I enjoy this recipe because it delivers bold flavor with simple ingredients. The steak turns out tender and juicy, while the potatoes become crispy on the outside and soft inside. I also like how the garlic butter coats every bite with rich savory flavor.
Another reason I keep coming back to this recipe is how easy it is to customize. I can switch up the seasonings, add vegetables, or make it spicier depending on what I feel like eating. Since everything cooks in one skillet, cleanup is also much easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika
2 pounds cubed steak such as sirloin or NY strip
2 pounds Yukon gold potatoes, peeled and cubed
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (optional)
2 tablespoons olive oil
6 tablespoons unsalted butter, softened
2 tablespoons parsley, chopped
2 tablespoons minced garlic
1 teaspoon salt
Extra parsley for garnish
Red pepper flakes for garnish
Directions
I start by mixing the salt, garlic powder, onion powder, Italian seasoning, and paprika in a small bowl. Then I divide the seasoning mixture into two equal portions.
In another bowl, I combine the softened butter with the minced garlic and chopped parsley until smooth and well mixed.
I place the cubed steak into a large bowl and toss it with Worcestershire sauce, browning sauce, and half of the seasoning blend until evenly coated.
I parboil the potatoes in boiling water for about 5 to 6 minutes until slightly tender. After draining and cooling them, I toss them with the remaining seasoning blend and 1 tablespoon olive oil.
In a large skillet over medium-high heat, I add the remaining olive oil and sear the steak bites for about 5 to 7 minutes until browned. I remove the steak and set it aside.
Using the same skillet, I cook the potatoes for 10 to 15 minutes, stirring occasionally, until golden brown and fork-tender.
I return the steak to the skillet and stir in the garlic herb butter. I toss everything together until fully coated and fragrant.
Before serving, I garnish the dish with parsley and red pepper flakes for extra flavor and color.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
I sometimes add mushrooms, bell peppers, or onions to make the skillet even more filling. When I want extra heat, I sprinkle in more red pepper flakes or a little cayenne pepper.
For a different flavor profile, I like swapping the Italian seasoning for Cajun seasoning. I also enjoy using sweet potatoes instead of Yukon gold potatoes when I want a slightly sweeter taste.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer warming everything in a skillet over medium heat so the potatoes stay crispy. A microwave also works for a quicker option, though the potatoes may soften a bit.
If I want to freeze leftovers, I place them in a freezer-safe container for up to 2 months. I thaw them overnight in the refrigerator before reheating.
FAQs
Can I use a different cut of steak?
I can easily use ribeye, tenderloin, or even flank steak for this recipe. I just make sure to cut the meat into evenly sized cubes for consistent cooking.
Why do I parboil the potatoes first?
I parboil the potatoes because it helps them cook faster and become crispy on the outside while staying soft inside.
Can I make this recipe ahead of time?
I can prep the seasoning mix, garlic butter, and potatoes ahead of time to make cooking much quicker later.
What skillet works best for this recipe?
I prefer using a large cast-iron skillet because it gives the steak and potatoes a beautiful golden crust.
How do I keep the steak tender?
I avoid overcrowding the skillet and make sure not to overcook the steak. Cooking it quickly over high heat helps keep it juicy.
Conclusion
I love how this Garlic Butter Steak and Potatoes recipe combines simple ingredients into a rich and comforting meal. The crispy potatoes, juicy steak, and flavorful garlic butter create the perfect balance in every bite. It is an easy dinner that feels special enough for weekends but simple enough for busy weeknights too.
A hearty one-skillet garlic butter steak and potatoes recipe made with juicy steak bites and crispy golden potatoes. Finished with rich herb butter for a comforting, restaurant-style meal at home.
Author:Emma
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Ingredients
3 teaspoons salt (or more to taste)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika
2 pounds cubed steak (sirloin or NY Strip)
2 pounds Yukon gold potatoes, peeled and cubed into bite-sized pieces
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (optional, for color)
2 tablespoons olive oil
6 tablespoons unsalted butter, softened
2 tablespoons parsley, chopped
2 tablespoons minced garlic
1 teaspoon salt
Extra parsley for garnish
Red pepper flakes for garnish
Instructions
In a small bowl, combine the salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the seasoning mixture into two equal portions and set aside.
In another bowl, mix the softened butter with the minced garlic and chopped parsley until fully combined. Set aside.
Add the cubed steak to a large bowl. Pour in the Worcestershire sauce and browning sauce if using. Sprinkle in half of the seasoning mixture and toss until the steak is evenly coated.
Bring a pot of water to a boil and parboil the diced potatoes for 5 to 6 minutes until slightly tender. Drain well and allow them to cool slightly. Toss the potatoes with the remaining seasoning mixture and 1 tablespoon olive oil.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and sear for 5 to 7 minutes until browned on all sides. Remove the steak from the skillet and set aside.
In the same skillet, add the potatoes and cook for 10 to 15 minutes, stirring occasionally, until golden brown and fork-tender.
Return the steak to the skillet. Add the garlic herb butter and toss everything together until coated in the buttery sauce.
Garnish with parsley and red pepper flakes before serving.
Notes
Parboiling the potatoes helps them cook faster and develop a crispy golden exterior.
Browning sauce is optional but adds deeper color and flavor to the steak.
For extra heat, increase the red pepper flakes.
Use a cast iron skillet for the best sear on the steak.
Avoid overcrowding the skillet to ensure proper browning.
