Here’s a complete, detailed recipe for Garlic Butter Steak and Potatoes Skillet—everything included so you can make it start to finish.
🥩 Ingredients (Serves 2–3)
For the steak
- 2 ribeye or sirloin steaks (200–250 g each)
- Salt & black pepper, to taste
- 1 tbsp olive oil
For the potatoes
- 4–5 small potatoes (Yukon Gold or red), diced into 1-inch cubes
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp dried thyme or rosemary (optional)
For the garlic butter
- 3–4 cloves garlic, minced
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
🔹 1. Prep the potatoes
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add diced potatoes, season with salt, pepper, and optional herbs.
- Cook, stirring occasionally, about 12–15 minutes, until golden brown and tender.
- Remove potatoes from the skillet and set aside.
🔹 2. Cook the steak
- Pat steaks dry and season generously with salt and pepper.
- In the same skillet, heat 1 tbsp olive oil over medium-high heat.
- Sear steaks 3–4 minutes per side for medium-rare (adjust time for your preferred doneness).
- Remove steaks and let rest 5 minutes to lock in juices.
🔹 3. Make garlic butter
- Reduce heat to medium.
- Add butter and minced garlic to the skillet.
- Sauté 1–2 minutes until fragrant, being careful not to burn the garlic.
🔹 4. Combine potatoes and sauce
- Return cooked potatoes to the skillet.
- Toss them in the garlic butter until evenly coated.
- Optional: Add a splash of steak pan juices for extra flavor.
🔹 5. Serve
- Place steak on a plate alongside garlic butter potatoes.
- Drizzle any remaining pan sauce over the steak.
- Garnish with chopped fresh parsley.
💡 Pro Tips
- Even potato cubes ensure uniform cooking.
- Rest steaks before slicing to keep them juicy.
- Optional extras: add mushrooms, bell peppers, or a squeeze of lemon for brightness.
- For quicker prep: parboil potatoes 5 minutes before sautéing to reduce cook time.
If you want, I can also make a one-pan, 30-minute version where the steak and potatoes cook together without compromising flavor—super convenient! Do you want me to do that?
