I’m all about easy one-pan meals, and this garlic butter steak and potatoes dish is honestly a total game-changer! You get juicy, seared steak bites, crispy potatoes, and that rich garlic herb butter, all cooked up together in one pan. So good!
Garlic Butter Steak and Potatoes
This dish is super simple but packed with flavor, making it perfect for a quick dinner when I want something hearty and satisfying without a ton of effort.
I serve this dish with Zucchini Patties, Pan Fried Green Beans, Chimichurri Rice or Cabbage Salsa.
You'll Need
Steak: I recommend using tender and juicy steaks such as sirloin. However, beef tenderloin or New York strip steak also works well.
Potatoes: I use Yukon gold; however, Russet, red, and baby potatoes also work fine.
Tip: I recommend cutting the potatoes into even, small chunks to allow them to cook quickly.
Seasonings: Italian seasoning, garlic powder and salt.
Fresh Herbs: Fresh rosemary and thyme.
Olive oil: To sear the steak and roast the potatoes.
For the garlic butter: Softened unsalted butter, fresh thyme, minced garlic and salt.
Find the quantities in the recipe card.
How To Make The Recipe
Step 1: Make the garlic butter: In a small bowl, mix the softened butter with the minced garlic and fresh thyme until well combined. Set aside.
Step 2: In a mixing bowl, mix the steak bites with the soy sauce, fresh rosemary, 1 teaspoon salt and 1 teaspoon garlic powder until evenly coated all over.
Step 3: Preheat the oven to 180C/ 350F. Next, in a large mixing bowl, mix the potatoes with Italian seasoning, 1 teaspoon salt, 1 teaspoon garlic powder and 1 tablespoon olive oil.
Step 4: Arrange the potatoes in a single layer on a baking sheet and bake in the oven for 10-15 minutes until crispy and golden brown.
Step 5: Put a large frying pan over medium-high, heat the remaining 2 tablespoons of oil. Once hot, sear the steak on both sides for about 4 to 5 minutes.
Step 6: Add the potatoes to the skillet with the steak, then stir in the garlic herb butter. Toss everything together until well coated. Enjoy!
Helpful Tips
- Steak cooks quickly, especially when it's cut into small bites. So, don't over cook it.
- Roasting the potatoes adds crispness and flavor to the dish. So, make sure your potato is fully cooked before you mix it with the steak.
- Use a heavy-bottomed frying pan; it distributes heat more evenly and ensures the steak cooks evenly.
- I store leftovers in an airtight container in the fridge for up to 3 days.
More Easy Dinner Recipes
- Pepper Steak Recipe
- Baked Stuffed Bell Peppers
- Mexican Shredded Chicken Tacos
- Baked Honey Butter Salmon Recipe
- Chicken Cobbler Recipe
- Chicken Katsu Curry
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Recipe
Garlic Butter Steak and Potatoes
Ingredients
For the garlic butter
- 4 tablespoon unsalted butter , softened
- 1 teaspoon fresh thyme , chopped
- 2 tablespoon garlic , minced
- ½ teaspoon salt
For the steak
- 2 pounds Sirloin steak , cut into bites
- 2 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 sprig fresh rosemary
- 1 teaspoon salt
- 2 tablespoon olive oil
For the potatoes
- 2 pounds Yukon gold potatoes , peeled and cubed into small chunks
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Instructions
- Make the garlic butter: In a small bowl, mix the softened butter with the minced garlic and chopped thyme until well combined. Set aside.
- In a mixing bowl, mix the steak bites with the soy sauce, fresh rosemary, 1 teaspoon salt and 1 teaspoon garlic powder until evenly coated all over.
- Preheat the oven to 180C/ 350F.
- Next, in a large mixing bowl, mix the potatoes with Italian seasoning, 1 teaspoon salt, 1 teaspoon garlic powder and 1 tablespoon olive oil.
- Arrange them in a single layer on a baking sheet and bake in the oven for 10-15 minutes until crispy and golden brown.
- Put a large skillet over medium-high, heat the remaining 2 tablespoons of oil. Once hot, sear the steak on both sides for about 4 to 5 minutes.
- Add the potatoes to the skillet with the steak, then stir in the garlic herb butter. Toss everything together until well coated.
Notes
- Use a heavy-bottomed frying pan; it distributes heat more evenly and ensures the steak cooks evenly.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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