Garlic Butter Steak and Potatoes

Steak and potatoes — it doesn’t get more comforting than that. This recipe takes that classic combo and turns it into a skillet meal that’s simple enough for a weeknight but fancy enough to impress company. Juicy steak bites, golden potatoes, and a garlicky herb butter tie everything together in under 30 minutes. It’s one of those recipes that feels indulgent but is surprisingly easy to pull off.

Why I Keep Coming Back to This Recipe

Whenever I’m not sure what to make for dinner, this recipe is my safe bet. The first time I cooked it, my family cleaned their plates before I even sat down. The garlic butter clings to the steak and potatoes in the best way, and every bite feels rich and satisfying without being heavy.

It’s also a lifesaver on nights when I want something hearty but don’t have the time for a complicated meal. With just a few everyday ingredients, I can make something that looks and tastes like it came straight from a steakhouse.

Ingredients You’ll Need

• Steak – Sirloin is my go-to, but New York strip or tenderloin work beautifully. Look for well-marbled cuts for the best flavor.

• Potatoes – Yukon golds are creamy and hold their shape well. Russets work if that’s what you’ve got.

• Seasonings – Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.

• Olive oil – A good extra virgin oil helps everything brown nicely.

• Worcestershire sauce – Adds depth and a touch of tang to the beef.

• Butter – Unsalted, softened to mix easily with herbs.

• Garlic – Freshly minced for that bold, fragrant flavor.

• Fresh herbs – Rosemary, thyme, and parsley make the garlic butter shine.

Step by Step Instructions

1. Season the steak – Toss cubed steak with Worcestershire, spices, and optional browning sauce. Let it rest while you prep the potatoes.

2. Parboil potatoes – Boil diced potatoes for 5–6 minutes until just starting to soften. Drain and season with the remaining spices and olive oil.

3. Sear the steak – Heat oil in a skillet (cast iron works best). Sear steak bites for 5–7 minutes until browned, then set aside.

4. Cook potatoes – Add potatoes to the skillet and cook 10–15 minutes, stirring occasionally, until golden and tender.

5. Bring it all together – Return steak to the pan and stir in garlic herb butter until everything is coated and glossy.

Tips for the Best Results

• Don’t skip the parboil – It ensures potatoes cook evenly and crisp in the skillet.

• Use cast iron if you can – It gives a great sear on both the steak and potatoes.

• Cook steak quickly – Since it’s cubed, steak cooks fast. Sear until just browned to keep it juicy.

• Let the butter melt slowly – Stir it in at the end so the garlic doesn’t burn and the herbs stay fresh.

Serving Ideas

I often serve this dish as-is since it’s already a complete meal. If I’m hosting, I’ll pair it with a cucumber tomato salad or a crisp green salad to lighten things up. A glass of red wine doesn’t hurt either. For a family dinner, some warm bread on the side makes it extra cozy.

Storage and Reheating

• Fridge – Store in an airtight container for up to 3 days.

• Reheat – Warm gently in a skillet with a little olive oil over medium-low heat, or in the oven at 350°F for about 10 minutes. Avoid microwaving if you want the potatoes to stay crisp.

FAQs

What steak works best?
Sirloin is my favorite balance of tenderness and price, but NY strip or tenderloin are excellent too. Avoid tougher cuts like flank or skirt steak.

Do I really have to parboil the potatoes?
Yes, or they won’t cook through evenly. Parboiling ensures the centers are tender while the outsides crisp in the skillet.

Can I make this without fresh herbs?
You can use dried herbs in a pinch, but fresh really makes the butter pop. If using dried, reduce the amount since they’re more concentrated.

What if I want to make it lighter?
Swap half the butter for olive oil and use leaner steak cuts. It won’t be quite as rich but still delicious.

Can I make it ahead?
Yes — parboil the potatoes and marinate the steak earlier in the day. When it’s time to cook, dinner comes together in minutes.

Continue to Content

Yield: 4

Garlic Butter Steak and Potatoes

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Nothing says comfort food like juicy, golden seared steak bites paired with tender, crispy potatoes.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 pounds Yukon gold potatoes, peeled and cubed into bite-sized pieces
• 2 pounds steak (sirloin or NY Strip), cut into cubes
• 2 tablespoons olive oil, divided
• 2 tablespoons Worcestershire sauce
• 1 tablespoon browning sauce (optional, for color)
• 3 teaspoons salt (plus more to taste)
• 2 teaspoons paprika
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

For the Garlic Butter

• 6 tablespoons unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons garlic, minced
• 1 teaspoon salt

For Garnish

• Extra parsley
• Red pepper flakes

Instructions

1. Start by whisking together the salt, paprika, Italian seasoning, garlic powder, and onion powder in a small bowl. Divide this seasoning blend into two equal portions.
2. In another bowl, mash the softened butter with the parsley and minced garlic until smooth and fragrant. Set this aside—it’ll finish the dish beautifully.
3. Toss the cubed steak with Worcestershire sauce, browning sauce (if using), and half of the spice mixture until the meat is well coated.
4. Bring a pot of salted water to a boil and parboil the diced potatoes for about 5–6 minutes, just until they start to soften. Drain them well, then toss with the remaining seasoning mix and one tablespoon of olive oil.
5. Heat the remaining oil in a large skillet over medium-high heat. Sear the steak pieces until browned on all sides, about 5–7 minutes. Remove from the skillet and set aside.
6. In the same skillet, add the potatoes and cook over medium-high heat, stirring occasionally, until golden and fork-tender, about 10–15 minutes.
7. Return the steak to the pan, then stir in the garlic butter. Toss everything together until the meat and potatoes are coated in the buttery goodness. Sprinkle with parsley and red pepper flakes before serving.

Notes

• Fresh parsley gives the best finish, but dried works in a pinch.
  

• Leftovers keep well in the fridge for up to 3 days. Reheat gently in a skillet or in a 350°F oven until warmed through.
  

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1091Total Fat 66gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 31gCholesterol 266mgSodium 2651mgCarbohydrates 56gFiber 6gSugar 6gProtein 66g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Garlic Butter Steak and Potatoes is the kind of recipe that feels timeless — comforting, hearty, and satisfying every time. Whether you’re cooking for a busy weeknight or setting the table for a special dinner, this dish delivers big flavor with minimal effort. One skillet, simple ingredients, and a garlic butter sauce that makes everything better — it doesn’t get much easier than that.

Also try these Steak recipes:-

• Pan Seared Steak with Garlic Butter
• Chipotle Steak (Copycat)
• Roasted Cabbage Steaks