Garlic Butter Steak Potato Skillet (Print View)

Tender steak bites and golden potatoes in rich garlic butter sauce—ready in 40 minutes.

# Components:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon smoked paprika

→ Potatoes

06 - 1.5 lbs baby Yukon gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon dried thyme
10 - 0.25 teaspoon ground black pepper

→ Garlic Butter Sauce

11 - 4 tablespoons unsalted butter
12 - 6 cloves garlic, minced
13 - 1 tablespoon fresh rosemary, finely chopped
14 - 1 tablespoon fresh parsley, chopped
15 - 0.5 teaspoon crushed red pepper flakes
16 - Juice of 0.5 lemon

# Preparation Steps:

01 - In a large bowl, combine steak cubes with olive oil, salt, pepper, and smoked paprika. Toss until evenly coated and allow to marinate while preparing potatoes.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes, salt, thyme, and black pepper. Cook with occasional stirring until golden and fork-tender, approximately 15-18 minutes. Transfer to a plate and cover with foil.
03 - Return skillet to high heat. Add marinated steak cubes in a single layer, working in batches if necessary. Sear 2-3 minutes per side until browned and cooked through. Remove to a separate plate.
04 - Reduce heat to medium. Add butter to the skillet. Once melted, stir in minced garlic, rosemary, parsley, and red pepper flakes. Sauté until fragrant, approximately 1 minute.
05 - Return potatoes and steak to the skillet. Toss to coat thoroughly with garlic butter sauce. Drizzle with lemon juice and adjust seasoning to taste. Garnish with additional fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes like a steakhouse dinner but takes less time than ordering takeout.
  • Everything cooks in one pan, which means fewer dishes and more time enjoying the meal.
  • Those crispy potatoes soaked in garlic butter are genuinely addictive—you'll find yourself fighting over the last bites.
02 -
  • Don't overcrowd the skillet when searing the steak—you need room for browning, not steaming, so work in batches if necessary.
  • The lemon juice at the end isn't optional; it cuts through the richness and makes the whole dish sing in a way that surprises people.
03 -
  • Pat your steak dry before seasoning it—any excess moisture prevents browning and creates steam instead of that desirable crust.
  • Don't be tempted to add all the ingredients at once; the layering of flavors happens because each element gets its moment—potatoes first, then steak, then the delicate herbs in butter last.
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