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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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“My husband’s new weeknight fave. I served with a salad and naan bread and it felt like a holiday! Delicious!” – Liz
Easy Garlic Butter Steak and Potatoes Recipe
These garlic steak bites are one of my favorite go-to dinners when I want something quick, easy, and seriously delicious. They’re incredibly simple to make, but don’t let that fool you—the flavor is next level. I season the steak with garlic, herbs, and plenty of butter, and it turns out so tender and flavorful every time.
I especially love using butter in this recipe because it does a few magical things at once—it helps the steak develop that rich, caramelized crust, it speeds up the cooking process, and it adds a deep, savory flavor that brings the whole dish together. Whether I’m serving them over mashed potatoes, tossing them in a salad, or just enjoying them straight from the pan, these garlic steak bites are always a hit.
Garlic Butter Steak Bites and Potatoes Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 tbsp olive oil
- 4 tbsp unsalted butter divided (½ stick)
- 1 lb. Yukon Gold potatoes diced into ½-inch cubes, or red-skinned or fingerling potatoes
- 4 cloves garlic minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp ground pepper
- 1½ lbs. sirloin steak cut into 1-inch cubes, or try beef tenderloin, NY strip steak, or stir fry meat.
- freshly chopped parsley optional, for garnish
Video
Instructions
- Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tbsp of the butter. Let the butter melt completely.4 tbsp unsalted butter, 1 tbsp 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 lb. Yukon Gold potatoes, 4 cloves garlic, 1 tsp dried rosemary, 1 tsp dried oregano, ½ tsp kosher salt, ½ tsp ground pepper
- Return the skillet to the stove and increase the heat to high. Add 2 tbsp 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 tbsp unsalted butter, 1½ lbs. 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
Becky’s Tips
- If potatoes are not tender (after 8 minutes) but are starting to get too brown, turn 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!
How to Make Steak and Potatoes Step by Step
Prep the pan: Heat a cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp of butter. Let the butter melt completely.
Cook the potatoes: Add 1 lb. of cut potatoes, 4 cloves garlic, 1 tsp rosemary, 1 tsp oregano, ½ tsp kosher salt, ½ tsp ground 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.
Cook the steak: Return the skillet to the stove and increase the heat to high. Add 2 tbsp 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.
Add the potatoes: Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
Garnish and serve: Top with fresh chopped parsley if desired. Serve and enjoy!
Variation Ideas
This steak and potatoes recipe has a distinctive garlic and herb flavor. You could change up the flavor by swapping out the spices for a spice blend:
- Creole seasoning
- Ranch seasoning
- Blackened seasoning
- Italian seasoning
- Taco seasoning
- Herbs de Provence
Or, try adding caramelized onions or crumbled bacon for an even richer taste.
How to Store
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.
Freeze 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, a tasty asparagus almondine, or my kids’ favorite, cheesy roasted broccoli.
The recipe has good flavor and I s quick and easy to make. I would recommend that you marinade the meat. It was very tough even though I took it off the heat when it was medium.
Turned out delicious! Love how easy and fast this recipe is. We did add more salt and pepper to the potatoes and steak, but left everything else the same. We will make this again!
The potatoes taste delicious but, in my opinion, the meat is lacking flavor. Highly suggest seasoning or marinating the beef prior to cooking. Black pepper marinade would taste incredible!
I REALLY wanted to love this, but it did not take 8 minutes to cook the potatoes. And I made them very small. More like 25 min. Will try another recipe somewhere else.
I would boil the potatoes a bit first, works great. Just make sure they’re nice and dry before cooking in pan.
Can this be made in a crockpot? And if yes, how would the instructions change?
Hi Shev, we haven’t tested this recipe in the crockpot, but we think it could work. We recommend placing the steak on one side and the potatoes on the other, drizzling with oil and spices, and cooking on high for 3-4 hours. The meat should register 145°F when it’s done cooking.
Thank you for your response! Do I add water to the crockpot too? I want to make sure the meat is soft enough for a guest who has some teeth trouble.
We would recommend adding a bit of extra oil or about 1/2 cup of butter to keep things moist.
Thank you so much! I’ll try to post how it came out after I make it!
Hi Did you make the meat in the crock pot? what did you do and how did it turn out?
Great recipe loved it short time to cook
This is going to be one of my favorite recipes. It is so much easier cooking the potatoes and the steak in the same pan, less to clean up. I’ll be looking forward to more of these..
So… this is a great recipe per my family. Key here is cast iron skillet pre-heated for 10+ minutes. I also soaked the small Yukons in water for 15 minutes prior to 1/4 ing them.Also instead of unsalted butter I substituted Kerry Gold Garlic butter sticks. Bomb!
Good steak. Horrrrrrible potatoes.
Oh, no! We’re so sorry to hear you didn’t love this recipe, Liz! I recommend checking out the notes section of the recipe for tips on what to do if the potatoes aren’t tender by the time the meat has cooked through!
Par boil your potatoes! Boil them half way, drain, cool, cut up into bite sized chunks and finish cooking in the pan