Garlic Butter Steak and Potatoes Skillet INGREDIENTS: 2-4 small steak slices Salt and pepper to taste Garlic powder to taste.

 

 Why This Dish Works

Steak and potatoes is a classic combination for good reason: the robust, savory beef pairs beautifully with the humble, comforting potato. In this version, cooking everything in one skillet keeps things simple and flavourful. The garlic‑butter sauce adds richness and aromatic depth, while herbs and a bit of crust on the potatoes elevate the dish. Best of all: it’s ready in about 30–40 minutes, and cleanup is minimal. According to one recipe:

“Juicy steak and crisp‑golden potatoes are pan‑seared and cooked to perfection with a luscious garlic, herbs, and butter sauce.” Eatwell101+1

Let’s dive in.

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🧾 Ingredients (Serves ~4)

Here is a solid base recipe. You can scale up or down, or tweak as you like.

For the steak & potatoes

• ~1½ lb (≈ 680 g) steak of your choice (ribeye, sirloin, flank, strip) Averie Cooks+1

• ~1½ lb (≈ 680 g) baby potatoes (Yukon gold, red‑skinned, or other small potatoes), halved or quartered depending on size Averie Cooks+1

• 2 Tbsp olive oil (for potatoes/searing) Averie Cooks+1

• 4‑6 Tbsp unsalted butter (divided between potatoes and steak) Creme De La Crumb

• 4‑6 cloves garlic, minced (fresh garlic gives best flavour) Averie Cooks+1

• Fresh herbs: e.g., 2 tsp fresh thyme, 2 tsp fresh rosemary (or dried if that’s all you have) Eatwell101+1

• Salt and freshly cracked black pepper to taste

• Optional: red pepper flakes for a hint of heat Eatwell101+1

• Optional: grated Parmesan for finishing the potatoes Averie Cooks

Equipment & notes:

• A large oven‑safe skillet (cast iron works great)

• A sharp knife to cut potatoes and trim steak, if needed

• A meat thermometer (recommended for steak doneness)

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🥘 Step‑by Step Instructions

Here’s a detailed sequence to cook this dish with confidence.

1. Prep the steak and potatoes

• Remove the steak from the fridge ~15 minutes before cooking to bring it closer to room temperature — this helps even cooking.

• Pat the steak dry with paper towels; season generously both sides with salt and pepper (and optionally a bit of garlic powder or steak seasoning) Julie's Eats & Treats ®

• Wash the potatoes and halve or quarter them so the pieces are roughly uniform in size — this ensures even cooking.

• Pre‑heat your oven to 400 °F (≈ 200 °C) if you plan to finish potatoes in the oven after searing on the stovetop. Some versions do everything stovetop; others start on stovetop and finish in oven. Creme De La Crumb+1

2. Cook the potatoes

• In the skillet, heat 1 Tbsp olive oil and 2 Tbsp butter over medium‑high heat until hot and butter melted. Averie Cooks+1

• Add the potatoes (cut side down if halved) and season with salt, pepper, and half of your garlic and herbs (reserve the rest for later). Let the potatoes cook, stirring occasionally, until golden brown on the outside and nearly fork‑tender — about 5‑8 minutes depending on size. Averie Cooks

• Once they are nicely browned, you can either:

  • Continue cooking them in the skillet until done, or

  • Push them aside or remove to a plate, then proceed to steak, and finish everything together (this avoids overcooking potatoes while steak cooks). Many recipes remove the potatoes temporarily. Aberdeen's Kitchen

3. Sear the steak

• In the same skillet (keeping all the flavour bits), add remaining butter and remaining garlic + herbs. Increase heat to medium‑high (or high if your skillet allows) so you get a good sear. Fed & Fit

• Add the steak in a single layer (don’t overcrowd). Sear for about 2‑3 minutes per side for medium‑rare (depending on thickness). Use a meat thermometer if needed (130‑135 °F for medium‑rare). Averie Cooks

• Once the steak is done to your liking, remove it from skillet and let it rest on a plate (resting is important so juices redistribute).

4. Combine and finish

• With the steak resting, return the potatoes (or keep them in the skillet if they were still there). If the skillet is very dry, add a little more butter or a splash of beef broth or oil.

• Return steak to the skillet (either whole or sliced against the grain) and toss gently with the potatoes so everything is coated in the garlic‑herb butter.

• Optionally sprinkle with grated Parmesan, and garnish with fresh chopped parsley or more herbs. Serve immediately while hot.

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✅ Cooking Timeline and Tips

• Prep time: ~10 minutes

• Potatoes browning time: ~5‑8 minutes

• Steak searing time: ~4‑6 minutes

• Rest & combine: ~2‑3 minutes

• Total time: ~20‑25 minutes (if everything stovetop) or ~30–35 minutes if you finish potatoes in oven. Many recipes claim ready in ~30 minutes. Recipes by Clare+1

Key tips:

• Use a heavy skillet (cast iron ideal) for good high‑heat searing.

• Don’t overcrowd — both potatoes and steak need space to get crisp rather than steam.

• Pat steak and potatoes dry before seasoning — moisture prevents good browning.

• Fresh garlic has much better flavour than garlic powder in this dish. One source warns:

  “For the garlic butter, I highly recommend using freshly minced garlic for the best flavor!” Julie's Eats & Treats ®

• Let steak rest after searing — this significantly improves juiciness.

• Slice steak against the grain if serving sliced — gives better texture.

• Serve immediately — the butter‑garlic sauce will coat everything and gets less vibrant if left too long.

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🧂 Variations & Customisations

Here are some ways to tweak or elevate the recipe:

Herb‑forward version

Use fresh thyme, rosemary, oregano or a mix. Many versions suggest fresh for better flavour. Eatwell101+1

Spicy version

Add crushed red‑pepper flakes when cooking the steak, or finish with a splash of hot sauce or chili oil. Eatwell101

With onions or mushrooms

Add thinly‑sliced yellow onion or baby mushrooms when you’re cooking potatoes or alongside the steak for additional flavour and texture.

Use different cuts of beef

While sirloin, ribeye and flank are common, you can adapt based on budget or preference. If thicker cut, adjust searing time accordingly.

Pan‑to‑oven finish

After searing steak and browning potatoes, you can transfer the skillet to a hot oven (400 °F) for 5–10 minutes to finish steak to desired doneness and ensure potatoes are tender. Averie Cooks

Lighter version

Use fewer tablespoons of butter, or substitute part of the butter with olive oil. Use baby potatoes boiled briefly then crisped. Serve with roasted green veggies to lighten the plate.

Serve with sauce extras

Crumbled feta or grated Parmesan can be sprinkled over. A dollop of horseradish or garlic‑herb butter compound on top of the steak adds richness.

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🍴 What to Serve With It

Since steak & potatoes are robust, sides should either echo the richness or provide contrast:

• A crisp green salad with vinaigrette (to cut richness)

• Roasted or steamed green beans, asparagus, or broccoli

• Garlic bread or crusty bread to mop up butter sauce

• A rich red wine (Merlot, Cabernet) or a bold craft beer

• For lighter meal: Serve the steak & potatoes over sautéed spinach or a bed of greens

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🔍 Troubleshooting Common Issues

Here are typical pitfalls and how to avoid them:

Problem	Cause	Solution
Potatoes not crisp or browned	Too crowded, too much moisture, pan not hot	Give space, pre‑dry potatoes, ensure skillet is hot and clear bits
Steak overcooked / dry	Too thick without rest, wrong doneness, low heat searing	Choose proper thickness (~1 in), rest 5–10 min, sear on high heat
Garlic burnt / bitter	Garlic too early, too high heat	Add garlic with butter/herbs at correct time, watch closely
Sauce too thin	Not enough butter or herbs, too much liquid in pan	Add remaining butter, herbs, reduce pan liquid slightly
Steak not browned	Cold steak, wet surface, too much movement	Pat dry, allow sear undisturbed for first minute or two

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🧬 Background & Why One‑Skillet Works

The idea of cooking steak and potatoes together in one skillet draws on the “meat & potatoes” comfort food formula, elevated with garlic‑herb butter for flavour. One skillet saves time and dishes, and allows flavours from steak and potatoes to mingle: the juices and butter from the steak glaze the potatoes; similarly, the crisped potato bits add texture and depth. Version after version emphasizes the ease:

“Made with garlic butter, herbs & spices … made in just ONE skillet and ready quickly.” Averie Cooks
This dish fits modern home‑cooking trends: fewer pans, bold flavour, accessible ingredients, ready in ~30 minutes.

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💡 Pro Chef Tips

• Use a meat thermometer to hit perfect doneness: 125‑130 °F (52‑55 °C) for medium‑rare steak.

• When searing steak, don’t move it too much — allow a crust to form.

• Use room‑temperature butter when starting the skillet so it melts evenly with garlic/herbs.

• If your skillet seems crowded, cook steak in two batches — better browning.

• After cooking steak, rest it loosely tented for 5 minutes to retain juices.

• If you finish in the oven, ensure skillet is oven‑safe (cast iron or oven‑safe handle).

• Use fresh herbs if possible — they elevate the dish significantly vs dried.

• For extra flavour, deglaze the pan with a splash of red wine or beef broth before returning steak & potatoes.

• To enhance visuals, garnish with chopped parsley or a lemon wedge for brightness.

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🧮 Nutrition (Approximate per serving)

For a serving based on ~4 servings:

• Calories: ~500‑700 (depends on steak cut, butter quantity)

• Protein: ~35‑45g

• Carbohydrates: ~30‑40g (from potatoes)

• Fat: ~30‑45g (from butter + steak)

• Sodium: moderate to high depending on seasoning

You can reduce calories/fat by using leaner steak, less butter, and more veggies in place of potatoes.

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📝 Final Recipe Recap

Garlic Butter Steak & Potatoes Skillet

Serves: 4
Prep Time: ~10 min
Cook Time: ~20‑25 min (stovetop) or ~30–35 min (stovetop plus oven)

Ingredients:

• 1½ lb steak (ribeye, sirloin, etc.), trimmed

• 1½ lb baby potatoes, halved/quartered

• 2 Tbsp olive oil

• 4‑6 Tbsp unsalted butter, divided

• 4‑6 cloves garlic, minced

• 2 tsp fresh thyme, chopped

• 2 tsp fresh rosemary, chopped

• Salt and freshly cracked pepper

• Optional: red pepper flakes, grated Parmesan, chopped parsley

Instructions:

1. Pre‑heat oven to 400 °F if using oven finish.

2. Season steak with salt and pepper; pat dry.

3. In a large oven‑safe skillet, heat 1 Tbsp olive oil + ~2 Tbsp butter over medium‑high. Add potatoes, season, add half the garlic and herbs. Cook ~5‑8 minutes until golden.

4. Remove potatoes to plate or push aside. Add remaining butter + remaining garlic + herbs; increase heat to medium‑high. Sear the steak 2‑3 minutes per side (depending on thickness) until desired doneness. Remove steak to rest plate.

5. Return potatoes to skillet (or leave if present). Return steak (sliced or whole) and toss everything so potatoes and steak coat in garlic‑herb butter. Optional: transfer skillet to oven for 5‑10 minutes to finish.

6. Garnish with Parmesan (if using) and chopped parsley. Serve immediately.

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🎉 Final Thoughts

This Garlic Butter Steak & Potatoes Skillet is a truly satisfying dinner: hearty, flavourful, and elegant enough for guests but simple enough for a weeknight. Once you’ve mastered the technique (good sear, correct seasoning, fresh garlic and herbs, one‑pan cooking), you can adapt it endlessly: use chicken, swap sweet potatoes, add veggies like mushrooms or green beans, or finish with a splash of wine or cream.

If you’d like, I can format this recipe as a printable PDF, or provide scaled servings (for 2 or for 6‑8), or gluten‑free/paleo version. Would you like me to do that?