastic bag. Add the steak slices, spread them evenly, seal the bag, and let the meat soak up the flavors while you prepare the potatoes. This step tenderizes the steak and infuses it with balanced savory and tangy notes.

Prep and par-cook the potatoes:

Place the halved or quartered baby yellow potatoes in a microwave-safe bowl and cover with water. Sprinkle 1 teaspoon salt into the water to season the potatoes as they cook. Microwave on high for 5 minutes until the potatoes are just tender enough to finish cooking in the skillet. Drain thoroughly to remove excess moisture which helps achieve a golden crust.

Brown the potatoes:

Heat 2 tablespoons olive oil and 2 tablespoons butter together in a 12-inch stainless steel skillet over medium heat until the butter melts and bubbles. Add the drained potatoes and cook, stirring occasionally, to brown the potatoes evenly and develop a crispy, flavorful outside. This should take approximately 10 minutes. When tender and golden, transfer the potatoes to a plate to rest while you cook the steak.

Build the butter herb sauce:

In the same skillet, melt the remaining 2 tablespoons butter with 2 minced garlic cloves, ½ teaspoon red pepper flakes, and fresh rosemary and oregano. Bring the mixture to a simmer over medium-high heat to infuse the butter with herb and spice flavor and form the base of the sauce your steak will cook in.

Cook the steak:

Remove the steak from the marinade and gently pat each strip dry with paper towels to remove excess liquid. This helps the meat brown nicely instead of steaming. In batches, add strips of steak to the hot skillet and sear each side until golden brown. Cooking time varies depending on your preferred doneness but typically a couple minutes per side will yield medium doneness. Avoid crowding the pan to allow even browning.

Combine and finish:

Return the browned steak to the skillet along with the potatoes. Toss gently to coat everything in the buttery herb sauce and heat through for a minute or two. Serve immediately while hot for the best texture and flavor.

One of my favorite parts about this recipe is how the rosemary and garlic butter create a mouth-watering aroma that fills the kitchen long before you sit down to eat. This dish brings back memories of cozy family dinners where everyone eagerly reached for seconds, lingering together around the table.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low to medium heat to keep the steak moist and avoid toughening the potatoes. Avoid microwaving as it can make the butter sauce separate.

Ingredient Substitutions

If you do not have fresh rosemary or oregano, use dried herbs but reduce the amounts since dried herbs are more concentrated. Thyme is a good alternative for either herb. Any firm or waxy potatoes work such as red or fingerlings though cooking times may vary slightly. For steak, sirloin can be used though it may have a leaner texture.

Serving Suggestions

Serve this skillet dish alongside a crisp green salad or steamed seasonal vegetables for freshness and balance. A glass of bold red wine pairs beautifully with the richness of the butter and steak.

Seasonal Adaptations

Add chopped asparagus or green beans to the skillet with the potatoes in spring and summer for a fresh twist. In colder months, toss in some sliced mushrooms in with the garlic butter for an earthy addition. Swap baby yellow potatoes for sweet potatoes in fall to introduce natural sweetness and vibrant color.

This Garlic Butter Steak and Potatoes Skillet is delightfully easy to prepare and sure to impress at every meal. Enjoy the perfect balance of buttery, herby, and savory flavors with every bite.

FAQs about Recipes

→ How do I ensure the steak stays tender?

Marinate the steak in olive oil, balsamic vinegar, and herbs to add flavor and tenderize before cooking. Cooking quickly over medium-high heat helps retain juiciness.

→ What type of potatoes work best?

Baby yellow potatoes hold their shape well and become beautifully tender while sautéing, making them ideal for this dish.

→ Can I adjust the spice level?

Yes, modify the amount of red pepper flakes to suit your preferred heat intensity or omit them for a milder taste.

→ Why microwave the potatoes before sautéing?

Microwaving partially cooks the potatoes, reducing skillet cooking time and ensuring they are soft inside and crispy outside.

→ What herbs complement this dish?

Fresh rosemary and oregano add aromatic earthiness that balances the richness of garlic butter and steak.