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.
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
- Cast Iron Skillet
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
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.
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