I love this dish for how effortlessly it comes together. It’s all done in one skillet, which means fewer dishes, and the flavors are bold and comforting. The potatoes get crispy on the outside and buttery inside, while the steak sears to perfection with just the right amount of garlic and herbs. Whether I’m cooking for my family or just myself, this is a recipe I return to again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ lbs sirloin steak, cut into 1-inch cubes
1 lb Yukon Gold potatoes, diced ½-inch
4 tbsp unsalted butter, divided
1 tbsp olive oil
4 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried oregano
½ tsp kosher salt
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Directions
I heat a large skillet over medium-high heat and add 1 tablespoon of olive oil along with 2 tablespoons of butter.
Once the butter melts, I add the diced potatoes, garlic, rosemary, oregano, salt, and pepper. I let the potatoes cook undisturbed for 7–8 minutes so they get nice and crispy on the bottom, then stir and cook another 3–4 minutes until they’re fork-tender. I remove them to a plate and set aside.
I increase the heat to high and melt the remaining 2 tablespoons of butter in the same skillet. Then I add the steak cubes, searing for about 1 minute without moving them, then tossing for another 1–2 minutes until they reach my desired doneness.
I return the cooked potatoes to the skillet, toss everything together to coat in the garlic butter, and finish with a sprinkle of fresh chopped parsley.
Servings and timing
This recipe serves about 4 people. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Sometimes I swap the Yukon Gold potatoes with sweet potatoes for a slightly sweeter flavor. If I want a bit of heat, I add a pinch of red pepper flakes while cooking the potatoes. For a more herbaceous touch, I toss in some fresh thyme or a squeeze of lemon juice right before serving to brighten it up.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to bring back the crispness in the potatoes and keep the steak tender. The microwave works too, but I prefer the skillet for texture.
FAQs
What’s the best cut of steak to use?
I usually go with sirloin because it cooks quickly and stays juicy, but ribeye or New York strip also work beautifully if I’m looking for something more indulgent.
Can I make this recipe ahead of time?
I like to prep the potatoes and steak in advance, but I cook everything fresh for the best texture. The garlic butter and quick sear don’t take long, so it’s easiest to do it all just before serving.
How do I keep the steak tender?
I make sure not to overcook it—just a quick sear on high heat is enough. Letting it rest for a minute or two after cooking helps the juices redistribute.
Can I add vegetables?
Yes, I often toss in some green beans or broccoli with the potatoes for extra color and nutrition. Just be sure not to overcrowd the pan so everything cooks evenly.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free. Just double-check spice labels if you’re cooking for someone with sensitivities.
Conclusion
Garlic Butter Steak & Potatoes is the kind of recipe I keep in my weeknight rotation because it’s fast, satisfying, and full of rich, savory flavor. The combination of crispy potatoes and juicy steak coated in herbaceous garlic butter never fails to impress—especially when it all comes together in just one pan.
Juicy steak bites and crispy golden potatoes cooked in rich garlic herb butter. This one-pan garlic butter steak & potatoes is ready in 25 minutes and perfect for weeknight dinners.
Ingredients
1½ lbs sirloin steak, cut into 1-inch cubes
1 lb Yukon Gold potatoes, diced ½-inch
4 tbsp unsalted butter, divided
1 tbsp olive oil
4 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried oregano
½ tsp kosher salt
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter.
Add diced potatoes, minced garlic, rosemary, oregano, salt, and pepper. Cook undisturbed for 7–8 minutes to form a crust, then stir and cook another 3–4 minutes until potatoes are fork-tender. Transfer to a plate and set aside.
Increase skillet heat to high. Add remaining 2 tbsp butter. Add steak cubes and sear for 1 minute without moving, then toss and cook an additional 1–2 minutes until browned and cooked to desired doneness.
Return cooked potatoes to the skillet, toss to coat everything in the garlic butter, and heat through.
Garnish with chopped fresh parsley and serve immediately.
Notes
Use a cast iron skillet for the best sear on both potatoes and steak.
For extra flavor, finish with a squeeze of lemon or a sprinkle of parmesan.
Adjust herb blend to your taste — thyme or Italian seasoning work great too.
