Garlic Butter Steak Potato Skillet

My cast iron skillet has become my secret weapon on weeknights when I want something that tastes like I've been cooking all day but doesn't actually require it. One Tuesday evening, I stood at the stove wondering how to turn sirloin cubes and baby potatoes into something that felt special, and that's when the magic happened—golden potatoes meeting tender steak in a butter and garlic embrace that made my kitchen smell like a steakhouse. It's the kind of dish that makes you feel like you're cheating the clock.

I made this for my partner on a Friday night when we both wanted restaurant-quality food without leaving the house. Watching their face when they tasted that buttery garlic sauce coating the steak and potatoes told me everything—this dish had officially earned its spot in the regular rotation.

Ingredients

• Sirloin steak, cut into 1-inch cubes (1 ½ lbs): Sirloin is forgiving and cooks quickly, which means you won't accidentally end up with tough, overcooked bites—but honestly, ribeye or strip steak work beautifully if you want to splurge.
• Olive oil (3 tbsp total): You're using this to get a good sear on the meat and gold on the potatoes, so don't skip it or use a heavy hand.
• Salt and freshly ground black pepper: Taste as you go because seasoning is everything in a one-pan meal like this.
• Smoked paprika (½ tsp): This adds a subtle smokiness that makes people ask what your secret ingredient is.
• Baby Yukon gold potatoes, quartered (1 ½ lbs): These potatoes have enough natural sweetness and buttery texture that they don't need much convincing to taste amazing.
• Dried thyme (½ tsp): If you're using fresh thyme instead, use about 1 ½ teaspoons and chop it finely so it distributes evenly.
• Unsalted butter (4 tbsp): Cold butter melts slower and gives you better control, which matters when you're building that sauce.
• Fresh garlic, minced (6 cloves): Mincing it finely helps the garlic distribute throughout the sauce instead of leaving chunks, plus it becomes fragrant faster.
• Fresh rosemary and parsley: Fresh herbs make all the difference here—dried will work in a pinch, but fresh really shines in this simple sauce.
• Crushed red pepper flakes (½ tsp, optional): Only add this if you like a gentle heat that doesn't overwhelm the other flavors.
• Fresh lemon juice (½ lemon's worth): This brightens everything at the end and cuts through the richness of the butter in the best way.

Instructions

Prep and marinate the steak:

Toss your steak cubes with olive oil, salt, pepper, and smoked paprika in a bowl—this takes two minutes and lets the meat start soaking up flavor while you handle the potatoes. You're not looking for a long marination here, just enough time to build a little confidence before cooking.

Cook the potatoes until golden:

Heat olive oil in your cast iron over medium-high heat and add the seasoned potatoes, stirring occasionally so they brown evenly and develop those crispy edges. When they're fork-tender and golden, about 15 to 18 minutes, move them to a plate and loosely tent with foil so they stay warm without getting steamed.

Sear the steak to juicy perfection:

Crank the heat to high and add the marinated steak to the hot skillet in a single layer—listen for that satisfying sizzle that tells you you've got proper heat. Two to three minutes per side should give you a beautiful golden crust and a tender center, but work in batches if your skillet isn't large enough to give each piece its own space.

Build the garlic butter magic:

Lower the heat to medium, add butter to the skillet, and once it's foaming, quickly add the minced garlic, rosemary, parsley, and red pepper flakes if you're using them. Sauté for just about a minute until the kitchen smells like heaven and the garlic becomes fragrant but hasn't browned.

Bring everything together:

Return the potatoes and steak to the skillet and toss everything so every piece gets coated in that silky garlic butter sauce. Finish with lemon juice, taste for seasoning, adjust if needed, and you're ready to eat.

Plate and serve:

Transfer to plates or a serving platter, shower with fresh parsley, and serve while everything is still steaming hot. This is one of those dishes that's best enjoyed immediately.

Save

There's something about the moment when you toss that seared steak and crispy potatoes together in the garlic butter sauce that feels like the whole dish is coming alive under your hands. It's the kind of food that turns a regular dinner into something worth remembering.

The Cast Iron Advantage

A cast iron skillet is almost non-negotiable for this recipe because it retains heat so well that each surface of the steak gets that deep, restaurant-quality sear without much fuss. The potatoes also brown more evenly and develop those coveted crispy edges that make each bite texture-interesting. If you don't have cast iron, a stainless steel skillet works, though the results won't be quite as dramatic.

Variations Worth Trying

This recipe is forgiving enough to handle swaps without falling apart. I've made it with mushrooms sautéed alongside the potatoes, which add an earthy depth that feels autumn-appropriate, and I've also tossed in fresh green beans in the last few minutes of cooking for a pop of color and freshness.

Flavor Boosters and Wine Pairings

If you want to take this from delicious to extraordinary, deglaze the skillet after removing the steak with a splash of beef broth or dry white wine—it lifts all those flavorful browned bits off the bottom and adds depth to the sauce. A good Cabernet Sauvignon pairs beautifully with this meal, its tannins and dark fruit notes standing up perfectly to the buttery richness and the tender beef.

• A splash of Worcestershire sauce stirred into the butter sauce adds umami and complexity without being obvious.
• Fresh thyme from the garden tastes noticeably brighter than dried, if you have access to it.
• Save the pan drippings to spoon over everything at the end for maximum flavor.

Save

This is the kind of dish that proves you don't need hours of cooking time or a long list of complicated ingredients to feel proud of what's on your plate. Make it once and it becomes a trusted friend in your weeknight dinner rotation.

Common Questions

→ What cut of steak works best?

Sirloin is ideal for balance of tenderness and flavor. Ribeye or strip steak also work beautifully—just avoid tougher cuts that need long cooking.

→ Can I prepare this ahead?

Marinate the steak and quarter the potatoes up to 24 hours in advance. Cook everything just before serving for best texture and flavor.

→ How do I know when the steak is done?

Sear 2–3 minutes per side for medium-rare to medium. The cubes should be browned on the outside and just cooked through—avoid overcooking for tender results.

→ What sides pair well?

A crisp green salad with vinaigrette balances the richness. Roasted vegetables like asparagus or broccoli also complement the flavors beautifully.

→ Can I make this dairy-free?

Substitute the butter with olive oil or vegan butter alternative. The garlic and herbs still deliver plenty of flavor without dairy.

→ Why use baby Yukon gold potatoes?

Their naturally creamy texture and thin skins mean no peeling needed. They crisp up beautifully while staying tender inside.