Garlic Butter Steak and Potatoes Skillet – Weeknight Favorite in One Pan

Weeknights are the toughest, aren’t they? You’re tired, hungry, and just staring at the fridge wondering what magic you can make with what’s left. That’s exactly when this Garlic Butter Steak and Potatoes Skillet comes to the rescue. It’s everything you crave after a long day rich, sizzling steak, golden buttery potatoes, and a whole lot of flavor, all in just one pan.

Why You’ll Love This Recipe

When You’re Just Too Tired to Cook (But Still Want Comfort)

Let’s be honest between work, errands, and daily chaos, some nights it’s either takeout or cereal. But what if you could get steakhouse comfort without the cost or the cleanup? That’s the magic of this garlic butter skillet. It came to life on a night I almost gave up and grabbed leftovers but instead, I tossed steak and baby potatoes in a sizzling pan and let the butter do its thing.

The aroma alone brought everyone to the table without calling.

This Dish Solves That

This Garlic Butter Steak and Potatoes Skillet isn’t just a recipe; it’s your weeknight lifesaver. With minimal prep, one pan, and ingredients you probably already have, you’ll serve a hearty, rich dinner in under 30 minutes. The garlic butter infuses everything with luxurious flavor, while the steak stays juicy, the potatoes turn crispy, and your kitchen stays clean.

Plus, it’s naturally gluten-free and fits into family-friendly meal plans.

Ingredients Breakdown & Prep Tips

Simple Ingredients, Big Flavor

Prep Method with Sensory Cues

This skillet recipe comes together fast but the secret is layering heat and flavor at the right moments. Here’s how to make it foolproof:

1. Marinate First
   Toss your steak strips with soy sauce, olive oil, pepper, and hot sauce. Let them sit while you prep the potatoes this infuses every bite.
2. Sear Potatoes Until Golden
   In a large skillet, melt butter with olive oil, then cook potatoes cut-side down. Listen for that sizzle that’s your crispy crust forming.
3. Make Garlic Butter Base
   In the same skillet, melt more butter with garlic, herbs, and chili flakes. This is your flavor foundation.
4. Sear the Steak
   Lay steak strips in a single layer. Sear just one minute per side. They’ll stay juicy and slightly pink in the center or cook longer to your liking.
5. Bring It All Together
   Stir in the reserved marinade (optional but worth it!) and return the potatoes. Toss and reheat until everything is glossy, buttery, and sizzling.

→ For an extra savory twist, serve alongside our flank steak marinade
→ Or prep with pan-fried potatoes for double crisp texture.

Avoid These Mistakes

Common Mistakes & Fixes

Even simple skillet recipes can go sideways. Let’s avoid these:

• Overcrowding the skillet
  When you pile everything in, the steak and potatoes steam instead of sear. Cook in batches for that golden crust.
• Skipping the marinade time
  Even 15 minutes gives the steak bold flavor. Without it, the dish tastes flat.
• Cooking steak too long
  Thin strips need only 1–2 minutes per side. Anything more and they’ll turn chewy.
• Not preheating the skillet
  A cold pan won’t caramelize heat your pan before adding ingredients for that restaurant-worthy sear.

Pro Tips to Get It Right

Want to feel like a kitchen pro? Try this:

• Slice steak against the grain
  This makes the meat tender, no matter the cut.
• Use a mix of fresh herbs
  The trio of thyme, rosemary, and oregano builds a balanced, aromatic base.

→ You might also love our garlic butter steak bites for more flavor shortcuts
→ Or try a twist with crockpot steak bites and potatoes on busy days

Serving, Storage & Creative Variations

Best Ways to Serve It

This dish is versatile enough for:

• Date night at home with a glass of sparkling juice and candlelight
• Quick family dinners just pair with steamed veggies
• Weekend meal prep the flavors hold beautifully when reheated

Top with freshly shaved parmesan or pair with a bright salad to balance the richness.

→ Want a bold side idea? Try these smashed potatoes
→ Add a veggie like our roasted broccoli for balance and color

Storage + Seasonal or Dietary Variations

• Fridge: Store leftovers in an airtight container up to 3 days.
• Freezer: Freeze in single-serving portions for quick lunches.
• Reheat: In a skillet over medium heat to bring back the crisp edges.

Variations

• Low-carb? Swap potatoes for cauliflower florets.
• No chili? Leave it out entirely the garlic butter holds up on its own.
• No fresh herbs? Use dried, but reduce to 1/3 the amount.

FAQ Section

Can I use a different cut of steak?
Yes! Flank steak is great, but ribeye, tenderloin, or strip steak work beautifully. Just slice against the grain for tenderness.

How do I make this dairy-free?
Simply replace butter with plant-based alternatives like vegan butter or ghee. The flavor will still be rich and satisfying.

Do I need to marinate the steak?
While not mandatory, marinating enhances flavor and tenderness. Even 15–30 minutes makes a noticeable difference.

Can I make this ahead?
Yes! Cook and store in the fridge up to 3 days. Reheat in a skillet to crisp up the potatoes again.

CONCLUSION

This Garlic Butter Steak and Potatoes Skillet isn’t just a one-pan dinner it’s your midweek comfort ritual. Juicy steak, golden potatoes, and buttery garlic flavor all in one sizzling skillet. It’s fast, satisfying, and made for sharing.

If this dish brings back a memory, pass it on. Someone you love might need it today.

YOU MAY ALSO LIKE

You may also love these:

• Easy Creamy Tomato Soup
• One-Pot Chicken Rice Bake
• No-Fail Cheddar Biscuits

Garlic Butter Steak and Potatoes Skillet – Weeknight Favorite in One Pan

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• Author: David Atikson
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Garlic Butter Steak and Potatoes Skillet is a fast, one-pan dinner loaded with rich, sizzling steak and buttery golden potatoes. Ready in under 30 minutes, it’s perfect for busy weeknights when you need comfort and flavor without the fuss.`,

 

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Ingredients

Scale 1x2x3x

1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)

1 1/2 lb (650g) baby yellow potatoes, quartered

1 tablespoon olive oil

3 tablespoons butter, divided

5 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

For The Marinade

1/3 cup soy sauce (or coconut amino for paleo and gluten-free)

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked pepper

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Instructions

1. Marinate the Steak
   In a large bowl, combine the steak strips with soy sauce, olive oil, freshly cracked pepper, and hot sauce. Toss to coat evenly, then set aside to marinate while you prepare the potatoes.

2. Sear the Potatoes
   In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and sizzling, add the quartered baby potatoes in a single layer. Cook for 4 minutes without stirring to get a golden crust, then stir and cook for another 4–5 minutes until tender and browned. Transfer potatoes to a plate and set aside.

3. Build the Garlic Butter Base
   In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter along with the minced garlic, red chili flakes (if using), and chopped fresh herbs. Stir until fragrant, about 30 seconds.

4. Cook the Steak
   Lay the marinated steak strips in a single layer in the skillet. Reserve the marinade for later. Sear the steak for 1 minute per side, or until browned and cooked to your desired doneness.

5. Combine and Finish
   If desired, pour in the reserved marinade and cook for an additional minute to intensify flavor. Return the sautéed potatoes to the skillet, tossing everything together until heated through and well coated in the garlic butter.

6. Serve and Garnish
   Remove from heat and serve immediately. Garnish with extra crushed red pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes, if desired. Enjoy warm!

Notes

You can easily swap flank steak with ribeye, tenderloin, or strip steak—just use what you have on hand. For the most tender bite, always slice the steak against the grain. This recipe is also great for meal prep: make it ahead and reheat in a skillet to keep the steak juicy and the potatoes crispy.

• Prep Time: 15min
• Cook Time: 15min
• Category: Dinner
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 plate
• Calories: 350
• Sugar: 2g
• Sodium: 430mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg