There’s something magical about the sizzle of steak meeting melted butter in a hot skillet. The aroma alone is enough to make everyone wander into the kitchen, drawn by that unmistakable scent of garlic and seared beef. Garlic Butter Steak and Potatoes is the kind of hearty, satisfying dinner that feels fancy but takes surprisingly little effort. It’s rustic comfort food that delivers restaurant-quality flavor right at home.
I still remember the first time I made this meal on a chilly evening. The windows fogged up from the steam, the skillet hissed as I tossed the potatoes in golden butter, and the garlic perfumed the whole kitchen. It instantly became a family favorite — the kind of dinner that makes everyone linger around the table a little longer.
The best part? It all happens in one pan, making cleanup nearly effortless. The steak gets seared to juicy perfection while the potatoes turn golden and crisp on the edges. Everything soaks up that luscious garlic butter sauce, with just a hint of herbs to tie it together. It’s the perfect blend of indulgence and simplicity — and once you try it, it’s guaranteed to become part of your weeknight rotation.
Whether you’re cooking for two or feeding a crowd, this recipe works beautifully. You can serve it with a simple salad, steamed vegetables, or even a loaf of crusty bread to soak up the buttery pan juices. It’s cozy, flavorful, and downright irresistible — the kind of meal that proves home-cooked dinners can outshine any steakhouse.
Why You’ll Love It
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One-Pan Wonder: Less cleanup and fewer dishes mean more time to enjoy your meal.
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Steakhouse Flavor at Home: Tender, juicy steak paired with buttery garlic and golden potatoes tastes like a gourmet meal without the price tag.
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Perfectly Balanced Texture: Crisp, caramelized potatoes meet melt-in-your-mouth steak — every bite has a satisfying contrast.
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Customizable: Works with ribeye, sirloin, filet, or even flank steak — whatever you have on hand.
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Ready in 30 Minutes: Ideal for busy weeknights, yet elegant enough for special occasions.
Ingredient Notes & Details
Steak
Use ribeye, sirloin, or New York strip for the best tenderness and flavor. Look for cuts about 1 inch thick with good marbling — that fat melts into the meat and keeps it juicy. Pat the steak dry with paper towels before seasoning to ensure a perfect sear.
Potatoes
Baby potatoes or Yukon golds work best because they crisp beautifully and have a creamy texture inside. Cut them into halves or quarters so they cook evenly. If you’re short on time, parboil them for 5 minutes before searing.
Butter
Use unsalted butter to control the saltiness. The butter adds richness and forms the base of that irresistible garlic sauce. For extra depth, combine butter with a splash of olive oil — it prevents burning while keeping the flavor full-bodied.
Garlic
Fresh garlic is key. Mince it finely so it releases flavor evenly throughout the dish. Avoid adding it too early or it can burn — stir it in toward the end for the best aroma.
Herbs
Fresh parsley, thyme, or rosemary elevate the flavor and add a touch of color. If using dried herbs, reduce the amount by half since they’re more concentrated.
Seasoning
Salt, pepper, and a touch of paprika or crushed red pepper bring out the steak’s natural flavor. Don’t be shy with the seasoning — a generous amount helps build that crusty, flavorful sear.
Step-by-Step Instructions
Step 1: Prep the Ingredients
Start by cutting your potatoes into halves or quarters. Pat your steaks dry, then season them liberally with salt, pepper, and paprika on both sides. Let the steaks rest at room temperature for about 15 minutes — this ensures even cooking.
Step 2: Cook the Potatoes
In a large skillet (preferably cast iron), heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Add the potatoes cut-side down and cook for 10–12 minutes, stirring occasionally, until golden and tender. Remove from the pan and set aside.
Step 3: Sear the Steaks
Increase the heat to medium-high. Add another tablespoon of butter to the same skillet. Once hot and foamy, place the steaks in the pan and sear for 3–4 minutes per side (for medium-rare, depending on thickness). Don’t move them around too much — let them develop that golden crust. For thicker cuts, you can finish them in a preheated 400°F (200°C) oven for 3–5 minutes.
Step 4: Add the Garlic Butter
Lower the heat slightly and add minced garlic, a few more tablespoons of butter, and your herbs. Tilt the pan slightly and spoon the melted garlic butter over the steaks repeatedly — this is called basting, and it’s the secret to that luxurious flavor. Let the garlic cook gently for about a minute until fragrant, not burnt.
Step 5: Combine and Serve
Return the cooked potatoes to the pan and toss them in the garlic butter, letting them soak up all that flavor. Remove the pan from heat, sprinkle with chopped parsley, and serve immediately.
Pro Tip:
For restaurant-style presentation, slice the steak against the grain and spoon the buttery potatoes alongside. Drizzle a little extra garlic butter over everything before serving.
FAQ
1. Can I use a different cut of steak?
Absolutely! Ribeye, strip, sirloin, or even tenderloin all work beautifully. Thinner cuts like flank or skirt steak cook faster, so adjust the sear time accordingly.
2. What if I don’t have a cast-iron skillet?
You can use any heavy-bottomed skillet, but cast iron holds heat best for that deep, caramelized crust. If using stainless steel, make sure the pan is fully heated before adding the steak to prevent sticking.
3. Can I make this recipe ahead of time?
It’s best served fresh, but you can par-cook the potatoes in advance to speed up the process. When ready, simply sear the steak and toss everything together in the garlic butter before serving.
4. How do I know when my steak is perfectly cooked?
Use an instant-read thermometer:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Medium-well: 150°F (66°C) and above
Remember, the temperature rises a few degrees after removing from heat (carryover cooking).
5. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a lovely sweetness that pairs well with garlic butter. Just note that they cook faster and may need slightly less time in the pan.
6. What sides go well with Garlic Butter Steak and Potatoes?
It’s a complete meal on its own, but you can add steamed green beans, roasted asparagus, or a crisp side salad for balance. A glass of red wine doesn’t hurt either.
Storage Tips
If you have leftovers (though that’s rare!), let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a bit of butter or olive oil to bring everything back to life — avoid microwaving if possible, as it can dry out the steak.
For longer storage, freeze the cooked steak and potatoes separately in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
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Garlic Butter Steak Bites and Potatoes: Cut the steak into cubes and cook bite-size pieces for a fun, shareable version. Perfect for appetizers or meal prep.
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Add Veggies: Toss in mushrooms, bell peppers, or asparagus for added flavor and color.
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Spicy Twist: Add a pinch of red pepper flakes or a drizzle of sriracha to the butter for a little heat.
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Cheesy Finish: Sprinkle shredded Parmesan or crumbled blue cheese over the potatoes just before serving.
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Herb Upgrade: Swap parsley for fresh thyme or rosemary for a more aromatic touch.
This Garlic Butter Steak and Potatoes recipe proves that a few simple ingredients can create an unforgettable meal. It’s rich, comforting, and effortlessly impressive — perfect for busy weeknights or cozy weekends alike. Once you taste that tender steak drenched in buttery garlic sauce, you’ll find yourself making it again and again.
Garlic Butter Steak and Potatoes
Ingredients
- For the Steak and Potatoes
- 1 ½ pounds 680 g sirloin steak or ribeye, cut into 1-inch cubes
- 1 ½ pounds 680 g baby potatoes, halved
- 3 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme or rosemary
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
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Prepare the Potatoes:
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Bring a large pot of salted water to a boil. Add halved baby potatoes and cook for 5–6 minutes, until slightly tender but not mushy. Drain and set aside.
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Sear the Steak:
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Pat steak cubes dry with paper towels. Season with salt, pepper, paprika, and thyme.
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Heat 1 tablespoon olive oil and 1 tablespoon butter in a large cast-iron skillet over medium-high heat.
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Add the steak in a single layer (work in batches if needed). Cook for 2–3 minutes per side until browned and cooked to your desired doneness. Remove steak and set aside on a plate.
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Cook the Potatoes:
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In the same skillet, add another tablespoon of butter and the remaining olive oil.
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Add parboiled potatoes, cut side down, and cook for 6–8 minutes until golden and crispy. Stir occasionally.
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Make the Garlic Butter Sauce:
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Push the potatoes to one side of the skillet. Add the remaining butter and minced garlic.
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Sauté for about 30 seconds until fragrant, then toss everything together so the potatoes are coated.
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Combine and Finish:
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Return the cooked steak to the skillet. Toss with the potatoes and garlic butter for 1–2 minutes over medium heat to warm everything through.
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Sprinkle with fresh parsley and optional red pepper flakes before serving.
