Garlic Butter Steak and Potatoes Skillet

This one-pan masterpiece is your ticket to a perfect dinner. Imagine tender, juicy steak and crispy golden potatoes, all smothered in a rich, aromatic garlic butter sauce. It’s a simple, foolproof meal that delivers restaurant-quality flavor on a weeknight.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 2

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 Ingredients

For the Steak & Potatoes:

• 2 rib-eye or New York strip steaks (about 1-inch thick, 12 oz each)

• 1 lb medium Yukon Gold or red potatoes, cut into ½-inch wedges

• 3 tablespoons olive oil

• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter

• 3 cloves garlic, minced

• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook the Potatoes:

• Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.

• Add the potato wedges in a single layer. Season with ½ teaspoon of the salt.

• Cook for 15-20 minutes, turning occasionally, until the potatoes are golden brown, crispy on the outside, and tender on the inside. Remove the potatoes from the skillet and set aside on a plate.

2. Sear the Steaks:

• Pat the steaks completely dry with a paper towel. This is the secret to a perfect sear!

• Season both sides of the steaks generously with the remaining 1 teaspoon of salt and the black pepper.

• Ensure the skillet is still hot. Add the steaks and sear, undisturbed, for 4-5 minutes to form a beautiful brown crust. Flip and cook for another 4-5 minutes for medium-rare (or until desired doneness is reached).

• Remove the steaks from the skillet and let them rest on a cutting board. (Tip: Letting the steak rest ensures it stays juicy).

3. Make the Garlic Butter Sauce:

• Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for just 30-60 seconds, until fragrant—be careful not to burn it.

• Immediately remove the skillet from the heat. Stir in the chopped parsley.

4. Combine and Serve:

• Slice the rested steaks against the grain.

• Return the cooked potatoes to the skillet and toss them in the garlic butter sauce.

• Nestle the sliced steak pieces into the skillet, spooning any extra sauce over everything.

• Serve immediately, garnished with an extra sprinkle of parsley and black pepper.