Garlic Butter Steak & Potato Skillet (Printable)

Tender steak bites and crispy potatoes in rich garlic butter sauce

# 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 kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs

→ Potatoes

06 - 1.5 lbs baby gold potatoes, quartered
07 - 2 tablespoons olive oil
08 - 0.5 teaspoon kosher salt
09 - 0.25 teaspoon black pepper

→ Garlic Butter Sauce

10 - 4 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 0.5 teaspoon smoked paprika
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh chives, chopped

# How To Make It:

01 - In a medium bowl, toss sirloin cubes with olive oil, kosher salt, black pepper, and dried Italian herbs. Allow to marinate for 10 minutes.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add quartered potatoes, season with salt and pepper, and cook while stirring occasionally for approximately 15 minutes until golden and crispy. Transfer to a plate and keep warm.
03 - Increase skillet heat to medium-high. Add steak cubes in a single layer, working in batches if necessary. Sear for 2 to 3 minutes per side until browned and cooked through. Remove from pan and set aside.
04 - Reduce heat to medium. Add unsalted butter to the skillet. Once melted, stir in minced garlic and smoked paprika, sautéing for 1 minute until fragrant.
05 - Return potatoes and seared steak to the skillet. Toss all components to evenly coat with garlic butter sauce. Cook for 1 to 2 minutes until heated through. Remove from heat, garnish with fresh parsley and chives, and serve immediately.

# Expert Advice:

01 -
  • Feels like a restaurant dish but comes together faster than most weeknight dinners.
  • The garlic butter does all the heavy lifting—it transforms simple ingredients into something that tastes like you tried much harder.
  • Naturally gluten-free and forgiving enough that slight timing mishaps won't derail the whole meal.
02 -
  • Don't crowd the skillet when searing steak—if your pan is too small, work in two batches so the meat browns instead of steaming, because steamed steak is the enemy of crispy, caramelized surfaces.
  • The moment the garlic hits hot butter is when the magic happens, so stay nearby and don't let it brown too much or it turns bitter and ruins the whole sauce.
03 -
  • Cut your steak and potatoes roughly the same size so everything cooks at the same pace and you're not wrestling with unevenly cooked pieces.
  • Pat your steak cubes dry with paper towels before searing—any moisture on the surface interferes with browning and creates a gray crust instead of a golden one.
Return