Tender garlic butter–coated steak cubes and crispy golden potatoes cooked together in one skillet for a rich, indulgent yet easy weeknight dinner.

1½ pounds steak (top sirloin, NY strip, tri-tip, or flat-iron), cut into 1-inch cubes

1½ pounds baby potatoes or Yukon Gold potatoes, halved or quartered

2 tablespoons olive oil, divided

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon salt, divided

½ teaspoon black pepper, divided

1 teaspoon garlic powder, divided

1 teaspoon onion powder, divided

1 teaspoon Italian seasoning, divided

½ teaspoon smoked paprika, divided

1 tablespoon Worcestershire sauce (optional)

2 tablespoons fresh parsley, chopped (for garnish)

Pinch of red pepper flakes (optional, for heat)

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In a small bowl, mix ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, and ¼ teaspoon smoked paprika. Season steak cubes with this blend; reserve remaining seasonings for potatoes.
Bring a pot of salted water to a boil. Add potatoes and cook 5–6 minutes until just tender. Drain, toss with 1 tablespoon olive oil and the reserved potato seasoning.
Meanwhile, heat remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add seasoned steak cubes in a single layer and sear, undisturbed, 2–3 minutes until browned. Stir and sear another 3–4 minutes until cooked through. Transfer steak to a plate.
In the same skillet, add potatoes and cook, stirring occasionally, 10–12 minutes until golden and crisp.
While potatoes crisp, melt butter in a small bowl or saucepan. Stir in minced garlic and Worcestershire sauce (if using).
Return steak to the skillet with potatoes, pour garlic butter over top, and toss to coat. Cook 1–2 minutes more to meld flavors.
Garnish with chopped parsley and red pepper flakes, then serve straight from the skillet.

For extra-crispy potatoes, let them sit cut-side down on the hot pan undisturbed for the first 5 minutes.

Omit Worcestershire sauce or substitute soy sauce for a different umami note.

Add sliced bell peppers or mushrooms during the potato stage for a veggie boost.

Use ghee or plant-based spread instead of butter for a dairy-free version.

Leftovers keep well in an airtight container in the fridge up to 3–4 days; reheat in a skillet with a splash of beef broth to revive texture.