Ingredients
Method
Creating Garlic Butter Steak and Potatoes Skillet is straightforward if you follow these easy steps
- Cut the steak and potatoes into bite-sized pieces. Mince the garlic, and chop the parsley for garnishing.
- Sprinkle the steak pieces with salt, pepper, and paprika to enhance flavor.
- In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes until they are crispy and golden brown, stirring occasionally.
- Once the potatoes are cooked, remove them from the skillet and set them aside on a plate.
- In the same skillet, add the seasoned steak pieces and sear them for 3-4 minutes until browned, continuing to stir occasionally.
- Add in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Quickly add the butter to the skillet, letting it melt and combine with the garlic and steak juices.
- Return the cooked potatoes to the skillet, tossing everything together to ensure the potatoes are well-coated in the garlic butter.
- Taste the mixture and adjust the seasoning with more salt and pepper if needed.
- Remove from heat and garnish with fresh parsley before serving.
Nutrition
Notes
Ingredient Swap: I often use Yukon Gold potatoes when I don't have red potatoes on hand, they hold their shape just as well and have a lovely buttery flavor that works with the garlic butter.
Storage Tip: This dish is best enjoyed fresh, but any leftovers will keep in a sealed container in the fridge for up to three days.
Reheat gently in a skillet to bring back some of that crisp texture.
Make-
Ahead Advice: You can absolutely prep the components ahead.
I like to cube the steak and potatoes the night before and keep them separate in the fridge, which makes the actual cooking process incredibly fast.
Common Mistake: The biggest error I see is crowding the skillet.
If you add too many potatoes at once, they'll steam instead of crisp.
Cook them in batches if your skillet isn't large enough, it makes all the difference.
Serving Suggestion: I love to finish this with a squeeze of fresh lemon juice right at the end.
It cuts through the richness beautifully and brightens the whole dish.
Equipment Note: A well-seasoned cast iron skillet is my go-to for this recipe because it gives the steak and potatoes an unbeatable sear, but any heavy-bottomed skillet will work.
Just make sure it's large.