Garlic Butter Steak and Potatoes Skillet

close up overhead shot of garlic butter steak and potatoes in a skillet

5 from 1 vote

This garlic butter steak and potatoes skillet recipe uses lean, tender cuts of beef and crispy fried potatoes that are marinated in herby garlic butter.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: Garlic Butter Steak and Potato Skillet Recipe

Servings:

Calories: 728kcal

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition