Garlic Butter Steak & Potato Skillet (Printable)

Tender steak bites with crispy potatoes in rich garlic butter sauce—quick skillet perfection.

# 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 kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Potatoes

06 - 1.5 lbs baby gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon kosher salt
09 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

10 - 4 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 0.5 teaspoon smoked paprika
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped

# Directions:

01 - Combine steak cubes with olive oil, kosher salt, black pepper, and dried Italian herbs in a medium bowl. Allow to marinate for 10 minutes.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add quartered potatoes, season with salt and pepper, and cook while stirring occasionally until golden and crispy, approximately 15 minutes. Transfer to a plate and keep warm.
03 - Increase skillet heat to medium-high. Add steak cubes in a single layer, working in batches if necessary. Sear for 2-3 minutes on each side until browned and cooked through. Remove steak and set aside.
04 - Reduce heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and smoked paprika; sauté for 1 minute until fragrant.
05 - Return potatoes and steak to the skillet. Toss everything together to coat thoroughly in garlic butter sauce. Cook for 1-2 minutes until heated through.
06 - Remove from heat. Sprinkle with chopped parsley and fresh chives. Serve immediately.

# Expert Tips:

01 -
  • It tastes like comfort food but comes together in less time than ordering takeout.
  • Crispy potatoes and tender steak in one skillet means less cleanup and maximum flavor payoff.
  • Works beautifully for weeknight dinners or when you want to impress someone without fussing.
02 -
  • Don't overcrowd the skillet when searing the steak—batching feels like extra work, but it's the only way to get a real crust instead of steaming the meat gray.
  • The potatoes need to be golden and crispy before anything else joins them; if you add the steak too early, the potatoes never get their chance to crisp and the whole dish loses its textural magic.
03 -
  • Use a cast iron skillet if you have one; it holds heat more evenly and gives you better browning on both the potatoes and the steak.
  • Let your steak come to room temperature for 15 minutes before searing so it cooks through evenly instead of being cold in the center while the outside burns.
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