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Steak and Potatoes basted in garlic butter is a rich and flavorful dinner perfect for a special occasion, but easy enough for any night!
Steak and Potatoes are a perfectly filling meal, but for more, it pairs perfectly with a side of Baked Parmesan Asparagus, Brown Sugar Glazed Carrots, or a Wedge Salad.
Is there anything better?
There is something so comforting and classic about a Steak and Potatoes dinner. In fact, we feel like there’s nothing better than a plate of meat and potatoes!
This one skillet Steak and Potatoes is not only a showstopper for any and all special occasions, it’s simple enough for a busy weeknight meal. Best part is it only uses one pan for easy clean up!!
This steak is slathered in garlic butter for a juicy and filling meal full of big flavor in every bite. Round out this dinner with a tasty side dish or a delish dessert.
How to make steak and potatoes
POTATOES. Add the oil to a skillet and cook over medium heat. Add potato wedges and sprinkle with garlic salt and cook for about 10 minutes on one side, or until potatoes are golden brown. Flip potatoes and cook an additional 10 minutes.
PREP STEAK. While potatoes are cooking, dry steaks with paper towels and season with salt. Remove potatoes from skillet and transfer to a plate.
COOK STEAK. Wipe out the skillet and cook on high heat. Add the steak whole or cut into strips/steak bites and cook for about 4-6 minutes, occasionally tossing the meat while it cooks.
BASTE. Add butter and minced garlic to the skillet and continue cooking the meat, making sure to baste the steak with the butter and garlic as it cooks.
Continue cooking until the meat is no longer pink or until internal temperature of the meat is around 130 degrees.
REST. If you cooked the steak whole, let the meat rest for 5 minutes before cutting into strips or cubes.
SEASON + SERVE. Place the meat pieces over the potatoes and season with more salt and lemon juice, as needed. Drizzle with extra garlic butter from skillet and sprinkle with chopped parsley. Serve immediately.
Tips + Storing info
One Pan Meal: Cast Iron Skillet works great for this recipe because it helps create the best crust, but any heavy bottomed pan will do. No matter what pan you use this recipe can all be cooked in the same pan so there’s less cleaning up. That’s always great news!
STORE leftovers in an airtight container in the fridge for up to 3 days.
Potato tips
Yukon potatoes or another “waxy” potato (like baby potatoes) work best for this recipe. Avoid russet potatoes as they don’t hold their shape quite as well.
- Precook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.
- If they are not tender (after 8 minutes) but are starting to get too brown, turn down the heat to medium-low, add 2 tablespoons of warm water, cover and cook for about 3-4 minutes until water evaporates.
Steak tips
Sirloin worked well for this recipe. Some other tender cuts of beef include ribeye steak, filet mignon, or strip steak.
- Allow the steak to rest on the counter for 10-15 minutes before cutting and cooking. Meat that is the same temperature throughout will cook at a more even rate.
- Cutting against the grain makes the meat more tender.
- Don’t overcrowd the pan. Be sure that there is enough room in the pan so that the steak can sear. Overcrowding can cause the steak to steam.
Cooking whole steak
This recipe is written for pre-cut steaks. If you want to cook the steak whole, then you’ll want to change up the steps just a bit.
- Be sure the steak is at least 1 inch thick and about 4-6 inches long.
- Preheat the oven to 400 degrees.
- After you have removed the potatoes and wiped the skillet, heat the pan to medium high heat.
- Place the steak in the hot pan. Sear it on both sides for about 2-3 minutes each side- you’ll want it a nice dark brown, but not black.
- Place the entire skillet into the oven for 15-20 minutes or until it is cooked to your desired internal temperature.
For More Steak Recipes, try:
Steak and Potatoes Recipe
Ingredients
Potatoes
- 3 tablespoons olive oil
- 1 pound medium Yukon Gold potatoes cut into 3/4-inch wedges
- 1/2 teaspoon garlic salt (with parsley flakes)
Steak & Garlic Butter
- 1 1/2 pounds sirloin steak cut into ½ inch x 3 inch strips (across the grain)
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 3 cloves minced garlic minced
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Add the oil to a skillet and cook over medium heat. Add potato wedges and sprinkle with garlic salt and cook for about 10 minutes on one side, or until potatoes are golden brown. Flip potatoes and cook an additional 10 minutes.
- While potatoes are cooking, dry steaks with paper towels and season with salt.
- Remove potatoes from skillet and transfer to a plate.
- Wipe out the skillet and cook on high heat. Add the steak whole or cut into strips and cook for about 4-6 minutes, occasionally tossing the meat while it cooks.
- Add butter and minced garlic to the skillet and continue cooking the meat, making sure to baste the steak with the butter and garlic as it cooks.
- Continue cooking until the meat is no longer pink or until internal temperature of the meat is around 130 degrees.
- If you cooked the steak whole, let the meat rest for 5 minutes before cutting into strips or cubes.
- Place the meat pieces over the potatoes and season with more salt and lemon juice, as needed. Drizzle with extra garlic butter from skillet and sprinkle with chopped parsley. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks absolutely delicious! I love trying new recipes! Always looking for something new to try!!!
I do too!! Hope you like this one!! Thank you!
I loved the flavor of both the steak and the potatoes. I think next time I’ll just use two pans. That way the potatoes and steak can finish cooking at about the same time.
My Hubby absolutely loved this dinner! Simple ingredients, quick cook time – just perfect! Thank you for the recipe!
A classic dinner! I loved that I could cook both the steaks and the potatoes in the same pan. Absolutely delicious!
The steak and potatoes were a huge hit with the entire family, even the picky eaters.
Nothing like steak and potatoes. Always a favorite with my hubby. Easy and tasty recipe. Not much prep time.