Save My cast iron skillet has seen a lot of dinners, but the night I threw together steak cubes and crispy potatoes in a golden garlic butter sauce, something clicked. It was one of those moments when you're short on time but refusing to settle for takeout, so you raid the fridge with purpose. The smell of caramelized beef and rosemary filling the kitchen felt like a small victory—dinner that tastes like you spent all afternoon cooking, ready in under 45 minutes.
I made this for friends who were skeptical about a "skillet dinner," expecting something casual and forgettable. When that first bite hit—tender steak, crispy golden potato, that butter coating everything—I watched their expressions shift. No one asked what was for dessert. That's when I knew this recipe had staying power.
Ingredients
- Sirloin steak, 1 ½ lbs cut into 1-inch cubes: Sirloin is tender enough to taste luxurious but won't break your budget; cutting it into cubes means more surface area for that beautiful sear and the sauce clings to every piece.
- Baby Yukon gold potatoes, 1 ½ lbs quartered: These potatoes have thinner skin and hold their shape better than russets, plus they get gorgeously golden when you don't peel them.
- Olive oil, 3 tbsp total: Use it for the initial sear and for cooking the potatoes—it's your foundation for all those caramelized, crispy edges.
- Unsalted butter, 4 tbsp: This is where the magic happens; unsalted lets you control the salt level and gives you that silky, rich finish.
- Fresh garlic, 6 cloves minced: Fresh garlic makes such a difference in the sauce—jarred garlic gets bitter when cooked, but fresh cloves turn sweet and mellow.
- Fresh rosemary, 1 tbsp finely chopped: Rosemary and beef are a classic pairing; if you only have dried, use 1 teaspoon and add it earlier so it blooms in the hot oil.
- Fresh parsley, 1 tbsp chopped: This brightens everything at the end; it's not just garnish, it cuts through the richness.
- Smoked paprika, ½ tsp: This adds a subtle depth to the marinade that makes people ask what your secret ingredient is.
- Lemon juice from ½ lemon: A squeeze of acid at the very end pulls all the flavors together and keeps the sauce from feeling heavy.
- Salt, pepper, thyme, red pepper flakes: These are your seasoning backbone; taste as you go and adjust because every stove and pan behaves differently.
Instructions
- Season your steak while the pan heats:
- Toss the cubes with olive oil, salt, pepper, and smoked paprika in a bowl while you get your skillet ready. This 5-minute rest lets the seasonings start adhering to the meat, and you're not wasting time standing around waiting for the pan to heat.
- Get those potatoes golden and crispy:
- Heat 2 tablespoons of olive oil in your skillet over medium-high heat, then add the quartered potatoes with salt, thyme, and pepper. Stir them every few minutes so they brown evenly on all sides—this takes about 15 to 18 minutes, and you'll know they're done when a fork slides through easily and the edges are caramelized and crispy. Transfer them to a plate and loosely tent with foil so they stay warm but don't steam themselves back to softness.
- Sear the steak bites until golden:
- Crank the heat to high and add the marinated steak cubes in a single layer—don't crowd the pan or they'll steam instead of sear. Work in batches if your skillet is smaller, and give each piece 2 to 3 minutes per side until the outside is caramelized and the inside is just cooked through. Remove them to a clean plate.
- Build the garlic butter sauce:
- Lower the heat to medium, add the butter, and let it melt while you listen to it sizzle and smell that butter begin to toast. Stir in the minced garlic, fresh rosemary, parsley, and red pepper flakes if you like a touch of heat, cooking for about a minute until it's fragrant and you can't help but lean in closer.
- Bring it all together:
- Return the potatoes and steak to the skillet and toss everything until it's coated in that golden garlic butter sauce. Squeeze in the lemon juice, taste, and adjust the salt and pepper—remember that the sauce intensifies as it sits, so go easy.
- Finish and serve:
- Scatter fresh parsley over the top and serve everything hot directly from the skillet if you want to look impressive, or transfer to a serving dish. This is best eaten right away while everything's still warm and the butter is at its silkiest.
Pin it There's something about watching someone's face when they realize a weeknight dinner tastes like something from a proper restaurant. That moment when the person next to you closes their eyes for a second bite—that's when you know you've made something worth making again and again.
Why Cast Iron Makes All the Difference
Cast iron holds heat so evenly that your potatoes brown consistently instead of cooking unevenly with pale spots and burnt patches. The heavier bottom also means you're less likely to have hot spots that char your garlic before the rest of the sauce comes together. If you don't have cast iron, a heavy-bottomed stainless steel skillet works in a pinch, but give yourself a couple extra minutes on the potato cooking time because it won't retain heat quite as well.
Playing with Flavors and Add-Ins
One night I added a splash of dry white wine to the pan after searing the steak, let it bubble down for a minute, then added the butter—it added this subtle complexity that had everyone asking what was different. Mushrooms work beautifully if you sauté them with the potatoes, and green beans added in the last few minutes of cooking keep the dish feeling lighter without losing any richness. The beauty of a skillet dinner is that it's flexible, so taste, adjust, and make it yours.
Timing and Make-Ahead Tips
You can cut the steak and potatoes an hour or two ahead, which means on a busy weeknight the actual cooking takes just 30 minutes from start to table. Don't make the garlic butter sauce ahead though—it's better when you make it fresh and it coats everything while still warm.
- Season your steak and potatoes before you start cooking so the flavors have time to set in.
- If you're serving this to guests, have everything prepped and the table set before you start cooking because it comes together fast and you don't want to keep people waiting.
- Leftovers actually reheat beautifully in a low oven wrapped loosely in foil, though honestly there rarely are any.
Pin it This is the kind of dinner that makes you feel capable in the kitchen, the kind that turns an ordinary Tuesday night into something worth remembering. Serve it with crusty bread to soak up every last drop of that garlic butter sauce.
Frequently Asked Questions
- → What cut of steak works best?
Sirloin is an excellent choice for this skillet, offering great flavor and tenderness at a reasonable price. Ribeye or strip steak also work beautifully if you want to splurge on something extra rich.
- → Can I make this ahead?
While best served fresh, you can prep the ingredients in advance. Cut the steak and potatoes earlier in the day and store them separately in the refrigerator. The cooking itself is quick enough to do right before serving.
- → What potatoes should I use?
Baby Yukon Gold potatoes are ideal because they hold their shape well and develop a lovely golden crust. Red potatoes work as a substitute, but avoid waxy varieties or russets which may fall apart or get too soft.
- → How do I know when the steak is done?
Sear the cubes for 2-3 minutes per side. They should be browned on the outside and just cooked through to medium-rare or medium, depending on your preference. Avoid overcooking since the cubes continue cooking slightly in the hot sauce.
- → Can I add vegetables?
Absolutely. Green beans, mushrooms, or bell peppers pair wonderfully with the garlic butter flavors. Add them during the potato step so they have time to cook through and absorb the seasonings.
- → Is this gluten-free?
Yes, this dish is naturally gluten-free as written. Just ensure your spices and any optional additions like beef broth or wine are certified gluten-free if you have strict dietary needs.