Garlic Butter Steak and Potatoes

Introduction

Did you know that a recent survey found over 70% of home cooks avoid making steak dinners because they dread the cleanup of multiple pans? This garlic butter steak and potatoes recipe is the ultimate solution, delivering a restaurant-quality meal with just one skillet. Imagine perfectly seared, juicy steak and crispy, golden potatoes, all brought together with a luscious, aromatic garlic herb butter that melts into every bite. The magic of this dish isn’t just in its incredible flavor profile—it’s in the ingenious method that cooks everything in a single pan, transforming what could be a complex cooking project into a simple, satisfying weeknight feast. This approach not only saves you time but also allows the flavors to mingle beautifully, creating a cohesive and deeply delicious meal. Get ready to master a technique that will become your go-to for impressing guests or treating yourself to something special without the hassle.

Ingredients List

Gather these simple, high-quality ingredients. The better the quality, the more incredible your final dish will taste.

• For the Steak & Potatoes:
  • 2 Ribeye or New York Strip Steaks (about 1 to 1.5 inches thick): The marbling in these cuts ensures a juicy, flavorful result. For a leaner option, use filet mignon.
  • 1.5 lbs Baby Potatoes, halved: Their creamy interior and small size allow for quick, even roasting. Substitution: Yukon Gold potatoes cut into 1-inch cubes.
  • 3 tbsp Olive Oil, divided: Used for both searing and roasting, providing a rich base and helping achieve a beautiful crust.
  • Salt and Freshly Cracked Black Pepper: The fundamental seasonings. Be generous!
  • 1 tsp Smoked Paprika (optional): Adds a subtle, smoky depth to the potatoes.
• For the Garlic Herb Butter:
  • 4 tbsp Unsalted Butter, softened: The rich, creamy foundation of the sauce.
  • 4-5 Garlic Cloves, minced: Fresh is non-negotiable for that pungent, sweet aroma. Substitution: 1 tsp high-quality garlic powder in a pinch.
  • 2 tbsp Fresh Parsley, finely chopped: Adds a bright, grassy note. Substitution: 1 tbsp dried parsley or 1 tsp dried oregano.
  • 1 tbsp Fresh Thyme Leaves (or 1 tsp dried): Provides an earthy, slightly floral flavor.
  • 1 tsp Fresh Lemon Juice: A hint of acidity to cut through the richness and brighten the sauce.

Timing

This garlic butter steak and potatoes recipe clocks in at a total of 40 minutes from start to finish. Compared to the average steak dinner that requires preheating an oven, using a separate sheet pan for sides, and juggling multiple timers, this one-pan method is remarkably efficient. The 15-minute prep is mostly hands-off (seasoning steak, halving potatoes, mixing butter), while the 25-minute cook time is where the magic happens—everything cooks sequentially in the same pan. You’ll save at least 20 minutes on cleanup alone, making this a superior choice for busy cooks who don’t want to compromise on a decadent meal.

Golden, crispy potatoes and a perfectly seared steak topped with melting garlic herb butter—all from one pan.

Step-by-Step Instructions

Step 1: Prep the Potatoes

Start by patting your halved baby potatoes completely dry with a paper towel—this is the secret to getting them crispy, not steamed. In a large bowl, toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, ½ teaspoon of black pepper, and the smoked paprika (if using). Ensure every potato half is evenly coated in the glossy, seasoned oil. Let them sit while you preheat your large, oven-safe skillet (cast iron is ideal) over medium-high heat. This brief rest allows the salt to begin drawing out moisture from the potato surfaces, further promoting that desirable golden crust.

Step 2: Season and Sear the Steak

Take your steaks out of the fridge about 20 minutes before cooking to bring them closer to room temperature—this ensures even cooking. Just before searing, pat them thoroughly dry and season liberally on all sides with salt and pepper. Add the remaining 1 tablespoon of olive oil to your hot skillet. Carefully place the steaks in the pan; you should hear a confident, immediate sizzle. Sear undisturbed for 3-4 minutes per side to develop a deep, caramelized crust. Don’t move them! This patience builds flavor. Once seared, transfer the steaks to a clean plate. They will be beautifully browned but still very rare inside—perfect, as they’ll finish cooking later.

Step 3: Roast the Potatoes

Without cleaning the skillet, add the seasoned potatoes to the hot pan, cut-side down. Those glorious browned bits (fond) left from the steak are packed with flavor. Let the potatoes cook in the residual fat and oil for 2-3 minutes until they start to brown on the bottom. Then, transfer the entire skillet to a preheated 400°F (200°C) oven. Roast for 15-18 minutes, or until the potatoes are fork-tender and crisped around the edges. The high, dry heat of the oven will finish cooking them perfectly while you prepare the star of the show: the garlic butter.

Step 4: Make the Garlic Herb Butter

While the potatoes roast, combine the softened butter, minced garlic, chopped parsley, thyme, and lemon juice in a small bowl. Use a fork to mash and mix everything until it’s fully incorporated and fragrant. The butter should be pliable and hold the herbs evenly. For an extra flavor boost, you can add a tiny pinch of red pepper flakes. Shape the mixture into a log on a piece of parchment paper, roll it up, and twist the ends, or simply keep it in the bowl. Let it sit at room temperature so it’s soft and ready to melt luxuriously over the hot steak.

Step 5: Rest, Slice, and Serve

Carefully remove the skillet from the oven (the handle will be extremely hot!). Push the crispy potatoes to the sides of the pan and place the seared steaks back in the center. Immediately top each steak with a generous dollop (about half) of the garlic herb butter. The residual heat from the pan and the steak will melt the butter, creating an instant sauce. Let the steaks rest in the pan for 5-7 minutes. This allows the juices to redistribute, ensuring every bite is moist. After resting, slice the steak against the grain, spoon the melted garlic butter from the pan over the slices and potatoes, and serve immediately.

Nutritional Information

The following estimates are for one serving (½ of one steak and a quarter of the potatoes), calculated with a 10oz ribeye and the full butter sauce.

• Calories: ~680 kcal
• Protein: 42g
• Total Fat: 52g
• Saturated Fat: 22g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 1g
• Sodium: ~450mg (varies with seasoning)

Healthier Alternatives

You can easily adapt this garlic butter steak and potatoes recipe to fit various dietary preferences without sacrificing the core decadent experience.

• Leaner Protein: Swap ribeye for a grass-fed sirloin or a thick-cut bison steak. These cuts are lower in saturated fat but still deliver great flavor when cooked properly.
• Butter Swap: Use a whipped, plant-based butter alternative or make a “butter” from blended, soaked cashews with garlic and herbs for a dairy-free version that’s still rich and creamy.
• Potato Power: For a lower-carb option, replace potatoes with halved Brussels sprouts or cubed, peeled rutabaga. They’ll still roast beautifully in the steak drippings.
• Oil Adjustment: Reduce the olive oil by 1 tablespoon and use a high-quality non-stick skillet to minimize added fat while still achieving a good sear.

Serving Suggestions

This skillet meal is incredibly satisfying on its own, but these pairings can turn it into a full feast:

• For a Fresh Contrast: A simple arugula salad with a lemon vinaigrette or some steamed asparagus drizzled with the leftover garlic butter cuts through the richness perfectly.
• To Soak Up the Sauce: A slice of crusty, warm sourdough bread or a soft, fluffy dinner roll is ideal for mopping up every last drop of the garlic butter jus.
• Wine Pairing: A bold Cabernet Sauvignon or Malbec stands up to the steak’s richness, while a fruit-forward Zinfandel complements the smoky, garlicky notes beautifully.

Common Mistakes

• Using a Cold Steak: Searing a steak straight from the fridge causes it to steam and prevents a good crust. Always let it temper on the counter for 15-20 minutes.
• Crowding the Pan: Adding the potatoes before the steak has developed its crust lowers the pan temperature, leading to gray, boiled meat. Cook in sequence.
• Skipping the Rest: Cutting into the steak immediately causes all the precious juices to run out onto the plate. Letting it rest ensures a juicy, tender bite.
• Burning the Garlic: If you add raw minced garlic directly to the hot pan at the end, it can burn in seconds and turn bitter. Incorporating it into the butter protects it.

Storing Tips

• Refrigeration: Store leftover steak and potatoes in an airtight container in the fridge for up to 3-4 days. Store any unused compound butter separately, wrapped tightly, for up to 1 week.
• Reheating: For best results, reheat steak slices gently in a covered skillet over low heat with a splash of broth or water to prevent drying out. Re-crisp potatoes in an air fryer or toaster oven at 375