Garlic Butter Steak and Potatoes Skillet finished and ready to serve

Garlic Butter Steak and Potatoes Skillet

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Garlic Butter Steak and Potatoes Skillet sears sirloin and crisps baby potatoes in the same pan, then finishes both in a nutty garlic-rosemary brown butter.

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This is the one-pan dinner that makes cleanup as easy as the cooking. Par-boiling the potatoes first means they crisp fast in the same skillet the steak was seared in, soaking up all that beefy fond, and a final garlic-rosemary brown butter ties the whole thing together at the end.

Everything happens in stages in one skillet: sear the steak, crisp the potatoes, brown the butter, then bring it all back together for a quick toss. It's built for a weeknight but eats like a steakhouse side dish did the heavy lifting.

Prep20 minutes
Cook35 minutes
Total55 minutes
Serves4 servings
DifficultyMedium

Ingredients

  • 1½ pounds baby Yukon Gold potatoes, halved
  • 1½ pounds top sirloin steak, 1–1¼ inches thick
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 2 tablespoons neutral oil, divided
  • 5 tablespoons unsalted butter, divided
  • 5 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh lemon juice

Instructions

  1. 1Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 7–8 minutes, until barely fork-tender. Drain and let them steam dry.
  2. 2Pat the steak dry. Season with 1¼ teaspoons salt, ½ teaspoon pepper, and the garlic powder.
  3. 3Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon oil and sear the steak for 3–5 minutes per side, until 128–133°F for medium-rare. Transfer to a board and rest for 8 minutes.
  4. 4Reduce the heat to medium. Add the remaining oil and 2 tablespoons butter. Place the potatoes cut-side down and cook for 8–10 minutes, turning occasionally, until crisp and golden.
  5. 5Season the potatoes with the remaining salt and pepper. Push them to the edge of the skillet.
  6. 6Add the remaining 3 tablespoons butter. Cook until it turns golden and smells nutty, 2–3 minutes. Add the garlic and rosemary and cook for 30 seconds.
  7. 7Slice the rested steak across the grain. Return it and any juices to the skillet for 30 seconds, just long enough to coat everything in the garlic browned butter.
  8. 8Remove from the heat and finish with parsley and lemon juice.

Pro Tips

  • Par-boil the potatoes just until barely fork-tender, then let them steam dry. Too soft and they'll fall apart in the skillet; properly dried, they crisp beautifully.
  • Watch the butter closely once it starts browning — it goes from nutty and golden to burnt in under a minute.
  • Return the sliced steak to the pan only briefly, about 30 seconds. It's already cooked; this step just coats it in butter, not cooks it further.

Substitutions

top sirloin → ribeye or New York strip Ribeye adds more richness; strip is leaner. Adjust sear time to thickness.
baby Yukon Gold potatoes → baby red potatoes or fingerlings Any small, waxy potato works well for this method.
fresh rosemary → fresh thyme Thyme is milder and pairs just as well with the garlic butter.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat so the potatoes re-crisp instead of turning soft in the microwave.

Make Ahead

Par-boil the potatoes up to a day ahead and refrigerate. Sear the steak and finish the dish fresh so everything stays hot and the butter doesn't separate.

Frequently Asked Questions

Can I make Garlic Butter Steak and Potatoes Skillet ahead of time?

Par-boil the potatoes up to a day ahead and refrigerate. Sear the steak and finish the dish fresh so everything stays hot and the butter doesn't separate.

How do I store leftover Garlic Butter Steak and Potatoes Skillet?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat so the potatoes re-crisp instead of turning soft in the microwave.

Can I freeze Garlic Butter Steak and Potatoes Skillet?

This dish is best fresh — potatoes and steak both lose their texture in the freezer. If needed, the cooked potatoes alone freeze reasonably well.

What should I serve with Garlic Butter Steak and Potatoes Skillet?

This one's a complete plate on its own, but a simple green salad or steamed green beans add a fresh contrast to the richness.

Can I adjust Garlic Butter Steak and Potatoes Skillet for the ingredients I actually have?

Yes — Garlic Butter Steak and Potatoes Skillet bends without breaking. The baby yukon gold potatoes and the top sirloin steak are the easiest places to swap (the Substitutions section covers the trades that hold up). Keep the amounts close to the original and taste as you go.

What is the most common mistake when making Garlic Butter Steak and Potatoes Skillet?

Par-boil the potatoes just until barely fork-tender, then let them steam dry. Too soft and they'll fall apart in the skillet; properly dried, they crisp beautifully.

How long does Garlic Butter Steak and Potatoes Skillet take?

About 55 minutes from start to finish, including 35 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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