This Steak and Potatoes recipe is one of those dinners that always feels like a win because the potatoes turn golden and crisp while the steak stays tender and juicy, and everything gets coated in buttery garlic flavor.
If you need an easy meal that feels special but is simple enough for busy nights, this one never fails. We’ve tested skillet dinners for years and this one is always in the rotation because it is fast, filling, and everyone loves it. It feels restaurant worthy while using simple ingredients you probably already have at home.
If you love hearty dinner recipes, try Steak Kabobs, Steak Bites and Sirloin Steak.
Why you’ll love it + Why it works:
- One Pan Dinner: Everything cooks in the same skillet which keeps cleanup easy.
- Weeknight Friendly: This hearty meal comes together quickly and works well on busy nights.
- High Heat Sear: The hot skillet helps create flavorful browned edges on the steak.
- Garlic Butter Finish: The butter and garlic coat everything with rich flavor while helping keep the steak juicy.
Steak and Potatoes Ingredients
- Olive oil (3 tablespoons): Helps the potatoes cook evenly and develop a golden, crispy outside. We typically use regular olive oil since it handles skillet cooking well.
- Yukon Gold potatoes (1 pound medium Yukon Gold potatoes, cut into ¾-inch wedges): Creates tender centers with crispy edges. Yukon Gold potatoes hold their shape well and have a buttery flavor.
- Garlic salt with parsley flakes (½ teaspoon): Adds simple seasoning and gives the potatoes flavor without needing extra ingredients.
- Sirloin steak (1 ½ pounds sirloin steak, cut into ½ inch x 3 inch strips): Creates juicy, tender bites of steak. Sirloin works great because it cooks quickly and has lots of flavor while staying budget friendly. Some other tender cuts of beef include ribeye steak, filet mignon, or strip steak.
- Kosher salt (1 teaspoon): Enhances the natural flavor of the steak and helps create a better sear.
- Unsalted butter (4 tablespoons): Adds richness and creates the garlic butter sauce that coats the steak and potatoes.
- Minced garlic (3 cloves): Adds bold garlic flavor that makes the butter sauce so good.
- Freshly squeezed lemon juice (1 teaspoon): Brightens the rich flavors and balances the buttery sauce.
- Fresh parsley, chopped (2 tablespoons): Adds fresh flavor and color right before serving.
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 the 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 it 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 the skillet and sprinkle with chopped parsley. Serve immediately.
Kristyn’s Recipe Tips
- Patting the steak dry helps create a better crust when searing.
- Cook the steak in batches if needed so the meat sears instead of steaming.
- High heat helps lock in flavor and creates browned edges.
- Slicing across the grain helps make steak more tender.
- 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.
Steak and Potatoes Recipe
Video
Ingredients
Potatoes
- 3 tablespoons olive oil
- 1 pound medium Yukon Gold potatoes, cut into ¾-inch wedges
- ½ teaspoon garlic salt (with parsley flakes)
Steak & Garlic Butter
- 1 ½ 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
- 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.
Notes
- Patting the steak dry helps create a better crust when searing.
- Cook the steak in batches if needed so the meat sears instead of steaming.
- High heat helps lock in flavor and creates browned edges.
- Slicing across the grain helps make steak more tender.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for up to 3 days.
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This recipe was first shared February, 2023.
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.