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.
I made this recipe with canned potaoes.. I had them on hand. They came out great and the dish was a hit!
It was delicious
That looks great, Andrea! Thanks so much for sharing!
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!
I just found your recipe and am new to your site. 2 things:
1. I haven’t made this yet, but will be tonight. I love that it’s simple and with few ingredients. These are the types of recipes I look for when I want to use up ingredients in my fridge or pantry. But what I LOVE LOVE LOVE about your recipe is that when I printed it, I saw that the ingredients used in each step are included in the step with the amounts needed! You are the only person that I’ve ever seen that does this and I love it! This eliminates many mistakes that can happen when you’re in a hurry if get distracted in the middle of a step.
2. I know this happens a lot, but I am always amazed at how rude and insensitive people can be when they’re not sitting next to you. I don’t know why they bother to take the time to say something negative unless it’s constructive to the recipe or blog itself. You meet the needs of many and I’m sorry that you and all the other bloggers out there have to put up with that. I get very tired of reading their comments.
I will come back and rate this recipe after I make it, but for now, I’m giving it 4 stars for the above reasons.
Hi Kathy, thanks so much for stopping by and leaving such a kind comment! We hope you love this recipe!
Hi, Becky! Well, I tried the recipe and LOVED IT! I only had half a pound of the beef, so I just cut the recipe in half, which was enough for me, my husband and our 13-year old grandson. It was delicious! I dislike Rosemary, but decided to use half of what was required and it perfectly balanced with the oregano for me! I also added some green beans. The beef was tender and potatoes firm. I should have added the garlic later, though, like someone else mentioned, but that didn’t prevent us all from loving it!
My grandson is SO picky and just now venturing out and trying new food… he also loved this! My husband told me twice how much he liked it… “this is a keeper,” he said.😁 I will definitely be making this again!
I have made this recipe 2x now my husband and I love it I use filet mignon as my go to choice this time I added caramelized onions and that added a pop I was craving along with finishing salt
Dont really call a 2 ingredient (seasonings are required on all recipes) skillet a recipe. You are a hack cook who knows how to make a website.
Hi Rashanda, we’re sorry that you didn’t enjoy this recipe! However, we do write a lot of recipes geared towards beginners, as that is how this site was started. We hope you’ll give some of our other recipes a try before making such a harsh judgment!
So far so good, but unless there is a magic stove or potato out there which I don’t possess, the idea that I’ll have fork-tender potatoes in 8 minutes seems a little fanciful. The steaming trick seems to work though. So other than the timelines, I am optimistic this will be great!
Hi, Mark! We suppose that depends on the size of your potato pieces! Cooking times are always approximate, so feel free to cook for more time if the potatoes need it! Just make sure not to overcook them, as they’ll start to fall apart!
Loved this recipe..It was easy to follow, and quick…Imwii definitely make this again
It’s perfect,i cook for the family.
I’m glad i found this recipe thank you so very much.
This was very easy to make and my husband loved it. He’s picky if the potatoes aren’t completely cooked so I made sure to cook those a little longer and with a cover on it for a few minutes. The rest was super easy and delicious. We used very lean venison chunks instead of a steak and it turned out great. So glad I found this recipe.
We’re sorry this recipe didn’t work out as planned, Bob! It sounds like your skillet may have been too hot, causing the meat to burn before it cooked all the way through!