Description
This Garlic Butter Steak and Potatoes Skillet is a hearty, flavorful one-pan meal featuring tender ribeye or sirloin steaks seared to perfection and accompanied by crispy, golden potatoes cooked in a savory garlic butter sauce. With simple ingredients and straightforward steps, it’s a perfect dish for any night of the week that delivers rich taste and satisfying textures.
Ingredients
Scale
Steak
- 2 (6-8 oz) ribeye or sirloin steaks (or your preferred cut)
- 1 tsp paprika
- Salt and pepper to taste
Potatoes
- 4 medium-sized potatoes (Yukon Gold or red potatoes work best)
- Salt and pepper to taste
- 1/2 tsp onion powder (optional)
Cooking & Sauce
- 2 tbsp olive oil (divided)
- 3 tbsp unsalted butter (divided)
- 4 cloves garlic, minced
- 1 tsp fresh rosemary (or thyme), chopped (optional)
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the Potatoes: Wash and peel the potatoes, then cut them into approximately 1-inch cubes. Place the cubed potatoes in a microwave-safe bowl, add a pinch of salt, and microwave on high for 5-7 minutes until they are slightly tender. Drain the potatoes and set aside.
- Cook the Steaks: Season the steaks generously with salt, pepper, and paprika on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes per side for medium-rare, adjusting time based on your preferred doneness. Remove the steaks from the skillet and let them rest.
- Cook the Potatoes: Using the same skillet, add the remaining tablespoon of olive oil. Add the pre-cooked cubed potatoes and season with salt, pepper, and onion powder if desired. Cook, stirring occasionally, for about 8-10 minutes until the potatoes are golden brown and crispy on the outside and tender inside. Cover the skillet briefly if you want to soften the potatoes more through steam.
- Make the Garlic Butter Sauce: Push the potatoes to one side of the skillet and add the butter to the cleared space. Let it melt completely. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring to prevent burning.
- Combine Steak and Potatoes: Slice the rested steaks into strips or cubes. Add them back into the skillet with the potatoes and toss gently to coat everything evenly in the garlic butter sauce.
- Finish and Serve: Sprinkle chopped rosemary or thyme over the skillet if using, garnish with fresh parsley, and serve immediately while hot and flavorful.
Notes
- Microwaving the potatoes before pan-cooking helps them cook faster and ensures a tender inside while allowing for a crispy finish on the outside.
- Adjust steak cooking times based on thickness and preferred doneness for best results.
- If fresh herbs are not available, dried rosemary or thyme can be used, but add sparingly as they are more potent.
- For a lower fat version, use less butter or substitute with a butter alternative.
- Use a heavy-bottomed skillet or cast iron for best searing results on steak and potatoes.
