Garlic Butter Steak & Potato Skillet (Printable)

Tender sirloin steak bites and golden Yukon gold potatoes in a rich garlic butter sauce with herbs and lemon.

# What You'll Need:

→ Steak & Marinade

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon smoked paprika

→ Potatoes

06 - 1.5 lbs baby Yukon gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon dried thyme
10 - 0.25 teaspoon ground black pepper

→ Garlic Butter Sauce

11 - 4 tablespoons unsalted butter
12 - 6 cloves garlic, minced
13 - 1 tablespoon fresh rosemary, finely chopped
14 - 1 tablespoon fresh parsley, chopped
15 - 0.5 teaspoon crushed red pepper flakes
16 - Juice of 0.5 lemon

# How To Make It:

01 - In a large bowl, combine steak cubes with olive oil, salt, pepper, and smoked paprika. Set aside while preparing potatoes.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered potatoes, salt, thyme, and black pepper. Cook, stirring occasionally, until golden and fork-tender, approximately 15-18 minutes. Transfer to a plate and tent with foil.
03 - Return skillet to high heat. Add marinated steak cubes in a single layer, working in batches if necessary. Sear for 2-3 minutes per side until browned and cooked through. Remove and set aside.
04 - Lower heat to medium. Melt butter in the skillet, then add minced garlic, rosemary, parsley, and red pepper flakes. Sauté until fragrant, approximately 1 minute.
05 - Return potatoes and steak bites to the skillet. Toss to coat evenly with garlic butter sauce. Drizzle with lemon juice and adjust seasoning to taste.
06 - Garnish with additional fresh parsley and serve hot.

# Expert Advice:

01 -
  • Tastes like a fancy pot roast but comes together faster than ordering takeout.
  • The garlic butter does all the heavy lifting, turning simple ingredients into something restaurant-worthy.
  • One skillet means cleanup is practically a nonissue, which frankly is half the battle.
02 -
  • Don't move the steak around while it sears or you'll end up steaming meat instead of getting that beautiful crust—patience here changes everything.
  • Baby potatoes vary in size, so cut larger ones into smaller quarters and smaller ones into halves so everything cooks at the same speed.
03 -
  • Pat your steak cubes dry before seasoning—moisture is the enemy of browning, and dry meat develops that gorgeous crust you're after.
  • Use a meat thermometer if you're nervous about doneness; pull the steak at 130°F for medium-rare and it'll coast to perfect as the residual heat does its thing.
Return