Garlic Butter Steak & Potato Skillet (Print Version)

Tender seared steak and crispy golden potatoes coated in rich garlic butter sauce

# What You'll Need:

→ 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

# How to Make It:

01 - In a large bowl, combine steak cubes with olive oil, salt, pepper, and smoked paprika. Toss to coat evenly and set aside while preparing remaining components.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered potatoes, salt, thyme, and black pepper. Cook, stirring occasionally, until golden and fork-tender, approximately 15-18 minutes. Transfer to a plate and cover with foil to retain heat.
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 from skillet and reserve.
04 - Reduce heat to medium. Add butter to skillet. Once melted, stir in minced garlic, rosemary, parsley, and red pepper flakes. Sauté until aromatic, approximately 1 minute.
05 - Return potatoes and steak bites to skillet. Toss to coat thoroughly in garlic butter sauce. Drizzle with lemon juice and adjust seasoning to taste. Garnish with fresh parsley and serve immediately.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means fewer dishes and more time actually enjoying your meal.
  • The garlic butter sauce is so good you'll find yourself scraping the pan with bread long after everyone's finished eating.
  • It feels restaurant-quality but honestly comes together faster than most weeknight dinners.
02 -
  • Don't skip searing the steak in batches if your skillet is crowded—those caramelized edges are what make this taste expensive, and you lose them if the meat steams instead of sears.
  • The potatoes need to cook longer than you think to get truly crispy; if you rush them, they'll be tender but pale and the whole dish loses its balance.
  • Fresh garlic in the sauce is non-negotiable because jarred garlic can turn acrid when cooked hot, but fresh cloves mellow into something sweet and almost caramel-like.
03 -
  • If you want to deglaze the skillet for extra depth, do it after removing the steak but before adding the butter—a splash of beef broth or dry white wine lifts all those browned bits from the pan bottom and adds a savory complexity that lingers.
  • Don't let the butter brown too much or your sauce tastes burnt instead of nutty; keep the heat at medium and stir constantly once it's in the pan.
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