When you’re craving a meal that’s hearty, flavorful, and ready in no time, this Garlic Butter Steak and Potatoes Skillet recipe is your go-to. The rich garlic butter seasoning is a game-changer—one taste, and you’ll be hooked! With only a few simple ingredients and a quick 10-minute prep, this dish brings restaurant-quality flavors right to your table without the fuss.
Garlic Steak and Potatoes
This garlic butter steak and potatoes skillet is one of those meals that feels fancy but is super easy to make. Juicy bites of steak and crispy potatoes get tossed in a buttery garlic sauce that’s rich and comforting, perfect for a quick dinner any night of the week. It’s loaded with flavor and couldn’t be simpler to throw together.
We’ve made this recipe with the goal of keeping things simple and tasty. Using a cast-iron skillet helps get a nice sear, while fresh rosemary and oregano herbs bring out a delicious aroma that pairs perfectly with the garlic butter. Each step is straightforward, and we’ve designed it to be as foolproof as possible.
Trust us, this recipe works. We’ve tested every little detail, so you can feel confident it’ll turn out just right. With tips like drying the steak for a good sear and cooking in small batches, this skillet dinner is easy to make and packed with flavor. You’ll get a meal that’s way better than takeout, all in just about 30 minutes.
Skillet Steak and Potatoes Ingredients
- Olive oil
- Balsamic vinegar
- Dried oregano
- Salt & pepper
- Red pepper flakes: You can leave the red pepper flakes out if you’re not a fan of spice!
- Garlic: You can use fresh garlic cloves and chop them yourself, using a knife or garlic press. You could also use a jar of minced garlic.
- Steak: Sirloin steak, strip steak, Flank steak or ribeye steaks work the best for this recipe.
- Butter
- Yellow potatoes: We used Honey Gold, baby yellow potatoes, and cut them in half. However, you could use any type of yellow potatoes (Yukon gold potatoes work great). If using baby potatoes, simply cut them in half and if you’re using larger potatoes you will want to quarter them. You could also use red potatoes if needed for this recipe.
- Rosemary & oregano
How to make Garlic Butter Steak and Potatoes Skillet
- Combine olive oil, balsamic vinegar, dried oregano, salt, black pepper, red pepper flakes, and minced garlic cloves in a bag and marinate meat in the plastic bag.
- Cut potatoes in half and place them in a bowl. Cover them with water, add the rest of the salt. Microwave for 5 minutes, then drain.
- Heat the olive oil and butter in a skillet. Add the drained potatoes to the skillet and saute until they are soft and tender.
Pro Tip: Use a stainless steel or cast iron skillet for this dish. A non-stick pan is not conducive to getting a good crisp browning on the potatoes or on the steak, especially. - Remove the potato wedges from the pan and set aside. In the same skillet, add butter, cloves of minced garlic, red pepper flakes, the fresh rosemary and oregano and let simmer.
- Remove the meat from the steak marinade and gently pat the meat and remove excess moisture (we used paper towel).
Pro-Tip: Excess liquid will prevent the meat from browning quickly and will “boil” the meat, resulting in a tougher, less flavorful steak. This is why you want to make sure the skillet is hot before adding the meat and also why it’s best to cook just a few pieces at a time so there is plenty of room for released liquid to move away from the meat and evaporate. Patting out some of the excess moisture from the marinade before adding it to the skillet will also help. - Working in batches, place several strips of meat into the hot skillet.
- Brown the meat on each side.
- When all of the meat has cooked, return all meat and potatoes to the skillet and heat through.
Proper STorage
In the Fridge: To store leftovers, place the garlic butter steak and potatoes in an airtight container and refrigerate. They’ll stay fresh for up to 3 days. Just be sure to keep everything tightly sealed to maintain flavor and moisture.
In the Freezer: For longer storage, you can freeze this recipe. Let the cooked steak bites and potatoes cool completely, then transfer them to a freezer-safe container. Freeze for up to 2 months. When you’re ready to eat, thaw in the refrigerator overnight, then follow the reheating instructions below to enjoy.
Reheating: For the best results, reheat your garlic butter steak and potatoes in a skillet over medium heat until warmed through, which helps retain their texture and flavor. You can also microwave individual portions in 30-second intervals, stirring between each interval, until heated. If using an oven, transfer the leftovers to a baking dish and heat at 350°F for about 10-15 minutes, or until warmed through.
Serving Suggestions
We love to serve steak and potatoes with a green vegetable, like our Garlic Green Beans it a simple side salad. It is also great with some Air Fryer Garlic Knots or Pull-Apart Garlic Bread.
More Dinner Ideas With Steak
- Garlic Butter Steak Bites
- Air Fryer Steak Bites
- Sheet Pan Steak And Veggies
- Pepper Steak
- Asian Steak Bites
- Best Steak Marinade Recipe
Garlic Butter Steak and Potatoes Skillet
Video
Ingredients
- 4 tablespoons olive oil divided in half
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1½ teaspoon salt divided into ½ teaspoon and 1 teaspoon
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes divided in half
- 4 cloves garlic minced and divided in half
- 1½ pounds steak flank, tri-tip, or ribeye – sliced against the grain into strips
- 4 tablespoons salted butter divided
- 1½ pounds baby yellow potatoes halved or quartered (we used Honey Gold here)
- 1 tablespoon fresh, minced rosemary
- 1 tablespoon fresh, chopped oregano
Instructions
- In a gallon size plastic zip bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 of the minced garlic cloves. Place meat into the plastic bag and seal. Allow the meat to marinate while preparing the potatoes.
- Place halved potatoes into a microwave-safe bowl and cover with water. Add remaining 1 teaspoon of salt to the potatoes and water. Microwave on high power for 5 minutes. Drain potatoes.
- In a 12-inch stainless steel skillet, heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted.
- Transfer drained potatoes to the pre-heated skillet. Saute over medium heat, stirring occasionally, until potatoes are browned and tender all the way through (approximately 10 minutes).
- Remove potatoes to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter, the remaining 2 cloves of minced garlic, the remaining ½ teaspoon red pepper flakes, the fresh rosemary and oregano. Bring the butter and seasonings to a simmer over medium high heat. Do not burn garlic.
- While the pan is heating, remove the meat from the marinade. Use paper towels to gently pat the meat and remove excess moisture.
- Working in batches, place several strips of meat into the hot skillet. Brown the meat on each side. *See notes regarding excess liquid. Adjust cooking time according to your preference for doneness of the meat. The meat should cook only a couple minutes on each side for a medium doneness.
- When all of the meat has been browned, return all meat and potatoes to the skillet and heat through. Serve immediately.
Jenn’s Notes
Nutrition Info
Just one skillet is needed to make this classic combination of meat and potatoes. This hearty meal will hit the spot every time. The tender steak and soft-cooked potatoes are bursting with flavor. This is a dish that will make everyone’s belly very happy.
The combination of meat and potatoes are pretty good…. My family loved it. The only thing I did differently is I cut the rib eye thinner strips of meat… I let have a little bit of juice to coat the potatoes
Sounds delicious. Can’t wait to try this recipe.