When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! Everyone that has tried this garlic butter seasoning has been absolutely hooked, and I hope you give it a try and let me know what you think. I love that this recipe only has a handful of ingredients and is ready in under 20 minutes.
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What’s in this Garlic Butter Steak and Potatoes Recipe?
These garlic steak bites are so simple, but so delicious! I’ve seasoned them with garlic butter and herbs and the steak is perfectly tender.
- Olive Oil: Helps the steak and potatoes cook without burning.
- Unsalted Butter: Adds rich flavor to the recipe.
- Potatoes: I used Yukon Gold potatoes, but any waxy potatoes will work.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Spices: Rosemary, oregano, kosher salt, and ground black pepper enhance the flavor of the steak and potatoes.
- Steak: I used Sirloin, but any tender cut of steak will work well.
Pro Tip: Don’t crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
Variation Ideas
This steak and potatoes recipe has a distinctive garlic and herb flavor. You could change up that flavor by swapping out the spices for a spice blend, like Creole seasoning, ranch seasoning, blackened seasoning, Italian seasoning, taco seasoning, or herbs de Provence. Try adding some caramelized onions or crumbled bacon for an even richer taste.
How to Store and Reheat
Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oiled pan set over medium-low heat or in a 350°F oven for 8-10 minutes, until warmed through.
How to Freeze
Freeze steak and potatoes in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The potatoes in this recipe already serve as a great side, but these garlic steak bites are also great to serve with your favorite veggie sides like Pennsylvania Dutch green beans, asparagus almondine, or cheesy roasted broccoli. A chopped Caprese salad, roasted Brussels sprouts, or corn on the cob would also be delish!
5-Star Review
“My husbands new weeknight fave. I served with a salad and naan bread and it felt like a holiday! Delicious!” – Liz
Garlic Butter Steak Bites and Potatoes Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided (½ stick)
- 1 pound Yukon Gold potatoes diced into ½-inch cubes
- 4 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1½ pounds sirloin steak cut into 1-inch cubes
- Freshly chopped parsley optional, for garnish
Instructions
- Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Let the butter melt completely.4 tablespoons unsalted butter, 1 tablespoon olive oil
- Add the cut potatoes, garlic, rosemary, oregano salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl.1 pound Yukon Gold potatoes, 4 cloves garlic, 1 teaspoon dried rosemary, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon ground pepper
- Return the skillet to the stove and increase the heat to high. Add 2 tablespoons of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.4 tablespoons unsalted butter, 1½ pounds sirloin steak
- Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
- Top with fresh chopped parsley (optional). Serve and enjoy!Freshly chopped parsley
Video
Becky’s Tips
- Other choices of meat can be used as well such as beef tenderloin (filet mignon), new york strip steak, or stir fry meat.
- Substitute red-skinned and fingerling potatoes for Yukon Gold. (Russet potatoes may not hold their shape well).
- If potatoes are not tender (after 8 minutes) but are starting to get too brown, turn down the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes until water evaporates.
- Don’t crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
- Steak internal temperature guide:
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Because the steak is meant to cook quickly, it’s best to choose a tender cut. I like to use sirloin, but you can also use beef tenderloin (filet mignon), New York strip steak or stir fry meat. It’s best to avoid tougher cuts like skirt and flank steak.
I like to use Yukon Gold for this recipe. They hold their shape well, but are moderately starchy so that they still get soft and fluffy in the middle. It’s best to avoid Russet potatoes as these are too starchy and can fall apart. Waxy potatoes like reds or fingerlings, will work well in this recipe.
Absolutely! In fact, studies have shown that eating resistant carbs like potatoes with red meat promotes better digestive health than eating red meat on its own.
Butter helps the steak to develop a rich, caramelized crust. It also helps the steak to cook more quickly, and it adds a ton of flavor.
It’s important to cut your potatoes into small, bite-sized pieces of about equal size to ensure that they all cook at the same rate. However, some potatoes need a little bit of help softening up. If you find that your potatoes are not quite fork-tender yet, turn down the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes, until the water evaporates. This should help them finish cooking all the way through.
It’s delicious And didn’t take too long
Thanks for sharing, Terri!
Didn’t have a cast iron skillet so used a normal pan instead but it still worked. Easy recipe to follow and turned out well. I just added more salt and pepper to taste.
Looks great!
Great recipe! I even used smaller sized russets and they held up OK with the skin on. Had to use the extra water + 3-4 mins to get the potatoes tender. Added the garlic at this point. Delicious! Will make again.
Thanks for sharing, Chase!
This was actually really good! I was a little skeptical but once my boyfriend his mother and I sat down to eat it, it was so worth it. Definitely making this again. Muchas gracias from New Jersey!
Thanks for sharing, Kelly!
Added onions to ours, delicious.
Sounds amazing!
Made this recently. I used combo meat of filet mignon and ribeye. Very tasty and not too salty. Only thing I would change is adding garlic after potatoes are cooked because the garlic tasted a little bitter after cooking. I would add them towards end until fragrance is released otherwise, delicious!
Thanks for sharing, Valerie!
Ok I tried it and it was way too hard and I didn’t have a skillet, I used my wok, plus the potatoes took way too long, I took two pix but their not updating. Well for someone who doesn’t cook, I did give it my best.
I am sorry it didn’t work out! I hope you give it another shot!
My best friend brought me some green beans from her garden, so I put those in during the last few minutes of cooking the potatoes… sooooo good! Thanks for the great recipe 😊
What a tasty addition, Anne!
Garden tomatoes and cucumbers as a side dish. I added water at the end and covered the skillet. Turned off the stove and got a Beautiful gravy out of it
Sounds amazing, Melody!!
Made it for dinner today only thing I didn’t have was parsley. But it work
Looks amazing!!