Garlic Butter Steak and Potatoes is a hearty skillet dinner with juicy bites of beef, golden potatoes, and plenty of garlicky butter coating everything in the pan. It’s simple comfort food, but cooking the steak and potatoes separately at first gives both of them the texture they need.
This is the kind of dinner I make when steak sounds good but I don’t necessarily want to cook and serve individual steaks. Cutting the beef into bite-sized pieces also means it cooks quickly.
The potatoes take a little longer, so they get a head start in the skillet. By the time the steak goes in, they should already have crisp, browned edges and tender centers.
Everything comes back together with garlic butter at the end. Add a simple vegetable or salad and you’ve got dinner without needing several pans.
Why You’ll Love This Recipe
This is a full, satisfying dinner made mostly in one skillet, and it can be ready in around 35 minutes. The ingredients are straightforward, and there’s no complicated sauce to prepare.
Cooking the steak in batches helps it actually sear instead of steaming in an overcrowded pan. You get those browned edges while keeping the middle tender.
The garlic butter goes in toward the end rather than at the beginning. That gives you plenty of fresh garlic flavor without letting the butter or garlic burn while the potatoes cook.
Ingredients You’ll Need
You’ll need just a handful of familiar ingredients for this easy skillet dinner:
- Sirloin steak
- Baby potatoes
- Unsalted butter
- Garlic
- Olive oil
- Dried thyme
- Dried rosemary
- Salt and pepper
How To Make Garlic Butter Steak And Potatoes
Step 1: Cut the baby potatoes into halves or quarters so the pieces are fairly uniform. Cut the steak into bite-sized cubes and pat them thoroughly dry with paper towels. Season the beef with salt and pepper.
Step 2: Heat the olive oil in a large heavy skillet over medium-high heat. Add the potatoes in a single layer and season lightly with salt, pepper, thyme, and rosemary.
Step 3: Cook the potatoes for about 12–15 minutes, turning occasionally, until golden on several sides and easily pierced with a fork. Lower the heat slightly if they’re browning faster than they’re becoming tender. Transfer them to a plate.
Step 4: Return the skillet to medium-high heat. Add the steak pieces in a single layer, working in batches if necessary. Let them sear undisturbed before turning so they develop a good browned crust.
Step 5: Cook the steak until it reaches your preferred doneness, then reduce the heat. Remember that small steak bites cook quickly, so begin checking them early.
Step 6: Add the butter and minced garlic to the skillet. Stir for about 30 seconds, just until the garlic becomes fragrant.
Step 7: Return the potatoes to the pan and toss gently with the steak and garlic butter. Cook for another minute or two, just long enough to warm everything through and coat the potatoes.
Step 8: Taste and adjust the seasoning, then serve immediately while the potatoes are crisp around the edges and the steak is still juicy.
Common Questions About Steak And Potatoes
What Cut Of Steak Works Best?
Sirloin is a good everyday choice because it’s flavorful, relatively tender, and easy to cut into cubes. Ribeye or strip steak can also be used for a richer version.
Why Is My Steak Tough?
The beef may have been overcooked. Steak bites cook much faster than a whole steak, so use high heat for browning and avoid leaving them in the skillet longer than necessary.
Why Aren’t My Potatoes Getting Crispy?
Crowding the skillet can cause them to steam. Use a large pan and give the potatoes enough contact with the hot surface to develop browned edges.
Can I Use Russet Potatoes?
Yes. Peel them if desired and cut them into small, evenly sized cubes. Baby or Yukon Gold potatoes tend to hold their shape particularly well.
Can I Make This Ahead?
You can cut the potatoes and steak ahead, but the finished dish is best freshly cooked. Reheated steak can easily become more done than you intended.
How Do I Keep The Garlic From Burning?
Add it near the end with the butter and reduce the heat first. Garlic only needs a short time in the hot skillet to become fragrant.
Garlic Butter Steak And Potato Variations
Parmesan Steak And Potatoes
Finish the potatoes with a little grated Parmesan just before serving for an extra savory note.
Spicy Steak Bites
Add crushed red pepper or a pinch of cayenne to the steak seasoning.
Steak And Mushroom Skillet
Brown sliced mushrooms after cooking the potatoes, then add them back with the steak during the final step.
Onion Steak And Potatoes
Cook sliced onion alongside the potatoes until soft and lightly caramelized.
Extra-Garlic Steak Bites
Add another clove or two of garlic to the finishing butter if you want garlic to be the dominant flavor.
Storing Leftover Steak And Potatoes
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat them briefly in a hot skillet with a small amount of butter rather than cooking them for a long time. This helps the potatoes regain some crispness without unnecessarily overcooking the steak.
What To Serve With Garlic Butter Steak And Potatoes
Since the steak and potatoes already make a pretty substantial plate, I usually add something green and leave it at that. Roasted asparagus, green beans, broccoli, or a crisp salad all work well with the garlic butter, and sautéed mushrooms are especially good if you want more of a steakhouse-style dinner. Warm dinner rolls are nice for catching the buttery juices left on the plate, but they’re definitely optional. Most nights, steak, potatoes, and one simple vegetable are plenty.
Give the steak enough room in the skillet. If your pan isn’t large enough, two quick batches will give you much better browning than squeezing everything in at once.
And save the garlic butter for the finish. You’ll get fresher garlic flavor, beautifully coated potatoes, and none of the bitter taste that comes from burnt garlic.
Garlic Butter Steak And Potatoes
Ingredients
- 1 ½ pounds sirloin steak cut into bite-sized pieces
- 1 ½ pounds baby potatoes halved or quartered
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt divided
- ½ teaspoon black pepper
Instructions
- Cut the potatoes into evenly sized pieces. Pat the steak dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the potatoes, thyme, rosemary, salt, and pepper. Cook for 12–15 minutes, turning occasionally, until golden and fork-tender. Transfer to a plate.
- Add the steak to the hot skillet in a single layer. Sear until browned and cooked to your preferred doneness, working in batches if necessary.
- Reduce the heat and add the butter and minced garlic. Cook for about 30 seconds, until fragrant.
- Return the potatoes to the skillet and toss everything in the garlic butter.
- Cook for another 1–2 minutes, adjust the seasoning, and serve hot.
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