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One Pan Garlic Butter Steak and Potatoes

One pan garlic butter steak and potatoes with juicy seared steak bites and crispy golden potatoes tossed in a foaming garlic-herb butter. Cook everything in a single skillet for a hearty, minimal-cleanup dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak Cut into 1-inch cubes
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
Potatoes
  • 1.5 lb baby Yukon Gold potatoes Quartered
  • 1 tbsp olive oil Divided
  • 2 tbsp unsalted butter Divided (1 tbsp for potatoes, 1 tbsp later)
  • 0.5 tsp salt For seasoning the potatoes
  • 1 tsp Italian seasoning
Garlic herb butter
  • 2.25 tbsp unsalted butter Divided (total 4 tbsp)
  • 5 cloves garlic Minced
  • 3 tbsp olive oil Divided (remaining olive oil for searing)
  • 1 tsp fresh rosemary Finely chopped
  • 1 tsp fresh thyme leaves
Finish
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Season the steak pieces with 1/2 tsp salt, black pepper, and smoked paprika, then let them rest while you prep the potatoes.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large cast-iron or heavy skillet over medium-high heat.
Cook the potatoes
  1. Add the quartered potatoes cut-side down and season with the remaining 1/2 tsp salt and Italian seasoning.
  2. Cook the potatoes for 12–15 minutes, turning occasionally, until golden outside and fork-tender, then transfer them to a plate.
Sear the steak and make garlic-herb butter
  1. Increase the heat to high, add the remaining 1 tbsp olive oil to the same skillet, and let it heat until shimmering.
  2. Add the steak in a single layer and sear for about 2 minutes without moving it, then turn and cook for another 1–3 minutes for your preferred doneness.
  3. Reduce the heat to medium-low, add the remaining 3 tbsp butter, garlic, rosemary, and thyme, and let the butter foam.
Combine and serve
  1. Return the potatoes to the skillet and toss the steak and potatoes in the foaming garlic-herb butter for about 1 minute.
  2. Remove from the heat and rest the steak for 3–5 minutes.
  3. Finish with chopped parsley and spoon the garlic butter from the skillet over the steak and potatoes before serving.

Notes

For the crispiest potatoes, keep them cut-side down at the start and only turn as needed during cooking. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat. Freezing is not recommended because the potatoes lose texture. If you want a lighter option, swap 2 tbsp of the butter for olive oil to reduce saturated fat while keeping the garlic-herb flavor.