Skillet Steak and Potatoes Recipe

This recipe is a quick and easy one-pan wonder, perfect for a weeknight meal. Tender steak and crispy potatoes come together in a flavorful skillet for a satisfying dinner.


  • 1 1/2 lbs steak (thinly sliced ribeye, flank steak, or sirloin work well)
  • 1 lb Yukon Gold potatoes (cut into bite-sized cubes)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic (minced)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

Optional Ingredients:

  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped fresh parsley (for garnish)


  1. Prep the Steak and Potatoes: Pat the steak dry with paper towels and season generously with salt and pepper. Cut the potatoes into bite-sized cubes.
  2. Cook the Potatoes: Heat olive oil and 2 tablespoons of butter in a large cast-iron skillet over medium-high heat. Add the potatoes, rosemary, oregano, salt, and pepper. Cook undisturbed for 4 minutes, then stir and cook for an additional 3-4 minutes, or until the potatoes are golden brown and tender. Remove the potatoes from the skillet and set aside on a plate.
  3. Sear the Steak: Increase the heat to high and add the remaining 2 tablespoons of butter to the skillet. Let the butter melt and swirl to coat the pan. Sear the steak slices in a single layer for 1-2 minutes per side, depending on the desired doneness (rare, medium-rare, etc.).
  4. Assemble and Serve: Once the steak is cooked, return the potatoes to the skillet and toss them with the steak. Garnish with fresh parsley (optional) and serve immediately.


  • For thicker steak cuts, you may need to finish cooking them in the oven after searing in the skillet. Tent with foil and bake at 400°F for 5-10 minutes, or until cooked to your liking.
  • If your skillet isn’t large enough to comfortably hold all the steak and potatoes in a single layer, cook them in batches.
  • You can substitute other herbs for rosemary and oregano, such as thyme, basil, or a pinch of dried thyme.

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