Description
Skillet Garlic Butter Steak and Potatoes is a one-pan, steakhouse-style dinner featuring juicy seared steak and crispy golden potatoes cooked in garlicky butter. Rich, comforting, and ready in under an hour, it’s perfect for a satisfying weeknight meal.
Ingredients
2 ribeye or sirloin steaks
1 lb baby potatoes or Yukon gold potatoes, halved or quartered
4 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
1 tsp paprika (optional)
Salt and pepper, to taste
Fresh rosemary or thyme, for garnish (optional)
Instructions
- Boil the halved or quartered potatoes in salted water for 8–10 minutes until just tender. Drain and pat dry.
- Season the steaks generously with salt, pepper, and paprika if using.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare, or longer as desired. Remove from the skillet and let rest.
- In the same skillet, reduce heat to medium. Add butter and minced garlic, stirring until fragrant.
- Add the cooked potatoes, cut side down, and sauté until golden and crispy, about 6–8 minutes.
- Return the steak to the skillet. Add fresh herbs if using, and spoon garlic butter over the steak and potatoes.
- Serve hot, drizzling the garlic butter over each plate.
Notes
Use any cut of steak—sirloin, ribeye, strip steak, or filet mignon.
Boiling the potatoes first ensures they’re tender inside before crisping.
Switch up herbs like thyme, rosemary, or parsley for variety.
Top with parmesan or red pepper flakes for extra flavor.
Add green beans or mushrooms in the last few minutes for more veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 steak with potatoes
- Calories: 630
- Sugar: 2g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
