Garlic Butter Steak Potato Skillet (Printable)

Tender seared steak bites with crispy golden potatoes coated in rich garlic butter sauce.

# What You’ll Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon smoked paprika

→ Potatoes

06 - 1.5 lbs baby Yukon gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon dried thyme
10 - 0.25 teaspoon ground black pepper

→ Garlic Butter Sauce

11 - 4 tablespoons unsalted butter
12 - 6 cloves garlic, minced
13 - 1 tablespoon fresh rosemary, finely chopped
14 - 1 tablespoon fresh parsley, chopped
15 - 0.5 teaspoon crushed red pepper flakes
16 - Juice of 0.5 lemon

# How To Make:

01 - In a large bowl, toss steak cubes with olive oil, salt, pepper, and smoked paprika. Allow to marinate while preparing potatoes.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add quartered potatoes, salt, thyme, and black pepper. Cook, stirring occasionally, until golden and fork-tender, approximately 15-18 minutes. Transfer potatoes to a plate and tent with foil.
03 - Return skillet to high heat. Add marinated steak cubes in a single layer, working in batches if necessary. Sear for 2-3 minutes per side until browned and cooked through. Remove steak from skillet and set aside.
04 - Lower heat to medium. Add butter to skillet. Once melted, stir in minced garlic, rosemary, parsley, and red pepper flakes. Sauté until fragrant, approximately 1 minute.
05 - Return potatoes and steak bites to skillet. Toss to coat everything in garlic butter sauce. Drizzle with lemon juice and adjust seasoning to taste.
06 - Garnish with additional chopped parsley and serve immediately while hot.

# Top Tips:

01 -
  • The whole skillet comes together in under 40 minutes, so you can have dinner on the table without the stress.
  • Those crispy, golden potatoes absorb the garlic butter sauce like they were made for each other.
  • It's naturally gluten-free and feels restaurant-quality enough to serve when people are coming over.
02 -
  • Don't skip the initial potato cooking step—they need that head start to get crispy before the steak goes in, or everything will just steam together and lose that textural magic.
  • The garlic butter sauce is everything, so once you add it back to the skillet with the potatoes and steak, toss gently enough to coat but confidently enough that you're not afraid to manhandle it a little bit.
03 -
  • If you want even more depth, deglaze the skillet with a splash of beef broth or dry white wine after searing the steak and before adding the butter—it adds a savory richness that's subtle but noticeable.
  • Pat your steak cubes dry before seasoning them; any excess moisture will steam instead of sear, and you want that golden crust.
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