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This easy garlic butter steak and potato 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.
We suggest that you serve this hearty steak and potato dinner with glazed carrots or your choice of seasonal vegetables. While you’re here, if you’re on the lookout for new steak recipes, you won’t want to miss our incredible balsamic glazed steak rolls.
INGREDIENTS FOR GARLIC BUTTER STEAK AND POTATO SKILLET
You will need:
- 4 tablespoons of olive oil, divided
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of dried oregano
- 1 ½ teaspoons of salt, divided
- ½ teaspoon of black pepper
- 1 teaspoon of red pepper flakes, divided
- 4 cloves of garlic, minced and divided
- 1 ½ pounds of steak (flank, tri-tip, or ribeye), sliced against the grain into strips
- 4 tablespoons of salted butter, divided
- 1 ½ pounds of Honey Gold potatoes, halved or quartered
- 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.
HOW TO MAKE THIS GARLIC BUTTER STEAK AND POTATO SKILLET RECIPE
STEP ONE: In a gallon size plastic 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 of the 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.
PRO TIP: 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 teaspoon red pepper flakes, fresh rosemary, and oregano. Bring to a simmer over medium-high heat.
PRO TIP: Take care not to burn the garlic as this would make it 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.
PRO TIP: 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.
PRO TIP: 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.
IN THE FRIDGE: You can store leftover garlic butter steak and potatoes in the refrigerator for up to three days. To avoid reheating the meat, we suggest using it in salads or sandwiches.
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 into a freezer bag and squeeze out any air. The cooked steak will keep for two to three months.
Steak and potatoes go so well together. When you cook them in a skillet with garlic, herbs, and butter the result is deliciously juicy steak strips and crispy, buttery potatoes. This flavorsome meat and potatoes dish is so easy and delicious that you’ll want to make it again and again.
MORE RECIPES YOU’LL LOVE
Garlic Butter Steak and Potato Skillet
- 4 tbsp olive oil divided
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 1/2 tsp salt divided
- 1/2 tsp black pepper
- 1 tsp red pepper flakes divided
- 4 cloves garlic minced
- 1 1/2 lb steak (flank, tri-tip, or ribeye) sliced against the grain into strips
- 4 tbsp salted butter divided
- 1 1/2 lb baby yellow potatoes halved or quartered
- 1 tbsp fresh rosemary minced
- 1 tbsp fresh oregano chopped
- In a gallon size plastic zip bag combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 of the minced garlic cloves. Place meat into the plastic bag and seal. Allow the meat to marinate while preparing the potatoes.
- Place halved potatoes into a microwave safe bowl and cover with water. Add 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. Do not burn garlic.
- 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. TIP: Excess liquid will prevent the meat from browning quickly and will boil the meat, resulting in a tougher, less flavorful steak. Make sure the skillet is hot before adding the meat and cook just a few pieces at a time. Patting out some of the excess moisture from the marinade before adding it to the skillet will also help.
- When all of the meat has been browned, return all meat and potatoes to the skillet and heat through. Serve immediately.