This garlic butter steak and potatoes is the kind of meal that feels a little fancy but is super easy to make. Juicy steak, crispy golden potatoes, and a buttery garlic sauce that brings it all together—what’s not to love? It’s one of those comfort meals that comes together in one pan and always gets a “whoa, this is GOOD” kind of reaction. You don’t need a bunch of weird ingredients either—just good steak, potatoes, garlic, butter, and a few pantry basics.
Why I Love This Recipe
This one takes me back to weekends at home when my family would gather for a hearty dinner after a busy day. It’s simple food, made with care, and always hits the spot. What makes it extra special? That garlic butter—it coats everything in rich, savory flavor.
- One pan, minimal cleanup
- Hearty, cozy, and satisfying
- The garlic butter sauce is next-level
- Easy to customize with what you have
- Feels fancy but takes less than 40 minutes
Servings & Time
Servings: 4
Cook Time: 35 minutes
Prep Time: 10 minutes
Total Time: 45 minutes
What You’ll Need
- 1 lb ribeye steak (or any good cut like sirloin)
- 1 lb baby potatoes, halved
- 4 tbsp unsalted butter, cubed
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp chopped fresh parsley (optional)
Tools
- Large cast iron skillet or heavy pan
- Knife
- Cutting board
- Tongs
- Mixing bowl
- Paper towels
Pro Tips
- Pat the steak dry with paper towels so you get a good sear
- Don’t crowd the pan or the potatoes will steam instead of crisp
- Let the steak rest after cooking—it keeps the juices inside
- Garlic burns fast—add it at the end to keep it flavorful, not bitter
- Cut potatoes evenly so they cook at the same time
Substitutions and Variations
- Steak: Try sirloin, NY strip, or filet mignon
- Potatoes: Yukon gold, red potatoes, or even diced russets
- Butter: Swap for ghee if dairy-free
- Herbs: Add rosemary or thyme to the butter for extra flavor
- Spice it up: Add chili flakes or smoked paprika
Make Ahead Tips
- You can slice the garlic and cut the potatoes a few hours ahead
- Bring the steak to room temperature 30 minutes before cooking
- Pre-mix the garlic butter and refrigerate
How to Make Garlic Butter Steak and Potatoes
Step 1: Prep the Potatoes
Toss 1 lb halved baby potatoes with ½ tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper in a bowl.
Step 2: Sear the Potatoes
Heat a large cast iron skillet over medium-high heat. Add ½ tbsp olive oil. Add the seasoned potatoes cut-side down. Cook for 10-12 minutes, flipping halfway, until golden and tender. Remove and set aside.
Step 3: Prep the Steak
Pat 1 lb ribeye steak dry with paper towels. Season both sides with ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning.
Step 4: Sear the Steak
Heat the skillet again over high heat. Add steak and sear for 3–4 minutes on each side until browned and cooked to your liking. Lower heat to medium in the last minute.
Step 5: Add the Garlic Butter
Push steak to one side. Add 4 tbsp cubed butter and 4 minced garlic cloves to the pan. Let the butter melt and garlic get fragrant (about 1 minute). Spoon the garlic butter over the steak.
Step 6: Add Back the Potatoes
Add the cooked potatoes back to the skillet. Toss gently in the garlic butter. Cook 1–2 more minutes to warm through.
Step 7: Serve
Slice steak if needed. Serve steak and potatoes on a plate, spoon extra garlic butter on top, and sprinkle with fresh chopped parsley.
Macros (Per Serving)
Approximate values (for 4 servings):
- Calories: 480
- Protein: 28g
- Carbs: 22g
- Fat: 32g
- Fiber: 3g
- Sugar: 1g
Why This Recipe Works (Quick Science)
Searing the steak creates the Maillard reaction—a flavorful crust that locks in juices. Cooking the potatoes cut-side down gives a crispy surface, while finishing everything in garlic butter adds a layer of fat that carries all the flavor across every bite. Keeping the garlic in the end prevents burning and keeps it aromatic.
Common Mistakes
- Not drying the steak: Wet steak = no crust
- Overcrowding the pan: Makes things steam, not sear
- Burning the garlic: It goes in last for a reason
- Undercooked potatoes: Always check for doneness before adding back
- Not resting the steak: Give it 5 minutes before slicing
What to Serve With
- Crisp green salad with lemon vinaigrette
- Steamed green beans or broccoli
- Crusty bread to soak up the garlic butter
- A light soup or tomato salad as a starter
FAQ
Can I use a different cut of steak?
Yes! Sirloin or strip work great. Just adjust cook time based on thickness.
Do I need a cast iron skillet?
Nope. Any heavy pan that holds heat well will work, but cast iron gives the best sear.
Can I make this dairy-free?
Use ghee or plant-based butter and it’ll still taste amazing.
Can I cook the potatoes in the oven instead?
Yes, roast them at 425°F for 25–30 minutes, then toss with the garlic butter at the end.
How do I know when the steak is done?
Use a meat thermometer. 130°F for medium rare, 140°F for medium.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to keep the steak tender. The garlic butter sauce helps it stay juicy. Avoid microwaving steak too long—it gets rubbery.
Wrap-Up
This garlic butter steak and potatoes recipe is one of those reliable meals that feels like a treat but is easy enough for any weeknight. Once you try that buttery garlic flavor with crispy potatoes and juicy steak, you’ll keep coming back to it. If you try it out, leave a comment and let me know how it went or if you have any questions!
