Garlic Butter Steak & Potato Skillet (Printable)

Tender steak bites and crispy potatoes coated in rich garlic butter sauce for a satisfying one-pan meal.

# Ingredient List:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Potatoes

06 - 1.5 lbs baby gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Garlic Butter Sauce

10 - 4 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 1/2 teaspoon smoked paprika
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped

# Steps:

01 - In a medium bowl, toss steak cubes with olive oil, salt, pepper, and dried Italian herbs. Set aside to marinate for 10 minutes.
02 - Heat olive oil in a large skillet over medium heat. Add quartered potatoes, season with salt and pepper, and cook while stirring occasionally until golden and crispy, approximately 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Raise skillet heat to medium-high. Add steak cubes in a single layer, working in batches if necessary. Sear for 2-3 minutes on each side until browned and cooked through. Remove steak from pan and set aside.
04 - Reduce heat to medium. Add butter to the skillet. When melted, stir in minced garlic and smoked paprika; sauté for 1 minute until fragrant.
05 - Return potatoes and steak to the skillet. Toss everything together to coat in the garlic butter sauce. Cook for 1-2 minutes until heated through.
06 - Remove from heat, sprinkle with chopped parsley and chives, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is almost as fast as cooking.
  • The steak stays tender and juicy because you're not overcrowding or overthinking it.
  • That garlic butter does something magical—it makes even simple ingredients taste like a restaurant meal.
  • It comes together in 40 minutes, which means weeknight dinner doesn't have to be frozen or sad.
02 -
  • Don't skip the resting step for the steak—those 10 minutes matter more than you'd think for keeping it tender.
  • Crowding your pan with steak means steamed steak, not seared steak; two small batches beat one sad pile every time.
  • Fresh garlic and parsley at the end are non-negotiable; they're what separate this from tasting like leftovers.
03 -
  • Cut your potatoes smaller than you think—they need time to get crispy, and smaller pieces manage this better in 15 minutes.
  • Minced garlic burns faster than sliced, so watch that butter carefully when you add it and never let it go from golden to brown.
  • Room temperature steak cooks more evenly than cold steak pulled straight from the fridge, so pull it out about 10 minutes before you start cooking.
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