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Garlic Butter Steak and Potatoes Skillet

A hearty one-skillet dinner with seared steak, golden potatoes, garlic butter, and fresh herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1 1/2 pounds Yukon Gold potatoes cut into bite-size wedges
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
For the steak
  • 1 1/4 pounds sirloin steak cut into strips or bite-size pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
For the garlic butter
  • 3 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 tablespoon fresh parsley chopped, plus more for garnish

Equipment

  • 1 large skillet cast iron or other heavy skillet preferred
  • 1 mixing bowl
  • 1 tongs or spatula
  • 1 cutting board
  • 1 knife

Method
 

Prepare the potatoes
  1. In a large bowl, toss the potato wedges with olive oil, salt, black pepper, and smoked paprika until evenly coated.
  2. Heat a large heavy skillet over medium heat. Add the potatoes in a single layer and cook for 12 to 15 minutes, stirring every few minutes, until golden and nearly tender.
  3. Cover the skillet for 3 to 5 minutes to help the centers soften, then transfer the potatoes to a plate and keep warm.
Cook the steak and finish the dish
  1. Pat the steak dry with paper towels, then season it with salt, black pepper, and garlic powder.
  2. Increase the heat to medium-high. Add the steak to the hot skillet in a single layer and sear for 2 to 4 minutes, turning once or twice, until browned on the outside and cooked to your preferred doneness. Cook in batches if needed.
  3. Lower the heat to medium. Add the butter, minced garlic, thyme, and rosemary to the skillet. Stir for about 30 seconds, just until fragrant.
  4. Return the potatoes to the skillet and toss everything gently in the garlic butter. Sprinkle in the parsley and stir until well coated.
  5. Taste and adjust seasoning if needed. Garnish with extra chopped parsley and serve hot.

Notes

Cut the potatoes evenly for consistent cooking. Avoid overcrowding the skillet so the steak and potatoes brown properly. Use a thermometer if desired to check steak doneness, and reheat leftovers gently to keep the steak tender.