If you’re seeking a way to bring restaurant-quality comfort food right to your own kitchen, look no further than this Garlic Butter Steak and Potatoes Skillet! Imagine tender strips of juicy steak nestled with crispy-edged, golden potatoes—all coated in a luscious garlic butter sauce. This recipe is as comforting as it sounds. Did you know steak and potatoes have been a classic Western pairing since the early 1800s? It’s no wonder this dish has stuck around! What makes this recipe remarkable is its simple approach: everything’s cooked in one pan, making it a weeknight lifesaver for busy families. If you loved our Honey Garlic Chicken Skillet, you’ll find this meal just as inviting—maybe more! Ready to impress your family or treat yourself to a delicious, stress-free dinner? Let’s get cooking!
What is Garlic Butter Steak and Potatoes Skillet?
Garlic Butter Steak and Potatoes Skillet—now that’s a mouthful! But have you ever wondered why recipes like these have double-barrel names? Maybe it’s because “steak” and “potatoes” together are simply irresistible! This dish brings two all-time favorites together in a garlicky, buttery embrace. Some say the way to a man’s heart is through his stomach, and with this skillet, you’re sure to win anyone over—guaranteed!
The name says it all: juicy steak, flavorful potatoes, cooked together in a single skillet. So, go ahead, gather your favorite pan and give it a try. After all, who could resist such a savory duo?
Why You’ll Love This
The star of this dish is definitely the combination of succulent steak and tender, crispy potatoes all smothered in herb-laced, garlicky butter. Not only will this recipe tickle your taste buds, but it also saves you money—making steakhouse-level food at home is much easier on the wallet than dining out! What makes this recipe shine is the burst of flavor from fresh herbs and a touch of spicy chili flakes, complemented by a splash of soy sauce for umami richness.
Compared to our Creamy Tuscan Chicken Skillet, this recipe offers bold, savory flavors with minimal cleanup. If you love that dish, you’ll be thrilled by how easy and satisfying this steak skillet is. Give it a try—your taste buds (and your budget) will thank you!
How to Make Garlic Butter Steak and Potatoes Skillet
Quick Overview
Looking for a quick, delicious meal that doesn’t skimp on flavor? This Garlic Butter Steak and Potatoes Skillet is your answer. It features tender, marinated steak strips, perfectly cooked golden potatoes, and a silky garlic butter sauce—all done in one skillet. The total prep and cook time is about 35 minutes, making it perfect for busy weeknights or lazy Sunday dinners. Simple, hearty, and satisfying: what more could you ask for in a weeknight meal?
Ingredients
- 1 1/2 lb flank steak, sliced against the grain
- 1 1/2 lb baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and fresh cracked pepper, to taste
- Crushed red chili pepper flakes, optional
- 1/3 cup soy sauce (for marinade)
- 1 tablespoon olive oil (for marinade)
- 1 tablespoon hot sauce (e.g. Sriracha, for marinade)
- Fresh cracked pepper (for marinade)
Step-by-Step
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In a medium bowl, combine the sliced flank steak with 1/3 cup soy sauce, 1 tablespoon olive oil, 1 tablespoon hot sauce, and a few cracks of black pepper. Mix well and let marinate for 15-20 minutes (while you prep the potatoes).
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Place quartered baby potatoes in a pot of salted water. Bring to a boil, then simmer for about 5-6 minutes, just until potatoes begin to soften. Drain well and set aside.
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Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the pre-cooked potatoes in a single layer. Season with a pinch of salt and pepper. Cook, stirring occasionally, until potatoes are golden brown and crispy (about 8-10 minutes). Remove potatoes to a plate and set aside.
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In the same skillet, add a bit more oil if needed. Sear the marinated steak strips in batches, without overcrowding, for 1-2 minutes per side, until browned and cooked to your preferred doneness. Remove steak from the skillet and cover to keep warm.
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Reduce heat to medium, add the remaining 2 tablespoons butter. Stir in minced garlic, thyme, rosemary, oregano, and a pinch of chili flakes (if using). Cook for 1-2 minutes, until fragrant.
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Return potatoes and steak to the skillet. Gently toss everything so it’s well-coated in the herby garlic butter. Adjust seasoning to taste, sprinkle with chopped parsley or extra red pepper flakes if desired, and serve immediately.
What to Serve Garlic Butter Steak and Potatoes Skillet With
Looking to round out your meal? This skillet goes wonderfully with a crisp, fresh green salad tossed in a tangy vinaigrette. Garlic bread or a warm baguette is perfect for sopping up those leftover buttery juices. For a refreshing contrast, try serving with roasted asparagus or steamed green beans. And don’t forget a glass of your favorite red wine or sparkling water with lemon for an extra-special touch!
Top Tips for Perfecting Garlic Butter Steak and Potatoes Skillet
- Don’t skip marinating the steak! Even just 15 minutes makes a noticeable difference in tenderness and flavor.
- For extra crispiness, make sure your potatoes are fully dry before adding to the skillet and cook them without too much stirring.
- Swap out flank steak for sirloin, ribeye, or even chicken for a fun twist.
- Use dried herbs if fresh aren’t available—just reduce the quantity by about a third, as dried herbs are more concentrated.
- Avoid overcooking the steak, as it can become tough. Sear quickly and let it rest before tossing with the potatoes.
- Want even more flavor? Drizzle a squeeze of lemon juice right before serving for brightness.
Storing and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the skillet over medium heat and add a splash of water or broth to keep things moist. Cover and gently reheat, stirring occasionally, until warmed through. You can also microwave individual portions, covered, in 45-second increments.
If freezing, place cooled steak and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat as described above—though freshly made is always best for optimal texture!
FAQs
1. Can I use a different type of steak?
Absolutely! Sirloin, ribeye, or even strip steak work beautifully in this recipe. You can also try chicken or pork for a twist.
2. How can I make this recipe dairy-free?
Swap the butter for a high-quality vegan butter or extra olive oil. The flavors will still come through deliciously!
3. Is it possible to make this dish ahead of time?
You can prep the marinade, slice the steak, and parboil the potatoes a day ahead. Cook everything fresh for best results.
4. Can I add more vegetables?
Definitely! Try tossing in mushrooms, bell peppers, or spinach during the last few minutes of cooking for extra color and nutrition.
5. What’s the best skillet to use for this recipe?
A large, heavy-bottomed cast iron skillet gives the best sear and crispy edges. However, any big nonstick pan will work in a pinch!
Conclusion
This Garlic Butter Steak and Potatoes Skillet is the kind of recipe you’ll want to return to again and again. With juicy, flavorful steak, golden potatoes, and that mouthwatering aroma of garlic and herbs, it’s a guaranteed crowd-pleaser that’s as easy to make as it is satisfying to eat. Plus, thanks to the one-pan method, cleanup is a breeze! Whether you’re cooking for your family or treating yourself to something special, this is a meal that checks all the boxes—comforting, cost-effective, and utterly delicious. Give it a try tonight, and don’t forget to explore our other skillet recipes for more quick and tasty inspiration. Enjoy every garlicky bite!
Garlic Butter Steak and Potatoes Skillet
Equipment
- Large Skillet
- Medium bowl
Ingredients
Ingredients
- 1.5 lb Flank steak, sliced against the grain
- 1.5 lb Baby yellow potatoes, quartered
- 1 tablespoon Olive oil
- 3 tablespoons Butter, divided
- 5 cloves Garlic, minced
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh oregano, chopped
- Salt and fresh cracked pepper, to taste
- Crushed red chili pepper flakes, optional
- 1/3 cup Soy sauce (for marinade)
- 1 tablespoon Olive oil (for marinade)
- 1 tablespoon Hot sauce (e.g. Sriracha, for marinade)
- Fresh cracked pepper (for marinade)
Instructions
- In a medium bowl, combine the sliced flank steak with 1/3 cup soy sauce, 1 tablespoon olive oil, 1 tablespoon hot sauce, and a few cracks of black pepper. Mix well and let marinate for 15-20 minutes (while you prep the potatoes).
- Place quartered baby potatoes in a pot of salted water. Bring to a boil, then simmer for about 5-6 minutes, just until potatoes begin to soften. Drain well and set aside.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the pre-cooked potatoes in a single layer. Season with a pinch of salt and pepper. Cook, stirring occasionally, until potatoes are golden brown and crispy (about 8-10 minutes). Remove potatoes to a plate and set aside.
- In the same skillet, add a bit more oil if needed. Sear the marinated steak strips in batches, without overcrowding, for 1-2 minutes per side, until browned and cooked to your preferred doneness. Remove steak from the skillet and cover to keep warm.
- Reduce heat to medium, add the remaining 2 tablespoons butter. Stir in minced garlic, thyme, rosemary, oregano, and a pinch of chili flakes (if using). Cook for 1-2 minutes, until fragrant.
- Return potatoes and steak to the skillet. Gently toss everything so it’s well-coated in the herby garlic butter. Adjust seasoning to taste, sprinkle with chopped parsley or extra red pepper flakes if desired, and serve immediately.