One of the simplest ways to enjoy the classic pairing of steak and potatoes is by cooking this one-pan garlic butter steak and potatoes!
It uses very simple ingredients, only takes about half an hour to cook, and is incredibly flavorful and delicious!
Ready to cook this dish? Let’s get right into it!
🧑🍳 Core Components of Garlic Butter Steak and Potatoes
Steak: I usually use petite sirloin steak, but New York strip steak and beef tenderloin are also great options.
Potatoes: Apart from baby potatoes, you can also use Yukon Golds, russet, and baby fingerling. Just make sure to chop them into bite-sized pieces.
Compound Butter: Made by combining softened butter with seasoning, compound butter makes this dish much more flavorful.
Garlic: Adding minced garlic to both the compound butter and potatoes gives this recipe its iconic pungent aroma and earthiness.
Spices: For this recipe, we’ll use garlic powder, dried rosemary, dried oregano, Italian seasoning, salt and pepper to give the steak and potatoes a better flavor profile.
🍽️ What to Serve With Steak and Potatoes
For casual meals, I often serve steak and potatoes on its own. But, if I want a more balanced meal or want to prepare a fancier dinner, I serve this dish with healthy sides!
Some of my go-to side dishes for steak and potatoes include:
- Classic Caesar salad
- Roasted brussels sprouts
- Candied carrots with almonds
- Creamed spinach
Pretty much any side that involves veggies, though, will complement steak and potatoes!
One-pan Steak and Potatoes Recipe
You only need one pan, about half an hour, and a large cast-iron skillet to cook this good-old steak and potatoes recipe!
Ingredients
For the Steak:
- 4 petite steaks (about 1-inch thick)
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 tablespoon of olive oil
For the Potatoes:
- 2 pounds of baby potatoes (diced)
- 4 cloves of garlic (minced)
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- ½ teaspoon of black pepper
For the Compound Butter:
- 4 tablespoons of unsalted butter (softened)
- 2 teaspoons of garlic (minced)
- 1 teaspoon of Italian seasoning
- 1 teaspoon of chopped fresh thyme
- 1 teaspoon of chopped fresh parsley
For the Garnish:
- Freshly chopped parsley (optional)
Instructions
- Start by preparing your compound butter. In a small bowl, simply mix all the ingredients for the compound butter, including softened butter, minced garlic, Italian seasoning, and fresh thyme and parsley. Set this aside at room temperature.
- In a large cast iron skillet over medium heat, add a tablespoon of olive oil.
- Once it’s hot, add the diced potatoes, then season with dried rosemary, dried oregano, minced garlic, salt, and pepper.
- Cook the potatoes for about 12 to 15 minutes, making sure to stir occasionally. If the potatoes are browning too quickly or starting to smell burnt, lower the heat and add a splash of water to help them cook evenly.
- Once the potatoes are fork-tender, remove them from the skillet and set them aside in a clean bowl or tray.
- Season the 4 steaks with salt, black pepper, and garlic powder. Make sure to cover all sides of the steaks, including the edges.
- Return the same skillet you used earlier to medium-high heat. If needed, carefully wipe off any excess potato bits from the pan so the steak gets a good sear.
- Add another tablespoon of olive oil to the pan if needed.
- Sear one side of the steak for 3 to 4 minutes without moving it, allowing a good crust to form. Once the first side is done, flip the steak over and cook for another 3 to 4 minutes. This will give you a medium-rare to medium steak, so adjust the cooking time if you prefer a different doneness level. You may also slice the steak into strips or cubes at this point if you want to.
- Turn off the heat. While the steak is still hot, place a dollop of compound butter on top of each one and allow it to melt over the steak.
- Return the cooked potatoes to the skillet and top them with the remaining compound butter. Stir the potatoes to coat them evenly with the butter.
- Garnish the dish with freshly chopped parsley. Serve hot with or without sides, and enjoy!
Notes
Image credit to ©cravinghomecookedblog.
Featured image credit to ©salamigetthisstraight.
