Introduction

Garlic Butter Steak and Potatoes is a comforting one-pan meal that combines tender, flavorful steak with perfectly seasoned, golden potatoes. This easy recipe delivers rich garlic butter goodness and makes a satisfying dinner for any night of the week.

Garlic Butter Steak and Potatoes Recipe - Recipe Image

Ingredients

3 teaspoons salt (or more to taste)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika
2 pounds cubed steak (like sirloin, NY Strip)
2 pounds Yukon gold potatoes (peeled and cubed into small bite-sized pieces)
2 tablespoons Worcestershire sauce
1 tablespoon Browning sauce (optional, for color)
2 tablespoons olive oil
6 tablespoons unsalted butter (softened)
2 tablespoons parsley (chopped)
2 tablespoons minced garlic
1 teaspoon salt
Parsley (for garnish)
Red pepper flakes (for garnish)

Instructions

Step 1: In a small bowl, mix together 3 teaspoons salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the mixture evenly into two portions and set aside.
Step 2: In another small bowl, combine the softened butter with minced garlic and 2 tablespoons chopped parsley until well mixed. Set aside.
Step 3: In a large bowl, toss the cubed beef with Worcestershire sauce, optional browning sauce, and half of the spice mixture until the meat is evenly coated.
Step 4: Parboil the cubed potatoes in boiling water for 5 to 6 minutes, just until they begin to soften. Drain and let cool. Then, season with the remaining spice mixture, 1 teaspoon salt, and 1 tablespoon olive oil, tossing to coat.
Step 5: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steak cubes for 5 to 7 minutes until browned on all sides. Remove to a plate and set aside.
Step 6: In the same skillet, add the parboiled potatoes. Cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until golden and fork-tender.
Step 7: Return the steak to the skillet with the potatoes. Stir in the garlic herb butter and toss everything well to coat. Garnish with red pepper flakes and fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the steak in Worcestershire sauce and spices for 30 minutes before cooking.
Use baby potatoes instead of cubed Yukon golds for a quicker cooking time and rustic look.
Add a splash of lemon juice or a dash of smoked paprika to the butter mixture for a bright, smoky twist.
Serve with steamed green vegetables or a fresh salad for a balanced meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, stirring occasionally to warm evenly and maintain the buttery flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, tender cuts like sirloin, NY Strip, or ribeye work best. Avoid tougher cuts unless you plan to marinate them longer or cook differently.

Should I peel the potatoes?

Peeling is optional. Yukon golds have thin skin that crisps well when cooked. You can leave the skin on for added texture and nutrients if preferred.

Garlic Butter Steak and Potatoes Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

This Garlic Butter Steak and Potatoes recipe combines tender cubed steak with golden, buttery Yukon gold potatoes, all seasoned with a flavorful blend of garlic, herbs, and spices. The steak is seared to perfection and then tossed with parboiled potatoes and a rich garlic herb butter for a comforting and savory one-pan meal.

Author: Dana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Seasoning Mix

3 teaspoons salt (or more to taste)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika

Steak and Potatoes

2 pounds cubed steak (like sirloin or NY Strip)
2 pounds Yukon gold potatoes, peeled and cubed into small bite-sized pieces
2 tablespoons Worcestershire sauce
1 tablespoon Browning sauce (optional, for color)
2 tablespoons olive oil

Garlic Herb Butter

6 tablespoons unsalted butter, softened
2 tablespoons parsley, chopped
2 tablespoons minced garlic
1 teaspoon salt

Garnish

Parsley
Red pepper flakes

Instructions

Prepare the seasoning mix: In a small bowl, combine salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide this mixture evenly into two equal portions and set aside.
Make the garlic herb butter: In another bowl, mix softened butter with minced garlic and chopped parsley until well combined. Set this flavorful butter mixture aside.
Season the steak: In a large bowl, add the cubed steak along with Worcestershire sauce, optional browning sauce, and half of the seasoning mix. Toss well to coat the beef evenly with all the seasonings.
Parboil the potatoes: Boil the cubed Yukon gold potatoes in boiling water for 5 to 6 minutes until they just start to soften. Drain and let cool slightly. Once cooled, season them with the remaining half of the seasoning mix and 1 tablespoon olive oil. Toss to coat thoroughly.
Sear the steak: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steak cubes and sear for 5 to 7 minutes until browned on all sides. Remove the steak from the skillet and transfer to a plate.
Cook the potatoes: In the same skillet, add the parboiled, seasoned potatoes. Cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until the potatoes become golden brown and are tender when pierced with a fork.
Combine steak, potatoes, and butter: Return the seared steak to the skillet with the potatoes. Add the garlic herb butter and toss everything together, ensuring the steak and potatoes are well coated and absorb the rich buttery flavors.
Garnish and serve: Sprinkle with additional parsley and red pepper flakes to taste before serving for an added burst of color and flavor.

Notes

Parboiling the potatoes ensures they cook evenly and become tender inside while achieving a crispy exterior when pan-fried.
Using browned sauce is optional but adds a nice color depth to the steak.
Adjust the amount of salt according to your taste preference.
For extra heat, increase the red pepper flakes in the garnish.
Let the steak rest a few minutes after cooking for better juiciness, although this recipe combines steak and potatoes immediately for convenience.

Keywords: Garlic Butter Steak, Steak and Potatoes, One Pan Steak, Yukon Gold Potatoes, Beef Cubes, Garlic Herb Butter