If you're craving a meal that's satisfying, fast, and packed with flavor, this Garlic Butter Steak and Potatoes Skillet Recipe is an absolute winner. Perfect for a weeknight dinner or a weekend indulgence, it combines juicy, seared steak and tender, toasty potatoes all cooked in one pan with a rich garlic butter sauce. You'll notice how simple ingredients can come together for a dish that feels both cozy and impressive.
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What Sets This Apart
I love this recipe because it gives you a restaurant-worthy steak dinner without needing a grill or fancy tools. The steak is marinated just long enough to boost flavor, while the golden potatoes soak up all that garlicky butter goodness right in the skillet.
- Consistent Results: Marinating the steak bits beforehand ensures every bite is tender and flavorful.
- Rich, Balanced Flavor: The butter and fresh herbs create a glossy, fragrant sauce that ties everything together.
- Pantry-First Ingredients: Most of what you need probably lives in your fridge and spice rack already.
- Weeknight Friendly: The entire meal is done in about 25 minutes, perfect for busy nights.
Ingredient Snapshot
The key to this Garlic Butter Steak and Potatoes Skillet Recipe's success is choosing fresh herbs and cutting your steak against the grain. Good quality steak doesn't have to mean expensive cuts-flank or strip steaks work wonderfully here.
- Flank steak: Slice thinly against the grain for tenderness; you can swap ribeye or strip steak if preferred.
- Baby yellow potatoes: Quartered evenly so they cook through and get crisp all over.
- Fresh garlic: Minced finely to release fragrant oils and blend into the butter.
- Herbs (thyme, rosemary, oregano): Fresh herbs add brightness and depth, don't use dried here.
- Soy sauce and hot sauce: The marinade's umami and kick balance the rich butter perfectly.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Garlic Butter Steak and Potatoes Skillet Recipe
Step 1 - Prep & Season
Start by thinly slicing your steak against the grain-this helps it stay tender rather than tough. Toss the strips in a bowl with soy sauce, olive oil, hot sauce, and freshly cracked pepper. Let it marinate while you tackle the potatoes. You'll notice the steak develops a bit of sheen and a deeper color as the flavors meld, which is your green light to move on.
Step 2 - Build Flavor
Heat your skillet on medium-high and combine olive oil with a tablespoon of butter. Once that butter melts and starts to bubble gently, add your quartered potatoes. Give them some space and don't rush stirring; let them develop a golden crust for the first 4 minutes, then stir and cook 4-5 minutes more until fork-tender and slightly browned. Remove these and keep warm while you cook the steak in the same pan with the remaining butter, garlic, and fresh herbs-the aromatic garlic butter melds into the steak beautifully here.
Step 3 - Finish for Best Texture
Cook your steak strips about a minute per side, adjusting for preferred doneness-medium-rare cooks quick and juicy. If you want a deeper glaze, stir the reserved marinade in during the last minute. Return the potatoes to the pan, toss gently so they soak up all the garlicky goodness, then season with salt and pepper to taste. This final step seals in that glossy finish you'll love.
Cook's Notes & Tricks
This recipe is surprisingly forgiving if you keep a few key pointers in mind. I remember the first time I overcooked the steak slightly-it still tasted good but lost that tender quality I was after. Adjust timing carefully and rely on visual cues.
- Doneness Cue: Look for a golden crust on the steak edges and a soft touch indicating medium-rare.
- Temperature Trick: Keep your pan at medium to medium-high heat; too hot burns garlic, too low keeps steak from browning.
- Make-Ahead Move: Marinate the steak up to 2 hours in advance to deepen flavor without losing tenderness.
- Avoid This Pitfall: Don't overcrowd the pan or your steak and potatoes will steam instead of sear.
Serve & Enjoy
Finishing Touches
I like to sprinkle a little extra fresh herbs and cracked chili flakes on top right before serving-it adds brightness and just the right amount of heat. A light dusting of parmesan cheese over the potatoes is optional but totally worth it for the extra savory pop.
Pairs Beautifully With
A simple green side salad or steamed vegetables provide a crisp contrast to this rich Garlic Butter Steak and Potatoes Skillet Recipe. A chilled glass of light red wine or your favorite iced tea rounds it out nicely.
Simple Plating Wins
Serve everything right from the skillet for rustic charm, or plate the steak strips artfully atop the potatoes with herb sprigs for a polished look. Either way, the glossy garlic butter sauce shines and invites you to dig in.
Make-Ahead, Storage & Reheat
Storing Leftovers
Transfer leftovers to an airtight container and store in the fridge up to 3 days. The potatoes will soften a bit over time but taste delicious reheated with a splash of butter or olive oil to revive their texture.
Freezing Tips
This dish freezes well if you keep steak and potatoes together in a freeze-safe container. Thaw overnight in the fridge before reheating. Note that potatoes may lose some crispness, so reheating crisp methods are key.
Reheating Garlic Butter Steak and Potatoes Skillet Recipe Without Drying Out
Gently reheat in a skillet over medium-low heat with a little butter or olive oil to keep everything juicy. Alternatively, use an oven at 300°F (150°C) wrapped loosely in foil for about 10-15 minutes. Avoid microwaving alone or use a low setting with short bursts and a damp paper towel to prevent drying.
Frequently Asked Questions
Absolutely. Flank steak is great for its flavor and quick cooking, but ribeye, strip steak, or tenderloin also work well. Just adjust cooking times slightly based on thickness.
Marinating is highly recommended to add flavor and tenderize the meat, but if you're short on time, seasoning the steak well and sautéeing will still yield tasty results.
Yes, simply substitute soy sauce with coconut aminos or tamari to make it gluten-free and paleo-friendly without sacrificing flavor.
Reheating in a skillet over medium-low heat with a bit of butter keeps the steak juicy and revives the potatoes' outer crispness better than a microwave.
Final Thoughts
This Garlic Butter Steak and Potatoes Skillet Recipe is one of those meals that feels like a treat but is so straightforward you'll want to make it again and again. I always appreciate a dish that respects both flavor and time, and this skillet dinner hits that sweet spot effortlessly. Next time you want something hearty with minimal fuss, you'll have this gem ready to go.
PrintFull Recipe
Garlic Butter Steak and Potatoes Skillet Recipe
This Garlic Butter Steak and Potatoes Skillet is a quick and flavorful one-pan meal featuring tender marinated flank steak cooked with garlic, fresh herbs, and golden baby potatoes. Perfect for a satisfying dinner, this recipe combines juicy, browned steak strips with crispy, herb-infused potatoes all cooked in a savory garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Steak and Potatoes
- 1 ½ lb flank steak, sliced against the grain
- 1 ½ lb baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and fresh cracked pepper to taste
- Crushed red chili pepper flakes, optional
- Parmesan cheese, optional for garnish
Marinade
- ⅓ cup soy sauce (or coconut aminos for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (e.g., Sriracha)
- Fresh cracked pepper to taste
Instructions
- Marinate Steak: In a large bowl, combine sliced steak strips with soy sauce, olive oil, fresh cracked pepper, and hot sauce. Mix well and set aside to marinate while you prepare the potatoes.
- Cook Potatoes: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add the quartered potatoes. Cook for about 4 minutes without stirring, then stir and continue to cook for an additional 5 minutes until potatoes are golden brown and tender when pierced with a fork. Transfer potatoes to a plate and set aside.
- Sauté Garlic and Herbs: Using the same skillet over medium heat, add the remaining 2 tablespoons butter, minced garlic, crushed red chili flakes (if using), and the chopped fresh thyme, rosemary, and oregano. Stir to combine and cook until fragrant, about 1 minute.
- Cook Steak: Lay the marinated steak strips in a single layer in the skillet. Keep the reserved marinade for later. Sear the steak strips for 1 minute on each side until nicely browned and cooked to your preferred doneness. Adjust cooking time for thicker strips or desired steak temperature.
- Add Marinade and Potatoes: Just before the steak finishes cooking, stir in the reserved marinade and cook for an additional 1 minute to enhance the sauce. Then return the cooked potatoes to the skillet and toss everything together to heat through. Season with salt and pepper as needed.
- Serve: Remove the skillet from heat and serve immediately. Garnish with extra crushed chili flakes, fresh herbs, and a sprinkle of Parmesan cheese over the potatoes if desired. Enjoy your flavorful garlic butter steak and potatoes!
Notes
- For a gluten-free option, substitute soy sauce with coconut aminos.
- You can use other cuts of steak such as ribeye, tenderloin, or strip loin for added tenderness and flavor.
- Adjust chili flakes according to spice preference or omit for milder taste.
- Parmesan cheese is optional but adds a savory finishing touch to the potatoes.
- If potatoes are not fork-tender after the initial cooking, cover the skillet and cook for a few more minutes on low heat.
- Use fresh herbs for the best aroma; dried herbs can be substituted but use half the amount.
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