Garlic Butter Steak & Potato Skillet (Printer View)

Tender seared steak and crispy potatoes coated in aromatic garlic butter sauce for a satisfying one-pan meal.

# What you'll need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Potatoes

06 - 1.5 lbs baby gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon kosher salt
09 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

10 - 4 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 0.5 teaspoon smoked paprika
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped

# Method:

01 - In a medium bowl, combine steak cubes with olive oil, kosher salt, black pepper, and dried Italian herbs. Allow to marinate for 10 minutes at room temperature.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add quartered potatoes, season with salt and pepper, and cook while stirring occasionally for approximately 15 minutes until golden and crispy. Transfer to a plate and keep warm.
03 - Increase skillet heat to medium-high. Add marinated steak cubes in a single layer, working in batches if necessary. Sear for 2 to 3 minutes per side until browned and cooked through. Remove steak and set aside.
04 - Reduce heat to medium. Add unsalted butter to the skillet. Once melted, stir in minced garlic and smoked paprika, sautéing for 1 minute until aromatic.
05 - Return cooked potatoes and steak to the skillet. Toss all ingredients to coat evenly in garlic butter sauce. Cook for 1 to 2 minutes until heated through.
06 - Remove from heat. Garnish with chopped fresh parsley and chives. Serve immediately while hot.

# Expert Advice:

01 -
  • One skillet means one cleanup, which honestly might be the most underrated kitchen blessing.
  • The garlic butter sauce tastes like a restaurant splurge but takes literally two minutes to make.
  • Steak and potatoes done in 40 minutes total—no roasting, no waiting around.
02 -
  • Don't skip the resting step for the steak—even 10 minutes of seasoning time makes the difference between good and actually memorable.
  • If your steak cubes stick to the pan after you start cooking them, leave them alone for a full minute so they can develop a proper crust before you flip.
  • Minced garlic burns faster than you think, so keep your heat at medium once the butter's in and your eyes on the pan.
03 -
  • Cut your potatoes roughly the same size so they cook evenly—uneven pieces are the enemy of crispy edges.
  • Let your skillet get genuinely hot before the steak hits it; a hesitant sear creates gray meat instead of that golden crust that actually tastes like something.
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