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A close-up of a Garlic Butter Steak and Potatoes Skillet, featuring sliced steak topped with garlic butter and herbs, next to golden roasted potatoes.

Garlic Butter Steak and Potatoes Skillet

I remember making this Garlic Butter Steak and Potatoes Skillet for my family on a busy weeknight. After a long day, I wanted something comforting and fast. As the garlic sautéed and the butter melted, the smell brought my kids into the kitchen. We connected over this hearty meal. This recipe shows that cooking can create joyful family moments, even when life is busy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 493
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2-4 petite steaks about 1 inch thick
  • to taste salt
  • to taste pepper
  • to taste garlic powder
  • 1 tablespoon olive oil
  • 2-4 pounds baby potatoes diced
Salted Butter Mixture
  • 2-6 tablespoons salted butter softened, one tablespoon per steak plus two for potatoes
  • 2 teaspoons minced garlic
  • 1 teaspoon dried Italian herb blend
Garnish
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh parsley

Equipment

  • Oven-safe skillet (cast iron recommended)
  • Small bowl

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit. In a small bowl, combine the softened butter, minced garlic, and dried herbs. Mix them together and set this garlic butter aside.
  2. Season the steaks generously on both sides with salt, pepper, and garlic powder.
  3. Place your skillet over medium-high heat and add the olive oil. Sear the steaks for 2 to 3 minutes on each side until they are nicely browned. Transfer the seared steaks to a plate and set them aside.
  4. Add the diced potatoes to the same skillet. Season them generously with salt, pepper, and garlic powder. Sauté the potatoes for 3 to 5 minutes until they start to brown. Push the potatoes to one side of the pan and return the steaks to the other side.
  5. Transfer the skillet to the oven and cook for 15 to 20 minutes. Continue cooking until the potatoes are fork-tender and the steak reaches your preferred level of doneness.
  6. Immediately after removing the skillet from the oven, place a dollop of the prepared garlic butter on top of each steak. Place the rest of the butter over the potatoes. Let the butter melt over the food. Stir the potatoes to coat them in the melted butter, then top everything with the chopped fresh thyme and parsley before serving.

Nutrition

Calories: 493kcalCarbohydrates: 40gProtein: 27gFat: 25gSaturated Fat: 9gCholesterol: 69mgSodium: 139mgPotassium: 1267mgFiber: 5gSugar: 2gVitamin A: 272IUVitamin C: 45mgCalcium: 40mgIron: 4mg

Notes

I have made this recipe with several different cuts of beef, and they all taste good. Look for steaks that are small enough to fit in a 12-inch skillet while still allowing room for plenty of potatoes. Steaks about 4 to 6 inches long usually work well. The steaks should be about 1 inch thick; avoid very thin cuts because they cook too fast and can become overdone. Any oven-safe skillet works, but I strongly suggest a cast-iron pan because it gives the best sear on your steak.

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