Garlic Butter Steak and Potato skillet has tender, juicy steak with delicious roasted potatoes made all in one pan! A perfect combination that the entire family will love (and devour!)
Garlic Butter Steak and Potato Recipe (all in one pan!)
We are definitely a meat and potatoes type of family. There’s just something to be said about this traditional, hearty combo. It hits the spot everytime. This recipe is no exception. The juicy steak and perfectly cooked potatoes are unbeatable.
The best part is that with this skillet recipe, it could not be easier to put together this family favorite. No messing around with loads of ingredients or dishes. It’s one skillet, a simple list of herbs and seasonings, and your steak and potatoes. Easy as can be.
Next time you’re looking for a classic dinner dish the whole family will enjoy, give this garlic butter steak and potato skillet a try. It’s sure to be a huge hit. It’s hearty and delicious and super easy to put together!
- Olive oil
- Balsamic vinegar
- Dried oregano
- Salt & pepper
- Red pepper flakes
- Yellow potatoes
- Rosemary & oregano
Additions & Substitutions
Potatoes: We used Honey Gold, baby yellow potatoes, and cut them in half. However, you could use any type of yellow potatoes. 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.
Steak: Flank, tri-tip, or ribeye steaks work the best for this recipe.
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.
Red pepper flakes: You can leave the red pepper flakes out if you’re not a fan of spice!
How to Make Garlic Butter Steak and Potato 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 potatoes 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 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.
How to Store Leftovers
Refrigerate leftover meat and potatoes for up to 3 days. Use the meat in salads or a sandwich to avoid reheating meat.
If you do reheat, you can do so in the microwave, but the meat will begin to get a bit tough if it’s reheated too long.
More Great Dinner Recipes
Garlic Butter Steak Bites | One-Pot Chicken Parmesan Pasta | Korean Beef Bowl | Bang Bang Shrimp (Copycat Bonefish Grill) | Sheet Pan Quesadillas | Chicken Pot Pie Skillet | Meatball Parmesan | One Pan Enchiladas | Everything Bagel Pasta
Garlic Butter Steak and Potatoes Skillet
- 4 tbsp olive oil divided
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1½ tsp salt divided
- ½ tsp black pepper
- 1 tsp red pepper flakes divided
- 4 cloves garlic minced
- 1½ pounds steak flank, tri-tip, or ribeye – sliced against the grain into strips
- 4 tbsp salted butter divided
- 1½ pounds baby yellow potatoes halved or quartered (we used Honey Gold here)
- 1 tbsp fresh, minced rosemary
- 1 tbsp fresh, chopped oregano
- 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.
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.
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