Go Back

Garlic Butter Steak and Potatoes Skillet

Garlic Butter Steak and Potatoes Skillet is a one-pan dinner with seared steak bites, crispy golden baby Yukon Gold potatoes, and a rich garlic herb butter sauce. The skillet method delivers browned steak, tender potatoes, and a glossy butter coating in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak Cut into 1-inch cubes.
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
Potatoes
  • 1.5 lb baby Yukon Gold potatoes Halved.
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garlic Butter Sauce
  • 4 tbsp unsalted butter
  • 5 garlic cloves Minced (about 5 cloves).
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped rosemary
  • 2 tbsp chopped fresh parsley
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice Optional.

Equipment

  • 1 cast iron skillet

Method
 

Prep potatoes and skillet
  1. Toss the baby Yukon Gold potatoes with olive oil, Italian seasoning, paprika, salt, and black pepper until evenly coated and lightly seasoned.
  2. Heat a large cast iron skillet over medium-high heat until hot.
Cook and brown potatoes
  1. Cook the potatoes for 15–18 minutes, stirring occasionally, until golden and fork-tender.
  2. Transfer the potatoes to a plate.
Sear steak and make garlic butter
  1. Season the sirloin steak cubes with kosher salt, black pepper, smoked paprika, and garlic powder.
  2. Add olive oil to the skillet.
  3. Sear the steak in a single layer for 2–3 minutes per side until nicely browned.
  4. Lower the heat to medium.
  5. Add the unsalted butter, garlic, fresh thyme leaves, and chopped rosemary, then stir until the butter melts and the garlic becomes fragrant (about 30–60 seconds).
Combine and finish
  1. Return the golden potatoes to the skillet and add Worcestershire sauce and lemon juice (if using).
  2. Toss everything together until coated in the garlic butter, then sprinkle with chopped fresh parsley.
  3. Serve immediately.

Notes

For best browning, keep the steak in a single layer while searing and avoid moving it too often. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium-low until warmed through (add a splash of water if the butter tightens). Freezing isn’t recommended because the potatoes can soften when thawed. For a lower-fat swap, use 2–3 tablespoons butter plus 1–2 tablespoons olive oil to keep the sauce flavorful with less richness.