Save to Pinterest My cast iron skillet was still warm from breakfast when I decided to throw together dinner on a Tuesday night—no fancy plan, just steak, potatoes, and whatever butter was left in the dish. What emerged was this impossibly simple skillet meal that tastes like someone spent hours braising a pot roast, except it took barely longer than watching a good show. The garlic hits first, then the butter clings to every crispy potato edge, and suddenly you realize why this combination has been winning dinners for generations.
I made this for my partner on a night when I'd promised something special but had nothing planned, and watching him take the first bite—that moment when someone's shoulders relax because the food is exactly what they needed—that's when I knew this recipe was a keeper. No pretense, no fuss, just honest flavors that remind you why butter and garlic exist in the first place.
Ingredients
- Sirloin steak, cut into 1-inch cubes (1.5 lbs): Sirloin is forgiving and flavorful without breaking the budget; cubing it means faster cooking and every piece gets that golden sear.
- Baby gold potatoes, quartered (1.5 lbs): Gold potatoes hold their shape and have a natural sweetness that plays beautifully against the savory butter sauce.
- Olive oil (3 tablespoons total): Use a reliable one you'd cook with regularly, not your fancy finishing oil.
- Unsalted butter (4 tablespoons): Unsalted lets you control the salt and tastes cleaner when that garlic hits it.
- Garlic, minced (5 cloves): Mince it fresh—jarred garlic will taste tinny compared to what happens when fresh garlic hits hot butter.
- Kosher salt and black pepper: Season in layers, not all at once; it builds flavor and prevents that one-note saltiness.
- Dried Italian herbs or thyme and rosemary mix (1 teaspoon): These herbs whisper in the background, adding depth without announcing themselves.
- Smoked paprika (1/2 teaspoon): Just enough to add color and a faint whisper of smoke that makes people ask what that flavor is.
- Fresh parsley and chives, chopped: These finish the dish with brightness; they're not optional if you want it to feel alive on the plate.
Instructions
- Season and rest the steak:
- Toss your cubed steak with olive oil, salt, pepper, and herbs in a bowl. Let it sit for 10 minutes while you prep everything else—this little rest allows the seasoning to actually penetrate the meat instead of just sitting on the surface.
- Crisp the potatoes:
- Heat oil in your skillet over medium heat and add the potatoes in a single layer. You'll hear them sizzle immediately, which is the sound of magic starting. Stir them occasionally as they turn golden and crispy on all sides, about 15 minutes, then move them to a plate.
- Sear the steak:
- Crank the heat to medium-high and add the steak pieces in a single layer—don't crowd the pan or they'll steam instead of sear. Work in batches if needed, and let each side get a dark golden crust for 2 to 3 minutes before flipping.
- Make the garlic butter sauce:
- Lower the heat back to medium, add the butter, and the moment it's melted, stir in your minced garlic and smoked paprika. Stay close for this minute because you want to hear it sizzle and smell that garlic turn golden, not brown.
- Bring it all together:
- Return the potatoes and steak to the skillet and toss everything through that butter sauce for 1 to 2 minutes until it's all heated through and coated. The sauce will cling to every surface and that's exactly what you want.
- Finish and serve:
- Turn off the heat, scatter the fresh parsley and chives over everything, and serve straight from the skillet if you're feeling casual, or plate it up for something a little more polished.
Save to Pinterest There's something about one-skillet meals that brings people around the table faster, like they can smell the promise of easy cleanup along with the butter. This dish has become my go-to when I want to cook something that tastes intentional but doesn't require me to pretend I had a plan all along.
Why Cast Iron Matters Here
A cast iron skillet holds heat so evenly that your potatoes crisp up uniformly and your steak browns without hot spots that burn one side and undercook another. Plus, it transitions from stovetop to table without looking like you were rushing, which is half the battle when you're cooking on a weeknight.
Timing Is Everything
The order matters because potatoes take the longest, so they go in first. Then steak, which cooks faster once you sear it. The garlic butter comes last so it stays bright and fragrant instead of sitting in the pan getting bitter. It's like choreography, except your only audience is your own hunger.
Making It Your Own
This recipe is a template more than a rule, and some of my best versions happened because I deviated from it slightly. I've added a splash of Worcestershire sauce on nights when I wanted deeper umami, squeezed lemon in at the end when things felt too rich, and once threw in sautéed mushrooms because they were sitting on the counter looking lonely. The foundation is solid enough to hold whatever vegetables or flavors you want to invite to the table.
- Mushrooms or green beans sautéed separately then tossed in at the end add texture without throwing off your timing.
- A splash of Worcestershire or soy sauce deepens the savory notes if you want more complexity.
- Squeeze of fresh lemon or a pinch of red pepper flakes at the very end can brighten or add heat depending on your mood.
Save to Pinterest This skillet has fed my people more times than I can count, and it never gets old. That's the mark of a real recipe—not that it's complicated or precious, but that it shows up for you when you need something honest and delicious.
Recipe FAQs
- → What cut of steak works best?
Sirloin is ideal for balance of tenderness and flavor. Ribeye or strip steak also work beautifully. Cut into uniform 1-inch cubes for even cooking.
- → Can I prepare this ahead?
Marinate the steak up to 4 hours in advance. Potatoes can be quartered and stored in water. Complete the cooking just before serving for best texture.
- → How do I get crispy potatoes?
Quarter baby potatoes evenly, use medium heat, and don't overcrowd the pan. Let them develop a golden crust before stirring, about 15 minutes total.
- → What sides pair well?
A crisp green salad with vinaigrette balances the richness. Sautéed green beans or roasted asparagus also complement beautifully. Crusty bread soaks up extra butter.
- → Can I make it dairy-free?
Substitute butter with olive oil or plant-based butter alternative. The garlic and herbs still deliver plenty of flavor without dairy.
- → How do I store leftovers?
Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium-low heat to maintain texture. The potatoes soften slightly but remain delicious.