Garlic Butter Steak and Potatoes Skillet

Name: Garlic Butter Steak and Potatoes Skillet
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

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.

Jump to Recipe

Steak and potatoes is not exactly a risky concept, but getting both of them crisp, hot, and properly cooked in one skillet requires a little choreography. The potatoes get a short parboil first so their centers are nearly tender before they ever touch the pan. The sirloin is seared separately to 128–133°F for medium-rare, then rests while those potatoes go cut-side down into the beefy skillet drippings and butter until their edges turn deeply golden.

The payoff comes at the end, when more butter is cooked until nutty and brown, then hit with garlic and fresh rosemary. Slice the rested steak across the grain, return it to the pan just long enough to coat everything, and finish with parsley and lemon juice to cut through the richness. It is technically a one-pan dinner, although the saucepan used to parboil the potatoes would like its attorney to note that this claim is slightly aggressive. Still, the important pan—the one with all the browned steak bits—does almost all of the flavor work.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyMedium

Ingredients

Servings

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

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.
2Pat the steak dry. Season with 1¼ teaspoons salt, ½ teaspoon pepper, and the garlic powder.
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.
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.
5Season the potatoes with the remaining salt and pepper. Push them to the edge of the skillet.
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.
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.
8Remove from the heat and finish with parsley and lemon juice.

Nutrition Information

Estimated per serving: 1 of 4 servings.

760Calories

48 gProtein

33 gCarbohydrates

50 gTotal Fat

21 gSaturated Fat

4 gFiber

2 gTotal Sugars

1290 mgSodium

175 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

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.