One-Skillet Garlic-Butter Steak & Potato Medley is the kind of dinner that feels like a special night out—only you can make it right in your own kitchen, all in one pan. Tender, juicy bites of steak are seared to perfection, then nestled with golden, crispy baby potatoes and tossed in a decadent garlic-herb butter. The aroma alone—garlic sizzling in butter, herbs blooming in the heat—will have everyone eagerly gathering at the table.

This recipe is perfect for when you want big, bold flavors without a pile of dishes. The potatoes roast in the skillet first, soaking up the savory fond from the steak, and the steak finishes with that silky butter sauce so every bite is rich, flavorful, and melt-in-your-mouth delicious.

Ingredients (Serves 4)

  • 1½ lbs sirloin, ribeye, or New York strip steak, cut into 1½-inch cubes

  • 1½ lbs baby potatoes, halved

  • 4 tbsp unsalted butter, divided

  • 2 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • 1 tsp fresh rosemary, chopped (or ½ tsp dried)

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Directions

1. Cook the Potatoes
Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy skillet (cast iron works best) over medium-high heat. Add halved potatoes cut-side down, season with salt and pepper, and cook for 5–6 minutes without moving to get a deep golden crust. Flip and cook another 5–6 minutes until fork-tender. Transfer to a plate and keep warm.

2. Sear the Steak
Pat steak cubes dry with paper towels (this helps them brown). Season generously with salt and pepper. In the same skillet, add 1 tbsp olive oil and sear steak in a single layer for 2–3 minutes per side until desired doneness. Remove from skillet and set aside with the potatoes.

3. Make the Garlic-Butter Sauce
Lower heat to medium, add remaining butter to the skillet, and swirl to melt. Stir in garlic, thyme, and rosemary, cooking just 30 seconds until fragrant—don’t let the garlic burn.

4. Bring It All Together
Return steak and potatoes to the skillet, tossing gently to coat in the garlic-herb butter. Taste and adjust seasoning if needed.

5. Serve
Garnish with fresh parsley and serve hot straight from the skillet for a rustic, family-style presentation.

Why This Recipe Works

  • One Pan Wonder: Steak, potatoes, and sauce all in one skillet means minimal cleanup.

  • Perfect Timing: Potatoes get crispy while the steak stays tender and juicy.

  • Flavor Layering: The fond from the steak and potatoes enriches the butter sauce.

Pro Tips for Success

  • Let the steak rest at room temperature for 20–30 minutes before cooking for even searing.

  • Use baby Yukon Golds or fingerling potatoes for the best buttery texture.

  • For extra richness, finish with a squeeze of fresh lemon over the top.

Variations

  • Veggie Boost: Add green beans, asparagus, or bell peppers in the last few minutes of cooking.

  • Spicy Twist: Stir in crushed red pepper flakes with the garlic.

  • Smoky Flavor: Use smoked paprika in the potato seasoning.

Make Ahead & Storage

  • Prep Ahead: Halve potatoes and cut steak cubes up to 4 hours ahead; refrigerate separately.

  • Store: Keep leftovers in an airtight container for up to 3 days.

  • Reheat: Warm gently in a skillet over medium heat to avoid drying the steak.

Final Thoughts

This One-Skillet Garlic-Butter Steak & Potato Medley is weeknight-friendly but special enough for guests. It’s a satisfying, hearty dinner where every element—tender steak, crispy potatoes, and luscious garlic-herb butter—works in harmony to create a comforting, flavor-packed meal.