Description
Garlic Butter Steak and Potatoes Skillet makes dinner easy! Tender steak, crispy potatoes, rich garlic butter. A comforting, quick one-pan meal for any night.
Ingredients
Scale
- Main Stars:
- 1.5 lbs sirloin steak (or cut of choice), 1-inch thick
- 1.5 lbs baby potatoes, quartered
- Flavor Foundation:
- 3 tbsp olive oil, divided
- 4 tbsp unsalted butter
- 6–8 cloves garlic, minced
- Aromatics & Seasonings:
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tsp salt, divided
- 0.5 tsp black pepper, divided
- 0.25 tsp onion powder
- 0.25 tsp paprika
- Fresh Finish:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Stars:: Alright, first things first, let’s get those potatoes ready. Wash and quarter your baby potatoes, aiming for roughly equal sizes so they cook evenly. Drizzle them with a tablespoon of olive oil, then toss with half a teaspoon of salt, a quarter teaspoon of black pepper, a pinch of onion powder, and a dash of paprika. Give ’em a good mix, coating every single potato bit. Meanwhile, pat your sirloin steaks super dry with paper towels; this is crucial for a good sear, trust me. Season both sides generously with salt and pepper. I always forget to pat the steak dry the first time around, and it just steams instead of searing, oops!
- Sizzle Those Spuds:: Heat two tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once it’s shimmering, add your seasoned potatoes in a single layer. Don’t overcrowd the pan, hon! If your skillet isn’t huge, do this in batches; otherwise, they’ll steam instead of crisp. Let them cook for about 8-10 minutes, stirring occasionally, until they’re golden brown and fork-tender. This is where the magic starts to happen, you can already smell those earthy potatoes developing. I once tried to rush this step, and my potatoes were sad and soggy, so don’t be like me!
- Sear the Steak:: Once your potatoes are nearly done, push them to one side of the skillet. Add another tablespoon of olive oil to the empty side, increasing the heat to high. When it’s smoking slightly, carefully place your seasoned sirloin steaks in the hot pan. Sear for 2-4 minutes per side for medium-rare, or longer for your desired doneness. You want a beautiful, dark crust! The sizzle is so satisfying here, and the smell of that searing beef is just incredible.
- The Garlic Butter Bath:: Reduce the heat to medium. Add the unsalted butter, minced garlic, and fresh sprigs of rosemary and thyme to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the melted garlic herb butter over the steaks and potatoes. Keep basting for about 1-2 minutes, letting those flavors really meld. This step is where the Garlic Butter Steak and Potatoes Skillet truly comes alive. I swear, the aroma alone makes me weak in the knees!
- Rest and Revel:: Carefully remove the steaks from the skillet and transfer them to a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. This resting period is non-negotiable, it allows the juices to redistribute, ensuring a tender, flavorful steak. While the steak rests, give the potatoes another quick toss in the remaining garlic butter. This is where I sometimes sneak a potato or two, just to make sure they’re perfect, you know?
- Slice and Serve:: Slice the rested steak against the grain into thick, juicy pieces. Arrange the sliced steak alongside the crispy, garlicky potatoes on plates. Garnish generously with fresh chopped parsley. The final result should be tender, juicy steak, perfectly crisp potatoes, and that irresistible garlicky, herby butter sauce coating everything. It looks and smells like pure comfort, ready to be devoured!