Description
This Garlic Butter Steak and Potatoes is a complete one-pan meal featuring tender, juicy steak bites and crispy golden potatoes, all coated in rich garlic butter. Restaurant-quality dinner ready in just 30 minutes—perfect for date nights or easy weeknight meals!
Ingredients
Scale
For the Steak and Potatoes:
- 1½ lbs sirloin steak (or ribeye, NY strip), cut into 1½-inch cubes
- 1½ lbs baby potatoes (red or gold), quartered
- Salt and black pepper to taste
- 1 teaspoon smoked paprika (optional)
- 3 tablespoons olive oil, divided
For the Garlic Butter:
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the Ingredients: Pat steak cubes completely dry with paper towels (crucial for good searing!). Season generously with salt, pepper, and smoked paprika if using. Quarter baby potatoes into bite-sized pieces. Let steak sit at room temperature for 10-15 minutes if time allows.
- Cook the Potatoes: Heat 2 tablespoons olive oil in a large cast iron skillet or heavy pan over medium-high heat. Add quartered potatoes, season with salt and pepper, and spread in a single layer. Cook for 10-12 minutes, stirring occasionally, until potatoes are golden brown and fork-tender with crispy edges. Transfer cooked potatoes to a plate and set aside.
- Sear the Steak: In the same skillet, add remaining 1 tablespoon olive oil and heat over high heat until very hot and nearly smoking. Add steak cubes in a single layer—don’t overcrowd! (Work in batches if necessary). Sear for 2-3 minutes without moving them, allowing a golden-brown crust to form. Flip and sear another 2-3 minutes for medium-rare (internal temp 130-135°F), or longer for desired doneness. Transfer steak to the plate with potatoes.
- Make the Garlic Butter: Reduce heat to medium-low. Add butter to the same skillet and let it melt completely. Add minced garlic, thyme, and parsley. Sauté for 1-2 minutes until fragrant and garlic is golden, stirring constantly to prevent burning. The butter should smell amazing!
- Combine Everything: Return cooked potatoes and steak (with any accumulated juices) to the skillet with the garlic butter. Toss everything together for 1-2 minutes until evenly coated with the garlic butter sauce and heated through. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Remove from heat immediately to prevent overcooking the steak. Transfer to a serving platter or individual plates. Spoon any remaining garlic butter from the skillet over the top. Garnish with extra fresh parsley if desired and serve immediately while hot!
Notes
- Room Temperature Steak: Let steak sit at room temperature for 10-15 minutes before cooking for more even cooking throughout.
- Don’t Overcrowd: Cook steak in batches if your pan isn’t large enough. Overcrowding causes steaming instead of searing.
- Steak Doneness: For medium, cook to 140-145°F; for medium-well, 150-155°F. Remember, steak continues cooking after removing from heat (carryover cooking).
- Make it Low-Carb: Replace potatoes with cauliflower florets or roasted radishes for keto-friendly version.
- Best Pan: Cast iron is ideal for heat retention and perfect searing, but any heavy-bottomed skillet works.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Dinner
- Method: Stovetop, Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 oz steak + 1 cup potatoes
- Calories: 520
- Sugar: 2g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38
- Cholesterol: 125mg