November 5, 2023Review Recipe
Table of Contents
This easy garlic butter steak and potatoes skillet recipe is so simple to make, and it tastes and smells incredible. The juicy garlic steak and crispy fried potatoes are all cooked together in a single skillet for minimal mess and fuss.
Garlic Butter Steak And Potatoes Skillet Ingredients
Sliced steak is seasoned with oregano, black pepper, and red pepper flakes, while minced garlic infuses a rich aroma.
Honey Gold potatoes are cooked in the skillet, absorbing the garlic and herb notes, resulting in a savory, buttery, and flavorful dish with a mild spicy kick.
- 4 tablespoons of olive oil, divided in half
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of dried oregano
- 1½ teaspoons of salt, divided into ½ teaspoon and 1 teaspoon
- ½ teaspoon of black pepper
- 1 teaspoon of red pepper flakes, divided in half
- 4 cloves of garlic, minced and divided in half
- 1½ pounds of steak (flank, tri-tip, or ribeye), sliced against the grain into strips
- 1½ pounds of Honey Gold potatoes, halved or quartered
- 4 tablespoons of salted butter, divided in half
- 1 tablespoon of fresh rosemary, minced
- 1 tablespoon of fresh oregano, chopped
Substitutions And Additions
HONEY GOLD POTATOES: Any kind of small yellow or red potatoes will work for this skillet garlic butter, herb steak, and potatoes recipe.
HERBS: We like to use fresh rosemary and oregano, but you may opt to use fresh dill, thyme, or parsley if you have some to hand.
GARLIC: If you’re a garlic lover, feel free to increase the amount of minced garlic for an even more robust garlic flavor.
On the flip side, if you prefer a milder taste, you can reduce the amount of garlic cloves.
RED PEPPER FLAKES: Adjust the spiciness level to your liking by increasing or decreasing the amount of red pepper flakes.
For a milder version, you can omit them entirely or use a pinch of paprika for a subtle smoky flavor without the heat.
How To Make This Garlic Butter Steak And Potatoes Skillet Recipe
Let’s have a look at the simple step-by-step instructions for making this hearty meal.
STEP ONE: In a gallon-size Ziploc bag, combine two tablespoons of olive oil, balsamic vinegar, dried oregano, a half teaspoon of salt, black pepper, a half teaspoon of red pepper flakes, and two minced garlic cloves.
STEP TWO: Add the beef, toss, and seal. Allow the beef to marinate while preparing the potatoes.
STEP THREE: Place the potatoes into a microwave-safe bowl and cover with water. Add a teaspoon of salt and microwave on high power for five minutes. Drain.
STEP FOUR: In a 12-inch skillet, heat two tablespoons of olive oil and two tablespoons of butter over medium heat until the butter is melted.
Use a stainless steel or cast-iron skillet. A non-stick pan can’t get hot enough to sear the steak and lock in the flavors.
STEP FIVE: Transfer the potatoes to the preheated skillet.
Saute over medium heat, stirring occasionally, for about ten minutes until the potatoes are browned and tender all the way through.
Transfer the potatoes to a plate and set aside.
STEP SIX: In the same skillet, add the remaining two tablespoons of butter, two cloves of minced garlic, half a teaspoon of red pepper flakes, rosemary, and oregano.
Bring to a simmer over medium-high heat.
Take care not to burn the garlic, as this would make the dish taste bitter.
STEP SEVEN: While the pan is heating, remove the meat from the marinade. Use paper towels to gently pat the meat and remove the excess moisture.
Excess liquid will prevent the meat from browning quickly, resulting in a tougher, less flavorful steak.
STEP EIGHT: Working in batches, place a few strips of steak into the hot skillet.
Cook for two minutes on each side for medium doneness, but feel free to adjust the cooking time according to your preference.
When frying cut-up steak, cooking just a few pieces of steak at a time ensures that there is plenty of room for any released liquid to move away from the meat and evaporate.
STEP NINE: When all of the meat has been browned, return the garlic steak and potatoes to the skillet and heat through. Serve immediately.
How To Serve
Pair this savory dish with a simple tomato cucumber salad dressed with a light vinaigrette.
For added comfort, serve with a warm, crusty baguette or dinner rolls to mop up the delicious garlic butter sauce.
We suggest that you serve this hearty steak and potato dinner with glazed carrots or your choice of seasonal vegetables.
MORE STEAK RECIPES
Now that you’ve enjoyed your garlic butter steak and potato skillet, let’s talk about how to store any leftovers and make the most of this delicious dish.
MAKE AHEAD: If you’re planning ahead, you can prepare the steak and potatoes in advance.
Simply cook the dish as instructed, allow it to cool to room temperature, and then transfer it to an airtight container.
Store it in the refrigerator for up to 24 hours before reheating. This can be a time-saver for busy weeknight dinners or meal prep.
IN THE FRIDGE: You can store leftover garlic butter steak and potatoes in the refrigerator for up to three days.
IN THE FREEZER: Cooked steak freezes well, but cooked potatoes do not.
If you wish to freeze the steak strips, let them cool completely, place them into a freezer bag, and squeeze out any air.
The cooked steak will keep for two to three months.
REHEATING: When it’s time to enjoy your stored garlic butter steak and potatoes, you have a few options for reheating:
- OVEN: Preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with aluminum foil to prevent drying out, and heat for about 15-20 minutes or until warmed through.
- STOVETOP: Reheat in a skillet over medium-low heat, stirring occasionally. Adding a splash of broth or water can help maintain moisture.
- MICROWAVE: For a quick reheat, use the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or a damp paper towel, and heat in 30-second intervals, stirring between each, until heated to your desired temperature.
Why We Love This Recipe
PLENTY OF FLAVOR: The combination of succulent steak, roasted potatoes, and the rich garlic butter sauce creates flavors that are both savory and indulgent.
EASY PREPARATION: With step-by-step instructions and minimal cooking techniques required, it’s perfect for anyone looking to whip up a delicious meal without a lot of hassle.
COMFORT FOOD AT ITS BEST: There’s something undeniably comforting about the combination of steak and potatoes.
When you cook steak and potatoes with garlic, herbs, and butter, the result is deliciously juicy steak strips and crispy buttery potatoes. This flavorsome garlic butter steak and potatoes skillet is so easy and delicious that you’ll want to make it again and again.
Frequently Asked Questions
While the recipe suggests flank, tri-tip, or ribeye, you can use your preferred cut. Keep in mind that different cuts may have varying textures and flavors, so choose one that suits your taste.
While it’s best to prepare the garlic butter sauce fresh for optimal flavor, you can freeze it if needed. Store it in an airtight container for up to three months. Thaw it in the refrigerator overnight before using, and gently reheat it on the stovetop or in the microwave.
For a vegetarian version, substitute the steak with grilled portobello mushrooms or tofu. For a vegan version, use a plant-based butter substitute, and replace the steak with your favorite vegan protein like tempeh or seitan. Adjust the seasoning to your taste.
More Recipes You’ll Love
- Hamburger Steaks
- Steak Bites
- Salisbury Steak
- Poor Man’s Hamburger Steaks
- Honey Butter Skillet Corn
- Pepper Steak
Garlic Butter Steak and Potatoes Skillet
- 4 tablespoons olive oil, divided in half
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1½ teaspoon salt, divided into ½ teaspoon and 1 teaspoon
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes, divided in half
- 4 cloves garlic, minced and divided in half
- 1½ pounds steak (flank, tri-tip, or ribeye), sliced against the grain into strips
- 1½ pounds baby yellow potatoes, halved or quartered
- 4 tablespoons salted butter, divided in half
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano, chopped
- In a gallon-size plastic Ziploc bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 minced garlic cloves. Place the meat into the plastic bag and seal it. Allow the meat to marinate while preparing the potatoes.
- Place the halved potatoes into a microwave-safe bowl and cover with water. Add the remaining 1 teaspoon of salt to the potatoes and water. Microwave on high power for 5 minutes. Drain potatoes.
- In a 12-inch stainless steel skillet, heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted.
- Transfer drained potatoes to the preheated skillet. Saute over medium heat, stirring occasionally, until potatoes are browned and tender all the way through, approximately 10 minutes.
- Remove potatoes to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter, 2 cloves of minced garlic, ½ teaspoon red pepper flakes, fresh rosemary, and oregano. Bring the butter and seasonings to a simmer over medium high heat.
- While the pan is heating, remove the meat from the marinade. Use paper towels to gently pat the meat and remove excess moisture.
- Working in batches, place several strips of meat into the hot skillet. Brown the meat on each side. Adjust cooking time according to your preference for doneness of the meat. The meat should cook only a couple minutes on each side for a medium doneness.
- When all of the meat has been browned, return all meat and potatoes to the skillet and heat through. Serve immediately.
- Use a stainless steel or cast-iron skillet. A non-stick pan can’t get hot enough to sear the steak and lock in the flavors.
- Take care not to burn the garlic, as this would make the dish taste bitter.
- Excess liquid will prevent the meat from browning quickly, resulting in a tougher, less flavorful steak.
- When frying cut-up steak, cooking just a few pieces of steak at a time ensures that there is plenty of room for any released liquid to move away from the meat and evaporate.