Skillet Garlic Butter Steak and Potatoes Recipe

This recipe is a quick and easy one-pan wonder, perfect for a weeknight meal. Tender steak and crispy potatoes are bathed in a flavorful garlic butter sauce that will have you going back for seconds.


  • 1 ½ pounds steak (such as ribeye, New York strip, or flank steak)
  • 1 ½ pounds baby potatoes or Yukon gold potatoes, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 4-5 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • Salt and freshly cracked black pepper, to taste
  • Optional: Chopped fresh parsley, for garnish


  1. Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper.
  2. Cook the Potatoes: Heat a large cast-iron skillet or oven-safe skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once melted, add the potatoes. Cook for 8-10 minutes, undisturbed, until golden brown and crispy on the bottom. Flip the potatoes occasionally for even cooking. Remove the potatoes from the pan and set aside on a plate.
  3. Sear the Steak: Increase the heat to high. Add another tablespoon of butter to the pan. Sear the steak for 2-3 minutes per side for a medium-rare doneness. (Adjust cooking time depending on your desired doneness.) Transfer the steak to a plate to rest.
  4. Make the Garlic Butter Sauce: Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the minced garlic and thyme. Cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
  5. Assemble and Serve: Tilt the pan to spoon off any excess fat. Add the cooked steak and potatoes back to the pan. Spoon the garlic butter sauce over the steak and potatoes. Garnish with chopped fresh parsley, if desired. Serve immediately.

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