Garlic Butter Steak Potatoes

This garlic butter steak and potatoes recipe became my go-to the night I wanted something steakhouse fancy without leaving the house or spending a fortune. I had a pack of sirloin, a bag of Yukon golds, and a craving for something cozy and indulgent. A sizzling cast iron pan, some garlicky herb butter, and thirty-five minutes later, we had the kind of dinner that makes you sit back and sigh contentedly. It’s buttery, crispy, tender, and wildly satisfying—and you only need one pan to make it happen.

I remember making this on a snowy weeknight when everything felt gray and blah. We were scraping through our fridge and this turned a regular Tuesday into something everyone got excited about.

• Steak cut into cubes: Use sirloin or NY strip for best balance of flavor and tenderness
• Yukon gold potatoes: These hold their shape and crisp beautifully when seared
• Homemade spice mix: Combines garlic powder onion powder paprika and more for deep flavor
• Fresh garlic herb butter: Softened butter mixed with garlic and parsley gives a rich silky finish
• Worcestershire sauce: Adds a meaty savory edge to the steak
• Olive oil: Essential for getting that crisp finish on the potatoes
• Cast iron pan: Retains heat and gives everything the sear it deserves

Step-by-Step Instructions

Prepping the Basics:

Have your ingredients ready to go. Mix your spice blend with garlic powder onion powder paprika Italian seasoning and salt. Divide it in half. Stir softened butter with garlic chopped parsley and a pinch of salt. Set it aside. This will make everything move fast once the heat is on.

Seasoning the Steak:

Place the cubed steak in a bowl and toss it with Worcestershire sauce and browning sauce if using. Add half the seasoning mix and stir well to coat each piece evenly. This step infuses the steak with bold flavor from the start.

Parboiling the Potatoes:

Drop your cubed Yukon golds into a pot of boiling water. Let them simmer for five to six minutes until just starting to soften. Drain and cool slightly. This par-cook step ensures a soft center with a crisp outside.

Seasoning the Potatoes:

Once cool enough to handle toss the potatoes with the remaining half of the spice blend and a drizzle of olive oil. You want them well coated to build that flavor crust in the pan.

Searing the Steak:

Heat a large cast iron skillet over medium high heat with a tablespoon of oil. Add the steak cubes in a single layer and cook undisturbed for a few minutes to get a deep sear. Flip and brown the other sides. Remove and set aside. Don’t overcrowd the pan or you’ll lose that perfect browning.

Crisping the Potatoes:

In the same pan with all the steak flavor still in it add your seasoned potatoes. Let them cook undisturbed for a few minutes at a time stirring occasionally until they’re golden crisp and fork tender. This usually takes ten to fifteen minutes.

Finishing with Garlic Butter:

Add the steak back to the skillet. Dollop in your garlic herb butter and let it melt over the hot food. Stir everything until each piece of steak and potato is coated in the butter and the whole kitchen smells like heaven.

Pin

Storage Tips

Leftovers go into an airtight container and keep in the fridge for up to three days. Reheat in a skillet with a touch of oil over medium heat until everything is warmed through and the potatoes crisp up again. Avoid the microwave if you care about texture.

Pin

Ingredient Swaps

If you can’t find Yukon golds use red potatoes or even peeled russets. For steak you can use chuck roast trimmed and cubed or even skirt steak if you cut it small and sear quickly. Don’t skip the butter but feel free to add rosemary or thyme instead of parsley.

Serving Suggestions

Honestly this is great straight out of the skillet but you can dress it up with a light salad on the side or a bunch of sautéed greens. Crusty bread for scooping up the leftover garlic butter is never a bad idea. A crisp white wine or a hoppy beer pairs perfectly.

Cultural Notes

This dish is inspired by steak frites the classic French bistro meal but it also leans into American comfort food territory. The garlic butter takes cues from classic compound butters served over grilled meats. The one pan approach makes it a modern weeknight warrior of a recipe.

The garlic butter is really what takes this from good to unforgettable. I remember my husband taking a bite and saying this reminded him of our favorite steakhouse anniversary dinner but better because we were in sweats and there were no overpriced wine glasses to worry about.

This dish has become a bit of a secret weapon when I want to impress without fuss. It’s all about the balance of crispy and tender rich and fresh easy and special. Once you’ve made it once you’ll want to put it on permanent rotation.

Frequently Asked Questions About the Recipe

→ What kind of steak should I use?

Sirloin and NY strip work best because they cook quickly and stay tender. Ribeye is also a great option for extra richness.

→ Why parboil the potatoes first?

Parboiling helps the potatoes cook evenly and get that crispy golden finish in the skillet without overcooking the steak.

→ Can I use a nonstick pan instead of cast iron?

You can, but a cast iron skillet gives the best sear and helps build that savory crust on both the steak and potatoes.

→ What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat with a splash of oil to restore crispiness. Avoid microwaving if possible, as it softens the texture.

→ Can I make this ahead of time?

You can prep the seasoned steak and potatoes in advance, but cook everything fresh to preserve texture and flavor.

→ What herbs work well in the butter?

Parsley is classic, but fresh rosemary or thyme can add a different flavor twist to the garlic butter.