Garlic Butter Steak and Potatoes Skillet

This garlic butter steak and potatoes skillet is a hearty, no-fuss dinner that all happens in one pan. Juicy strips of NY strip steak are seared until tender, then tossed with golden, crispy potatoes and plenty of garlic and herbs. It’s the kind of meal that feels special enough for a weekend, but is simple enough to throw together after a busy day. The garlic butter coats everything in rich, savory flavor, and the potatoes soak up all those tasty steak juices. Serve it straight from the skillet for a cozy, family-style dinner.

Ingredients

• 5 lbs NY strip steak
• 1 tbsp olive oil
• 1 lb baby golden potatoes, quartered or halved
• 2 tbsp unsalted butter
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 3 cloves garlic, minced
• Salt and pepper, to taste

Directions

1. Slice the NY strip steak into strips and set aside.
2. Place the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Add the potatoes, oregano, thyme, rosemary, and salt and pepper to taste to the skillet.
4. Cook the potatoes, stirring often, for 3–5 minutes or until fork-tender and lightly browned, then remove them from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon of butter and the sliced steak strips.
6. Cook the steak, stirring only a few times, until it reaches your desired level of doneness.
7. Return the cooked potatoes to the skillet, toss everything together to reheat, and adjust the seasoning with more salt and pepper if needed.
8. Serve hot straight from the skillet.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 6

Tips

For the best sear, pat the steak strips dry with paper towels before cooking and avoid stirring too often so they can brown nicely in the hot butter.

If you have leftovers, let the skillet cool, then store the steak and potatoes in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat so the potatoes crisp back up a bit.

FAQ

Can I use a different cut of steak?
Yes, sirloin, ribeye, or flank steak (sliced thinly) will all work well in this recipe.

Do I have to use baby golden potatoes?
No, you can use russet or red potatoes—just cut them into small, even pieces so they cook at the same rate.

Can I add vegetables to the skillet?
Definitely; green beans, asparagus, or broccoli florets can be added in the last few minutes of cooking for extra color and nutrition.

How do I know when the steak is done?
Cook to your preferred doneness—medium-rare is about warm and pink in the center, while medium is slightly less pink; you can also use a meat thermometer if you have one.

Can I make this without butter?
Butter adds a lot of flavor, but you can use only olive oil if needed; the dish will be a bit less rich but still tasty.