Name: Garlic Butter Steak and Potatoes Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 pounds baby Yukon gold potatoes (diced in half or quartered to create bite sized pieces); 1 medium yellow onion (peeled and sliced thinly, vertically); 2 tablespoons olive oil; 2 tablespoons minced garlic (divided); 2 teaspoons fresh thyme (or 1 teaspoon dried thyme; divided); 2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary; divided); 1 teaspoon salt (or to taste; divided); 1 teaspoon freshly ground black pepper (or to taste; divided); 1 teaspoon red pepper flakes (divided); 6 tablespoons unsalted butter; 3 tablespoons shredded Parmesan cheese (optional but recommended for garnishing); 1 1/2 pounds steak (about 2 large or 4 smaller steaks)

There’s something incredibly satisfying about a one-pan meal with hearty flavors and comforting textures. This Garlic Butter Steak and Potatoes Skillet Recipe has quickly become one of my go-to dishes when I want something impressive but fuss-free. The buttery garlic sauce paired with tender steak and crispy potatoes just hits all the right notes.

The image shows a white pot filled with two main layers of food. On the left side, there are thin slices of cooked steak, with a pink center and browned edges, seasoned with herbs like thyme. On the right side, there are golden-brown potato wedges, with a crispy texture and sprinkled with grated cheese and herbs, including a fresh thyme sprig on top. A wooden spoon is placed inside the pot on the upper right edge. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Butter Steak and Potatoes Skillet Recipe
Top Tip
How to Serve Garlic Butter Steak and Potatoes Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Butter Steak and Potatoes Skillet Recipe

Why You'll Love This Recipe

I can’t tell you how many times this recipe saved the night when I wanted steak but didn’t want a complicated cooking session. It’s rich, balanced, and comes together in one skillet, which means fewer dishes to wash—always a win. Plus, the garlic butter and herbs give it a flavor that feels gourmet but is so easy to pull off.

One skillet magic: Everything cooks in one pan, which means less cleanup and more time to enjoy your meal.
Perfectly tender potatoes: Yukon gold potatoes get lightly crisp on the outside and melt-in-your-mouth soft inside.
Steak cooked to perfection: Using a thermometer means you get your preferred doneness every single time.
Rich garlic butter and herbs: They elevate the dish with amazing aroma and flavor that lingers in the best way.

Ingredients & Why They Work

This dish relies on simple, quality ingredients that shine when combined. Yukon gold potatoes bring buttery flavor and hold their shape well, while garlic and fresh herbs create that irresistible aroma. Using good-quality steak and real butter really lifts the whole meal.

Flat lay of fresh baby Yukon gold potatoes cut in halves and quarters, a medium yellow onion thinly sliced vertically, three whole uncracked brown eggs with clean shells, a small white ceramic bowl of minced garlic, a small white ceramic bowl of fresh thyme sprigs, a small white ceramic bowl of fresh rosemary sprigs, a simple cut of raw steak with rich marbling, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of shredded Parmesan cheese, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of red pepper flakes, and a small white ceramic bowl of olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps get those potatoes golden and crispy without burning.
Baby Yukon gold potatoes: Their natural buttery flavor and waxy texture make for the perfect skillet potato.
Yellow onion: Adds sweetness and depth when softened with the potatoes.
Minced garlic: Divided to layer that garlicky goodness through both potatoes and steak.
Fresh thyme & rosemary: These herbs add earthy, piney notes that complement the meat beautifully.
Salt and black pepper: Essential for seasoning and bringing out the flavors.
Red pepper flakes: Give a nice subtle kick without overpowering the dish.
Unsalted butter: Infuses richness and helps build the luscious garlic butter sauce.
Steak: I prefer cuts like ribeye or sirloin, but use what you love — just aim for something about 1 to 1.5 inches thick.
Shredded Parmesan cheese (optional): A little sprinkle on top adds a salty, nutty finish that I’m addicted to.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the mood. Sometimes I throw in fresh chopped parsley at the end for a bright, herby note. Other times, swapping red pepper flakes for smoked paprika gives it a warm, smoky twist. You can easily adjust seasonings or the type of steak to suit what you have on hand or your personal taste.

Variation: One time, I used sweet red potatoes instead of Yukon gold, which added a lovely sweetness that balanced the garlic butter beautifully.

Step-by-Step: How I Make Garlic Butter Steak and Potatoes Skillet Recipe

A white plate holds a serving of roasted golden-brown potato wedges on the left side, featuring a slightly crispy texture and garnished with a small sprig of fresh green thyme. On the right side, there are several slices of medium-rare steak with a brown seared outer edge and pink inside, arranged in a slightly overlapping manner. A silver fork with a decorative handle rests on the right edge of the plate, set on top of the steak. The plate is on a stack of other plates, all with white surfaces and subtle beige rims, placed on a white marbled surface. In the background, a black pan filled with more cooked meat is slightly blurred, and a sprig of rosemary lies on the white marbled surface to the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Start the Potatoes and Onions

First things first: preheat your oven to 400°F (about 200°C). Dice those baby Yukon gold potatoes into bite-sized pieces, either halved or quartered if bigger. I like evenly sized pieces so they cook uniformly. Heat the olive oil in a large oven-safe skillet — cast iron or stainless steel works best. Don’t use a nonstick pan here; you want good searing and oven durability.

Next, toss in the potatoes and sliced onions. Sprinkle on half the minced garlic, thyme, rosemary, salt, pepper, and red pepper flakes. Give everything a good toss to coat. Cook over medium-high heat, stirring and flipping occasionally, until the potatoes develop a lovely golden crust and the onions soften and turn translucent — about 5 minutes.

Step 2: Butter Up and Bake the Potatoes

Stir in 2 tablespoons of butter into the skillet and let it melt, soaking those potatoes rounded in richness. Then, transfer the whole skillet to your preheated oven. Bake for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 3: Remove Potatoes and Start the Steak

Carefully take the skillet out with a pot holder. Scoop the potatoes and onions onto a plate or bowl, cover with foil to keep warm, and set aside. Now, place the skillet back on the stove. Add the remaining 4 tablespoons butter, the remaining garlic, herbs, salt, pepper, and red pepper flakes. Heat over medium, stirring until the butter is fully melted. This is where the steak gets infused with that incredible garlic butter flavor.

Step 4: Cook the Steaks to Your Perfect Doneness

Place the steaks in the skillet and let them sear without moving them around. I always follow a simple timing guide depending on thickness and desired doneness, flipping the steaks once when ready. Use a digital meat thermometer — it’s a total game changer — to check the internal temperature. Pull steaks off the heat when they’re about 5°F below your final target because they’ll carry over cook during resting.

Step 5: Rest and Serve

Let the steaks rest on a cutting board for 5 to 10 minutes to lock in the juices — don’t skip this step, promise! Meanwhile, slip the potatoes back into the skillet to warm up gently. After resting, slice the steak against the grain, add it back with the potatoes, and sprinkle with shredded Parmesan cheese if you’re feeling fancy. Serve immediately and enjoy every bite.

Top Tip

From my experience, these tips can make a huge difference in the success of your Garlic Butter Steak and Potatoes Skillet Recipe. I learned through trial and error, so you don’t have to!

Use a heavy-duty skillet: Cast iron or stainless steel gives you a perfect sear and holds heat well, plus it’s oven-safe.
Don’t skimp on the thermometer: Guessing steak doneness almost never works out as well as a quick digital read.
Rest your meat: Let the steak rest for at least 5 minutes after cooking to keep those juices locked in for tender slices.
Butter layering: Add butter in stages to build deep buttery flavor without burning it.

How to Serve Garlic Butter Steak and Potatoes Skillet Recipe

Garlic Butter Steak - Serving Suggestion

Garnishes

I usually top this dish with a sprinkle of shredded Parmesan cheese—it melts just slightly and adds a nice salty, nutty touch. Sometimes, I add a handful of fresh chopped parsley or a few extra fresh thyme leaves for a pop of color and fresh flavor. A squeeze of fresh lemon juice right before serving brightens things up beautifully too.

Side Dishes

Since this recipe is pretty hearty on its own, I like serving it with a crisp green salad or some steamed green beans with a hint of lemon. Garlic butter roasted asparagus pairs wonderfully, or if you’re feeling indulgent, a warm dinner roll to soak up any leftover buttery sauce is irresistible.

Creative Ways to Present

For special occasions, I like to plate this dish family-style in the skillet right on the table—everyone loves digging into a warm skillet right out of the oven! Another fun idea is to serve the steak slices fanned out over a bed of the potatoes with those gorgeous herbs and Parmesan sprinkled over, garnished with microgreens or edible flowers for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge—this dish keeps well for up to 4 days. Just make sure to separate the steak and potatoes if you want to reheat them more evenly. Adding a little splash of water before reheating the potatoes helps keep them moist.

Freezing

Freezing this dish works, but keep in mind the texture of the potatoes might change slightly upon thawing. I usually portion the steak and potatoes separately, wrap them tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat gently on the stovetop over low heat, stirring frequently to avoid drying out. I sometimes finish the steak slices with a quick sear in a hot pan to refresh the exterior. The microwave works for speed, but heat in short intervals to keep the steak juicy.

Frequently Asked Questions:

Can I use different types of steak for this recipe?

Absolutely! Ribeye, sirloin, or strip steak work well. Just make sure they’re about 1 to 1.5 inches thick for even cooking.

Should I use fresh or dried herbs?

Fresh thyme and rosemary really bring the best flavor here, but dried herbs can be used if that’s what you have. Just use half the quantity of dried herbs since they’re more concentrated.

Can I make this recipe gluten-free?

Yes! This dish is naturally gluten-free as long as your Parmesan cheese is certified gluten-free. Always check ingredient labels just to be safe.

What’s the best way to check steak doneness?

Using a digital instant-read thermometer is the most reliable method. Aim for 125°F for rare, 135°F for medium rare, 145°F for medium, 150°F for medium well, and 160°F for well done, then rest the steak for about 5 minutes before slicing.

Final Thoughts

This Garlic Butter Steak and Potatoes Skillet Recipe is truly one of those meals I come back to time and again. It’s simple enough for a weeknight but can easily impress when you have guests over. Cooking it feels like a warm hug—flavors that comfort and satisfy. I hope you enjoy making it as much as I do, and that it becomes a favorite in your kitchen too.