Few dinners feel as satisfying as a juicy steak with golden potatoes, all kissed with garlicky butter. It’s the kind of meal that feels fancy but doesn’t ask much from you. You get crispy edges, tender centers, and that rich, savory flavor that makes everyone quiet at the table.
This version keeps things simple and straightforward, no special equipment or chef skills needed. If you can sear, stir, and spoon butter, you can nail this recipe.
Table of Contents
What Makes This Recipe So Good
- One pan, big payoff: Everything cooks in the same skillet, so cleanup is easy and flavors build naturally.
- Garlic butter does the heavy lifting: A quick baste at the end gives the steak and potatoes restaurant-level richness.
- Flexible and forgiving: Works with different cuts of steak and various types of potatoes. It’s hard to mess up.
- Quick cook time: Dinner is ready in about 35–45 minutes, depending on your potato choice and steak thickness.
- Crowd-pleasing flavors: Crispy potatoes, juicy steak, and fragrant herbs make a combination that never gets old.
Ingredients
- 1 to 1.5 pounds steak (ribeye, New York strip, or sirloin; about 1 to 1.25 inches thick)
- 1.5 pounds baby potatoes or Yukon Golds, cut into 1-inch pieces
- 4 tablespoons unsalted butter, divided (plus more to taste)
- 2 tablespoons olive oil
- 4 cloves garlic, minced (or thinly sliced to prevent burning)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional, for the potatoes)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2–3 sprigs fresh rosemary (optional, but great for basting)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice or a few lemon wedges (optional, for brightness)
Step-by-Step Instructions
- Bring steak to room temp: Take your steak out of the fridge 20–30 minutes before cooking.
Pat it dry with paper towels. Season both sides generously with salt and pepper. Set aside.
- Par-cook the potatoes: Place the cut potatoes in a pot of cold, salted water.
Bring to a boil and cook 6–8 minutes until just tender when pierced but not falling apart. Drain well.
- Brown the potatoes: Heat a large heavy skillet (cast iron is best) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
When hot and foamy, add the drained potatoes in a single layer. Sprinkle with 1/2 teaspoon salt, pepper, and smoked paprika if using. Cook 6–8 minutes, turning occasionally, until crisp and golden.
Transfer to a plate.
- Prep the pan for steak: Wipe out any excess burnt bits if needed, but keep flavorful browned bits. Add 1 tablespoon olive oil and heat until shimmering.
- Sear the steak: Place the steak in the hot pan. Don’t move it for 2–3 minutes to build a crust.
Flip and sear another 2–3 minutes. Reduce the heat to medium.
- Add aromatics and butter: Add 2 tablespoons butter, the garlic, thyme, and rosemary sprigs to the pan. Tilt the pan and spoon the foaming butter over the steak repeatedly for 1–2 minutes.
This bastes flavor and helps finish the cook.
- Check doneness: Use an instant-read thermometer. Aim for 125°F for rare, 130–135°F for medium-rare, 140°F for medium. Pull the steak a few degrees early; it will rise while resting.
- Rest the steak: Transfer the steak to a plate.
Spoon some of the garlic butter over it and tent loosely with foil. Rest 5–10 minutes.
- Finish the potatoes: Return the potatoes to the pan with the remaining butter and aromatics. Toss over medium heat for 2–3 minutes to coat with the garlicky butter.
Squeeze in a little lemon juice if you like.
- Slice and serve: Slice the steak against the grain. Plate with the buttery potatoes, drizzle any pan juices on top, and garnish with parsley. Taste and adjust salt and pepper.
Keeping It Fresh
- Storage: Leftovers keep in an airtight container in the fridge for 3–4 days.
- Reheating steak: Warm gently in a 250°F oven until just heated through, then give it a quick 30-second sear in a hot pan if you want to revive the crust.
Avoid microwaving if possible.
- Reheating potatoes: Re-crisp in a skillet with a teaspoon of oil or in a 400°F oven for 8–10 minutes. They’ll taste almost like fresh.
- Freezing: Steak can be frozen for up to 2 months, but the texture will be better fresh. Potatoes don’t freeze well once cooked; they can turn grainy.
Health Benefits
- Protein-rich: Steak provides complete protein to support muscle repair and satiety.
- Iron and B vitamins: Red meat offers heme iron and B12, which help with energy and red blood cell production.
- Potassium and fiber: Potatoes, especially with the skin on, add potassium and some fiber for heart and digestive health.
- Healthy fats balance: Using olive oil alongside butter brings a mix of monounsaturated and saturated fats for flavor and balance.
- Fresh herbs and garlic: Garlic and herbs add antioxidants and bold flavor, helping you rely less on heavy sauces.
What Not to Do
- Don’t skip drying the steak: Moisture prevents a good sear and crust.
- Don’t crowd the pan: Overcrowding traps steam and stops browning.
Cook in batches if needed.
- Don’t burn the garlic: Add it with butter and lower heat. Burnt garlic turns bitter fast.
- Don’t slice right away: Resting keeps the juices in the steak, not on the cutting board.
- Don’t rely on guesswork: Use a thermometer for consistent doneness.
Alternatives
- Different cuts: Try flat iron, hanger, or skirt steak. For thinner cuts, sear hot and fast, then baste briefly.
- Potato swaps: Use fingerlings, red potatoes, or sweet potatoes.
Sweet potatoes cook faster; keep an eye on them.
- Herb variations: Swap thyme and rosemary for sage or oregano. Chives and parsley are great for a fresh finish.
- Dairy-free: Use a quality dairy-free butter or all olive oil. Add a splash of chicken stock for richness.
- Grill option: Grill the steak to your preferred doneness, while crisping potatoes in a cast iron on the grill grates.
- Add-ons: Sauté mushrooms or asparagus in the garlicky butter after the steak for a complete skillet dinner.
FAQ
What’s the best steak for this recipe?
Ribeye and New York strip are top choices for tenderness and flavor.
Sirloin is leaner but still tasty and more budget-friendly. Aim for about 1 to 1.25 inches thick for even cooking.
How do I know when the potatoes are ready to sear?
After par-cooking, they should be just tender when pierced but not crumbling. They’ll finish in the skillet, where they’ll crisp up and brown.
Can I skip the par-boil step?
You can, but it takes longer to get tender centers and crispy edges.
Par-boiling gives you that creamy interior and speeds things up.
How much garlic is too much?
Four cloves is a solid baseline. If you love garlic, add another clove or two, but keep the heat moderate to avoid burning. Sliced garlic is less likely to burn than minced.
What if I don’t have fresh herbs?
Use dried thyme or rosemary.
Dried herbs are more potent, so use about half the amount and add them earlier so they bloom in the fat.
How do I keep the steak juicy?
Season well, sear hot, baste with butter, and let it rest. Pull the steak off the heat a few degrees before your target temperature to account for carryover cooking.
Can I make this with chicken?
Yes. Use boneless, skinless thighs or breasts.
Adjust cooking time to reach 165°F internal temperature. The garlic butter and herb approach still works beautifully.
Is cast iron required?
Not required, but ideal. Cast iron holds heat, builds a great crust, and transitions easily from high heat to gentle basting.
How can I lighten this dish?
Use less butter, leaner steak like sirloin, and add a side salad or steamed greens.
A squeeze of lemon also brightens the dish without extra calories.
Can I make it ahead?
You can par-cook the potatoes ahead and store them in the fridge. Sear the steak and finish everything in the skillet just before serving for best texture.
In Conclusion
Garlic butter steak and potatoes is the kind of meal that feels special without being fussy. With a hot pan, a few fresh herbs, and a knob of butter, you can turn simple ingredients into something worth gathering for.
Keep the steps simple, trust your thermometer, and don’t rush the rest. You’ll end up with a steak that’s juicy, potatoes that are crisp, and a dinner that tastes like you worked much harder than you did.
Ingredients
Instructions
- Bring steak to room temp: Take your steak out of the fridge 20–30 minutes before cooking. Pat it dry with paper towels. Season both sides generously with salt and pepper. Set aside.
- Par-cook the potatoes: Place the cut potatoes in a pot of cold, salted water. Bring to a boil and cook 6–8 minutes until just tender when pierced but not falling apart. Drain well.
- Brown the potatoes: Heat a large heavy skillet (cast iron is best) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and foamy, add the drained potatoes in a single layer. Sprinkle with 1/2 teaspoon salt, pepper, and smoked paprika if using. Cook 6–8 minutes, turning occasionally, until crisp and golden. Transfer to a plate.
- Prep the pan for steak: Wipe out any excess burnt bits if needed, but keep flavorful browned bits. Add 1 tablespoon olive oil and heat until shimmering.
- Sear the steak: Place the steak in the hot pan. Don’t move it for 2–3 minutes to build a crust. Flip and sear another 2–3 minutes. Reduce the heat to medium.
- Add aromatics and butter: Add 2 tablespoons butter, the garlic, thyme, and rosemary sprigs to the pan. Tilt the pan and spoon the foaming butter over the steak repeatedly for 1–2 minutes. This bastes flavor and helps finish the cook.
- Check doneness: Use an instant-read thermometer. Aim for 125°F for rare, 130–135°F for medium-rare, 140°F for medium. Pull the steak a few degrees early; it will rise while resting.
- Rest the steak: Transfer the steak to a plate. Spoon some of the garlic butter over it and tent loosely with foil. Rest 5–10 minutes.
- Finish the potatoes: Return the potatoes to the pan with the remaining butter and aromatics. Toss over medium heat for 2–3 minutes to coat with the garlicky butter. Squeeze in a little lemon juice if you like.
- Slice and serve: Slice the steak against the grain. Plate with the buttery potatoes, drizzle any pan juices on top, and garnish with parsley. Taste and adjust salt and pepper.
