The first time I made garlic butter steak and potatoes, it wasn’t some grand occasion. It was a chilly Tuesday night, the kind where you’re hungry but don’t want to fuss too much, and all you really want is something warm, savory, and deeply satisfying. I had a lone ribeye in the fridge and a handful of Yukon golds starting to sprout. What came out of that moment wasn’t just dinner—it was a keeper of a recipe I’ve made dozens of times since, adjusting here and there, learning what works best, and, most importantly, realizing just how comforting it can be to sit down with a plate that feels as grounded and generous as this one. Garlic butter steak and potatoes is the kind of meal that doesn’t try too hard—but delivers every time.
Why You’ll Love This Recipe
- All-in-one skillet meal—less cleanup, more flavor.
- Deeply savory, thanks to garlic, butter, and the steak’s natural juices.
- Uses simple, budget-friendly ingredients with maximum payoff.
- Feels like a restaurant dinner, ready in under an hour.
- Hearty and satisfying, perfect for weeknights or casual gatherings.
Ingredients You’ll Need
The beauty of this recipe is that it doesn’t ask for much. I usually use ribeye or sirloin for the steak—both are flavorful and cook well in a skillet. Tender potatoes like Yukon gold or baby reds are ideal; they crisp up nicely and don’t need peeling. Garlic is non-negotiable (at least in my kitchen), and I like to use whole cloves smashed gently to infuse the butter without burning. Unsalted butter is best since it gives you more control over seasoning, and a touch of olive oil helps keep things from browning too fast. Fresh herbs like rosemary or thyme take the flavor up a notch—don’t worry if you don’t have them; dried works too, or you can skip them in a pinch. Salt and freshly ground black pepper round everything out.
- 1 lb steak (ribeye, sirloin, or NY strip), about 1–1½ inches thick
- 1 lb baby potatoes, halved
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5–6 cloves garlic, smashed
- 1 tablespoon fresh rosemary or thyme (or 1 teaspoon dried)
- Kosher salt and black pepper, to taste
How to Make It (Step-by-Step Instructions)
Start by letting your steak rest at room temperature for about 30 minutes if you can—that helps it cook more evenly. Meanwhile, boil the halved potatoes in salted water for about 8–10 minutes, just until fork-tender. Drain and pat them dry. I learned the hard way that wet potatoes don’t crisp well—drying them makes all the difference.
Season the steak generously with salt and pepper. Don’t skimp here—steak needs a bold seasoning to hold up against the garlic butter. In a large skillet (cast iron is ideal), heat 1 tablespoon of olive oil over medium-high heat. Sear the steak for 3–4 minutes per side, depending on thickness and desired doneness. For medium-rare, I usually aim for 130–135°F in the center. Once done, transfer it to a plate and tent with foil to rest.
In the same pan, add another tablespoon of olive oil and 2 tablespoons of butter. Once melted, toss in your cooked potatoes, cut side down. Let them sit undisturbed for a few minutes to form a golden crust, then stir gently. Add the smashed garlic and herbs, letting everything mingle and sizzle in the butter. Stir occasionally, watching the garlic so it doesn’t burn—it should soften and perfume the whole kitchen.
Once the potatoes are golden and aromatic, scoot them to the side of the pan and return the steak to the center. Add the remaining butter, tilt the pan, and spoon the melted garlic-herb butter over the steak a few times. This last touch pulls everything together and brings out a richness that feels indulgent but not fussy.
Let the steak rest another minute or two before slicing. I always slice against the grain—it makes each bite more tender. Serve it all right from the skillet, family-style, or plate it up for a cozier meal.
Expert Tips for the Best Results
Over the years, I’ve learned that a good sear needs patience—don’t crowd the pan, and don’t move the steak around too much. Letting it sit helps build that beautiful crust. Resting the steak after cooking is also key; it lets the juices redistribute so you don’t end up with a dry center. When it comes to potatoes, boiling them first seems like an extra step, but it guarantees they’ll cook evenly and get that perfect crispy edge in the pan later. And don’t be afraid of the butter—when balanced with garlic and herbs, it elevates everything without feeling greasy. Lastly, always taste and adjust salt before serving; it ties all the elements together beautifully.
Variations & Substitutions
There’ve been nights I’ve swapped in sweet potatoes—cut small and sautéed right in the skillet, skipping the boiling step. It changes the flavor slightly, adding a natural sweetness that plays well with the garlic butter. I’ve also used leftover grilled steak, reheating it gently with the potatoes and butter, and it turned out surprisingly well. If you’re short on garlic (or just not a fan), shallots or a pinch of garlic powder work in a pinch. And when I’m cooking for a crowd, I sometimes roast the potatoes separately while I focus on the steak—less stress, more hands-off time. It’s a forgiving recipe that adapts to what you have.
Serving Suggestions
This dish is hearty enough to stand alone, but I love adding something green on the side—steamed green beans, a crisp salad, or roasted Brussels sprouts balance the richness. A crusty piece of bread to soak up that garlic butter never hurts either. I’ve served this for casual family dinners, date nights at home, and even to impress last-minute guests. It’s one of those recipes that doesn’t need much else, but still feels complete and satisfying every time. Pair it with a glass of red wine, or even a sparkling water with lemon, and it feels like something special.
Storage & Reheating Instructions
If you happen to have leftovers (which doesn’t happen often in my house), I store them in an airtight container in the fridge for up to 3 days. Reheating the steak gently is key—I like to do it in a skillet over low heat with a splash of broth or a bit more butter to keep it from drying out. Potatoes can go right into the pan or the toaster oven to re-crisp. The garlic butter flavor holds up beautifully, though you might notice the steak loses a touch of its original sear. Still, it’s hearty, flavorful, and great for next-day lunches.
Recipe FAQs (Answered by Clara)
Can I use a different cut of steak?
Yes, absolutely. Sirloin, strip steak, or even a well-marbled chuck eye work well. Just adjust cook time based on thickness.
Do I have to boil the potatoes first?
It’s not mandatory, but I highly recommend it. Boiling ensures they cook through before they crisp, giving you that creamy center and crispy edge.
What herbs go best with this recipe?
Rosemary and thyme are my go-tos, but parsley, oregano, or even a bit of sage can work beautifully depending on what you have.
Is this good for meal prep?
It can be! Cook the potatoes ahead and store them separately. Sear the steak fresh if possible, but everything reheats nicely with a little care.
Can I make it dairy-free?
You can use a plant-based butter alternative and skip the cheese (if adding any). The flavor will shift slightly, but it’s still tasty.
Conclusion
I hope you give this garlic butter steak and potatoes recipe a try—whether it’s a weeknight or a weekend, it’s the kind of meal that doesn’t overpromise but always delivers. Cooking should be joyful, not complicated, and this dish is proof of that. If you end up making it, I’d love to hear how it turns out. Share your version, leave a comment, or just take a moment to enjoy the cooking process. That, after all, is where the real magic lives.
Garlic Butter Steak and Potatoes
Ingredients
- 1½ lbs sirloin steak or ribeye or New York strip, cut into 1-inch cubes
- 1½ lbs baby potatoes halved
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley for garnish
- Optional: lemon wedges for serving
Instructions
- Cook potatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add halved potatoes, season with salt, pepper, and paprika, and cook for 12–15 minutes, stirring occasionally, until golden and tender. Remove and set aside.
- Sear steak: In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add steak cubes, season with salt, pepper, and Italian seasoning. Sear for 2–3 minutes on each side until browned and cooked to your preferred doneness.
- Add garlic butter: Lower heat to medium. Add butter and minced garlic to the skillet. Stir constantly for 1–2 minutes until the garlic is fragrant and butter is melted.
- Combine: Return the cooked potatoes to the skillet and toss to coat everything in the garlic butter.
- Garnish and serve: Sprinkle with chopped parsley and serve hot, with lemon wedges if desired.
Notes
- You can substitute Yukon gold or red potatoes if baby potatoes aren’t available.
- Let the steak rest for a few minutes before cutting if cooking whole steaks.
- Add a pinch of crushed red pepper for a bit of heat.
- Serve with a side salad or steamed vegetables for a complete meal.