Garlic Butter Steak Potato Skillet

There's something about the sound of steak hitting a hot skillet that makes you feel like you're actually cooking, you know? One weeknight, I was stuck between wanting pot roast comfort and needing dinner in under an hour, so I chopped everything small, threw it in one pan, and discovered this might be better than the original. The garlic butter pooling at the bottom was the real revelation—crispy potatoes swimming in it, tender steak bites soaking it all up. It became the meal I make when I want to impress without the fuss.

I made this for my sister's surprise dinner visit, and watching her tear into it without even waiting for the plate to fully land on the table told me everything. She kept asking what restaurant I'd somehow snuck food from, which felt like the highest compliment. That's when I knew this wasn't just a weeknight shortcut—it was something people genuinely wanted to eat.

Ingredients

• Sirloin steak, cut into 1-inch cubes: I use sirloin because it's tender enough to cook fast but affordable enough to feed four people without guilt; cutting it into cubes means faster cooking and more surface area for browning.
• Baby gold potatoes, quartered: Gold potatoes have thin skin and stay creamy inside, so quartering them means they crisp up on the outside while staying soft in the middle—this matters.
• Olive oil: You'll use it twice, once for the steak and once for the potatoes, so don't skip it or use cooking spray here.
• Kosher salt and black pepper: Season in stages, not all at once; it makes a real difference in how the flavors develop.
• Dried Italian herbs: A teaspoon feels small until you taste how it carries through the whole dish, but feel free to swap in thyme or rosemary if that's what you have.
• Unsalted butter: Four tablespoons might seem like a lot until you taste how it coats everything; this is where the magic happens, so use real butter.
• Garlic, minced: Five cloves gives you that rich, toasty garlic flavor without it turning bitter; mince it fresh because jarred changes the whole thing.
• Smoked paprika: Just a half teaspoon adds depth and color; it's the secret ingredient that makes people ask what's different.
• Fresh parsley and chives: The parsley is non-negotiable for brightness, and chives are optional but they add a fresh onion note that ties everything together.

Instructions

Season and rest the steak:

Toss your cubed steak with olive oil, salt, pepper, and those Italian herbs in a bowl, then let it sit for ten minutes while you prep the potatoes. This isn't wasted time—the seasoning actually starts to penetrate the meat.

Get the potatoes golden and crispy:

Heat olive oil in your skillet over medium heat, add the quartered potatoes, and let them cook undisturbed for a few minutes before stirring—you want them golden and crunchy on the outside, which takes about fifteen minutes total. Transfer them to a plate and wipe the skillet clean-ish with a paper towel.

Sear the steak until browned:

Create the garlic butter magic:

Turn the heat to medium, add the butter, and once it's melted and foaming, stir in your minced garlic and smoked paprika for just one minute until the smell fills your kitchen. You'll know it's right when the garlic loses that raw edge and turns golden.

Bring it all together:

Return the potatoes and steak to the skillet, toss everything so the garlic butter coats every piece, and let it warm through for a minute or two. Finish with fresh parsley and chives right before serving so they stay bright.

Save

There's a moment right when you pour that pooled garlic butter over the plate and watch the steak and potatoes glisten under kitchen light where you realize this is the kind of meal that makes people linger at the table, just talking. It stopped being about getting fed and started being about the time spent together.

The Cast Iron Advantage

A cast iron skillet is ideal for this because it heats evenly and holds heat like nothing else, which means your potatoes get properly crispy and your steak develops that deep brown crust. If you don't have cast iron, a heavy stainless steel skillet works, but avoid nonstick because you actually want that browning happening on the surface.

Building Layers of Flavor

The Italian herbs season the raw steak, the paprika deepens the garlic butter, and the fresh parsley at the end cuts through all that richness—this isn't accidental. Each component plays a role, which is why omitting any of them would feel like something's missing even if people can't quite say what.

Timing and Temperature

The hardest part of this dish is the steak temperature because everyone wants theirs different, but keeping the cubes small means they cook faster and more evenly, so medium-rare is easier to hit. If you're cooking for someone who prefers well-done, cut their pieces slightly larger so they have time to cook through without the others drying out.

• Cook the steak in batches if your skillet feels crowded—overcrowding drops the temperature and steams instead of sears.
• Let the potatoes sit undisturbed for the first few minutes so they develop that golden crust instead of bouncing around.
• Taste the garlic butter sauce before serving and add a pinch of salt if it needs it—sometimes the steak releases liquid that dilutes the seasoning.

Save

This skillet has become my answer to that question of what to cook when you want to feel like you've spent hours in the kitchen but haven't. It's honest food that tastes like care.

Recipe FAQs

→ What cut of steak works best?

Sirloin is ideal for balance of tenderness and affordability. Ribeye or strip steak also work beautifully if you prefer more marbling. Cut into uniform 1-inch cubes for even cooking.

→ How do I get crispy potatoes?

Quarter the baby potatoes evenly and cook them in hot oil over medium heat without overcrowding the pan. Let them develop a golden crust before stirring, about 15 minutes total.

→ Can I prepare this ahead?

Cube the steak and quarter the potatoes up to a day in advance. Store them separately in the refrigerator. The garlic butter sauce comes together quickly, so make it fresh while cooking.

→ What sides pair well?

Sautéed green beans or mushrooms complement the rich flavors. A crisp green salad with vinaigrette balances the buttery elements. Crusty bread soaks up the extra garlic butter sauce.

→ How do I know when steak is done?

Sear 2-3 minutes per side for medium-rare to medium. The cubes should have a brown crust and feel firm but springy when pressed. Avoid overcooking since the bite-sized pieces continue cooking slightly off heat.