Garlic Butter Steak Skillet

This one-pan garlic butter steak and potatoes dish has turned into my favorite dinner when I want to wow guests without being stuck in the kitchen forever. The mix of tender steak strips and crispy potatoes soaking in herb-loaded garlic butter makes a fancy-looking meal with just a single skillet.

I whipped this up the first time when my in-laws dropped by unexpectedly for dinner and I was racing against the clock. They couldn't believe it hadn't taken me ages to prepare. Now they ask for it practically every time they visit.

Essential Ingredients

• NY strip steak: Around 1.5 pounds gives you the right mix of tenderness and taste, try to find pieces with nice fat marbling
• Olive oil: Creates that first nice sear without burning like butter would when it's super hot
• Baby golden potatoes: They stay firm while cooking and soak up all the tasty flavors
• Unsalted butter: Lets you manage how salty everything gets while adding a rich smoothness
• Fresh herbs: Oregano, thyme, and rosemary come together for an amazing smell that goes great with both meat and potatoes
• Minced garlic: Always use fresh because it gives the butter that special kick
• Salt and pepper: Get some freshly ground pepper and kosher salt to really make everything pop

Detailed Cooking Method

Get Your Potatoes Ready:

Melt the first tablespoon of butter with olive oil in a big cast iron skillet over medium-high heat until it starts bubbling. Cut baby potatoes into halves or quarters so they're all about the same size for even cooking. Toss them into the hot pan with oregano, thyme, and rosemary. Sprinkle generously with salt and pepper. Let them cook about 3-5 minutes, moving them around often so they brown all over. Poke them with a fork to check if they're done. When they're soft inside, move them to a plate and set them aside.

Get The Steak Going:

In that same skillet, drop in your second tablespoon of butter and let it melt down. While that's happening, cut your NY strip against the grain into half-inch thick strips. Put the steak pieces in the hot pan with your fresh garlic. Don't touch them for about 2 minutes so they get a nice crust, then stir and cook until they're how you like them. For medium-rare, you'll need about 4-5 minutes total. Remember they'll cook a bit more when you put them back with the potatoes.

Bring Everything Together:

Put those potatoes back in the pan with your steak and let them warm up for about a minute. The potatoes will drink up some of that tasty meat juice and garlic butter. Give it a taste and add more salt and pepper if needed. Gently mix everything so all your steak and potatoes get coated in that amazing butter sauce.

The fresh minced garlic really steals the show in this dish. I figured out that adding it during the steak cooking phase instead of with the potatoes keeps it from burning but still gives everything that amazing flavor. My kids now compare all my cooking to "that yummy garlic steak thing," as my youngest likes to call it.

Choosing The Right Cut

I usually go with NY strip for this meal because it's got that sweet spot between being tender and flavorful. If you want to fancy it up, ribeye works great with its extra fat marbling. When money's tight, sirloin does the job too, but you might want to cook it a little less so it stays tender. No matter what cut you pick, let the steak sit out for about half an hour before cooking so it cooks evenly all the way through.

Prep Work Shortcuts

This meal tastes best right after cooking, but you can get some stuff ready ahead of time. You can cut up the potatoes and keep them in cold water in the fridge for a day. Just make sure to dry them well before they hit the pan. You can also mix your herbs together earlier. If you end up with leftovers, they'll keep in a sealed container for up to three days. When you reheat, do it slowly in a pan with a little bit of broth to keep the steak from drying out.

What To Serve With It

This hearty pan dinner goes great with something simple and green like arugula tossed with a bit of lemon juice and olive oil. The peppery leaves balance out the rich butter and meat. To really impress dinner guests, add some crusty bread to soak up all that garlic butter goodness and pour a glass of bold red wine like Cab Sauv or Malbec. In summer, throw some grilled asparagus or zucchini on the side for a seasonal touch.

Tasty Twists

The regular herb mix works great, but you can switch things up however you want. For a taste of the Mediterranean, stick with oregano and basil, then toss in some halved cherry tomatoes right at the end of cooking. Want something spicy? Add some red pepper flakes or smoked paprika to your butter. Love blue cheese on steak? Sprinkle some on top right before serving so it gets all melty and delicious. This basic recipe can handle lots of creativity while still staying super simple.

Frequently Asked Questions

→ What's the best steak cut for this?

NY strip steak is great for its tenderness and taste, but ribeye or sirloin can also work well.

→ How can I avoid overcooking steak?

Cook steak slices on medium-high heat without stirring often, and take them out as soon as they hit your desired doneness.

→ Can baby potatoes be swapped out?

Sure, you could use red potatoes or fingerlings. Just make sure to slice them evenly for consistent cooking.

→ What herbs make this dish tasty?

Thyme, rosemary, and oregano make a great combo, but parsley or chives can also add fresh flavor.

→ Is it okay to make this ahead?

It's better fresh, but you can prep the ingredients first and warm them up in a skillet before eating.