Save There's something about the sound of a hot skillet that makes everything feel intentional in the kitchen—that sizzle when butter meets garlic is basically a timer telling you something delicious is happening. I stumbled onto this garlic butter steak and potato skillet one weeknight when I was tired of overthinking dinner, and it turned out to be exactly what I needed: restaurant-quality flavor without the fuss. The steak stays tender, the potatoes turn impossibly crispy, and that buttery sauce brings it all together like they were always meant to be on the same plate. It's the kind of meal that feels fancy enough for company but easy enough for a Tuesday.
I made this for my neighbor last month when she mentioned being overwhelmed by work, and watching her face light up when she tasted it reminded me why I love cooking for people. She asked for the recipe before she'd even finished her first bite, and now I see her car in the driveway with the smell of garlic butter wafting over—which might be my favorite form of flattery.
Ingredients
- Sirloin steak (1.5 lbs, cut into 1-inch cubes): Sirloin is forgiving—it stays tender when you don't overcook it, and these bite-sized pieces cook fast and sear beautifully.
- Baby gold potatoes (1.5 lbs, quartered): Gold potatoes have just enough starch to crisp up at the edges while staying creamy inside; don't skip quartering them or they'll take forever.
- Olive oil (3 tablespoons total): Use it to coat the steak and get those potatoes golden—this is where flavor starts.
- Unsalted butter (4 tablespoons): Good butter makes the difference between a sauce and a revelation; don't be shy with it.
- Garlic (5 cloves, minced): Fresh garlic is non-negotiable here—it transforms from raw sharpness to mellow sweetness as it blooms in hot butter, and that's the whole magic trick.
- Smoked paprika (1/2 teaspoon): This adds a subtle smokiness that makes people think you've been cooking all day.
- Fresh parsley and chives: The herbs brighten everything at the end; fresh makes you taste the difference immediately.
- Kosher salt and black pepper: Season generously—this isn't a delicate dish, it's meant to taste bold.
- Dried Italian herbs (1 teaspoon): These season the steak before it hits the pan, building flavor from the beginning.
Instructions
- Prep and marinate the steak:
- Toss your steak cubes with oil, salt, pepper, and herbs in a bowl—this only takes a minute, but those 10 minutes of sitting lets the seasonings really cling to the meat and start doing their job.
- Crisp up the potatoes:
- Heat oil in your skillet over medium heat, add the potatoes, and let them sit undisturbed for a few minutes so they brown properly; stirring occasionally means you're checking for that golden crust without fussing too much. You want them sizzling and crispy by the edges, about 15 minutes total.
- Sear the steak hard and fast:
- Turn the heat up to medium-high and lay the steak cubes in the hot skillet in a single layer—you should hear them protest immediately. Let each side get a deep brown crust (2 to 3 minutes per side) without moving them around, then set them aside; this is where the flavor gets built.
- Make the garlic butter sauce:
- Turn heat down to medium, add butter to the empty pan, and the moment it melts and smells warm, add your minced garlic and paprika. You'll smell it transform in about a minute—stay right there because that's the cue to keep going.
- Bring it all together:
- Return the potatoes and steak to the skillet, toss everything in that golden butter, and let it warm through for just a minute or two so all the flavors get acquainted. This is the moment it stops being ingredients and becomes dinner.
- Finish and serve:
- Take it off the heat, scatter parsley and chives over the top, and serve immediately while the butter is still glossy and the steak is still warm.
Save My son actually asked for seconds the first time I made this, which in 11-year-old language means it's now a permanent rotation in our house. There's something about a skillet meal that feels less formal than plated food, like everyone's invited to just dig in and enjoy themselves.
Why Cast Iron Changes Everything
A cast-iron skillet holds heat so evenly that your potatoes crisp up at the same rate everywhere, and the steak sears with this beautiful, even crust that you just can't get in other pans. If you don't have cast iron, a stainless steel skillet works fine—just be more careful about heat distribution and give your potatoes a little extra attention so they cook evenly.
Building Depth With That Garlic Butter
The garlic butter isn't just a finishing touch; it's actually the soul of this dish. When garlic hits hot butter, the heat mellows it out and brings this deep, almost nutty sweetness that makes people taste luxury instead of garlic. The paprika adds another layer—it brings smoke and color without being spicy, so it rounds out everything beautifully.
Making It Your Own
I've made this recipe probably thirty times now, and I keep finding new ways to twist it depending on what's in my fridge or what mood I'm in. One night I added a splash of balsamic vinegar to the butter sauce, another night I threw in sliced mushrooms that got soft and golden right alongside the potatoes. The base recipe is solid enough that it can handle your experiments.
- A squeeze of fresh lemon juice added to the butter sauce at the very end brings brightness and cuts through the richness beautifully.
- If you want to add vegetables like green beans or asparagus, toss them in during the last few minutes so they stay crisp and don't get lost.
- Worcestershire sauce is a secret weapon—just a tablespoon stirred into the butter sauce adds savory depth that tastes like you've been cooking for hours.
Save This skillet meal has become my answer to the question 'what should we make for dinner?'—it's become reliable in the best way. Serve it with crusty bread, a green salad, or honestly just by itself because the sauce is worth every bit of attention.
Recipe FAQs
- → What cut of steak works best?
Sirloin is recommended for its balance of tenderness and flavor, but ribeye or strip steak also work beautifully. Cut the steak into uniform 1-inch cubes for even cooking.
- → Can I make this ahead?
The components can be prepped in advance—cut the steak and potatoes earlier in the day. For best results, cook everything just before serving to maintain the crispy texture of the potatoes and tender juiciness of the steak.
- → How do I know when the steak is done?
Sear the cubes for 2-3 minutes per side. They should be browned on the outside and just cooked through to medium. Avoid overcooking since the beef continues cooking slightly when tossed with the hot sauce.
- → What sides pair well with this skillet?
A simple green salad with vinaigrette helps balance the richness. Sautéed green beans or roasted asparagus also complement the dish beautifully. For a low-carb option, serve over cauliflower rice.
- → Can I use different potatoes?
Baby gold potatoes are ideal for their creamy texture and quick cooking time. Yukon Gold or red potatoes work well too. Avoid russets as they can become mushy in a skillet preparation.