Steak and potatoes are one of those dinners that always feel satisfying.
When they cook together in a hot skillet with garlic, butter, and fresh herbs,
the kitchen fills with the rich aroma of a meal that tastes like it took far longer to make.
In reality, this dish comes together quickly in just one pan.
The steak marinates briefly while the potatoes turn crisp and golden,
and everything finishes together in a buttery garlic sauce.
The result is tender steak, perfectly browned potatoes, and bold flavor in every bite.
It’s the kind of simple, comforting dinner that’s easy enough for a weeknight but delicious enough to make again and again.
For the Steak and Potatoes
- Flank Steak – sliced against the grain so the meat stays tender and cooks quickly in the skillet. You can also substitute ribeye, strip steak, or tenderloin if you prefer a richer cut.
- Baby Yellow Potatoes – these small potatoes cook quickly and develop a crispy golden exterior while staying soft inside.
- Olive Oil – helps the potatoes brown nicely and prevents them from sticking to the pan.
- Butter – the base of the sauce that gives the dish its rich, savory flavor.
- Garlic – minced garlic adds bold flavor and pairs perfectly with the butter and herbs.
- Fresh Thyme, Rosemary, and Oregano – these herbs bring an aromatic, savory depth that complements both the steak and potatoes.
- Salt and Fresh Cracked Pepper – simple seasoning that enhances the natural flavors of the ingredients.
- Crushed Red Chili Pepper Flakes – optional, but great if you like a little bit of heat.
For the Steak Marinade
- Soy Sauce – adds a deep savory flavor and helps tenderize the steak while it marinates.
- Olive Oil – helps distribute the marinade evenly and keeps the steak juicy while cooking.
- Hot Sauce – adds a subtle kick and extra flavor to the marinade.
- Fresh Cracked Pepper – brings a mild spice and enhances the savory taste of the steak.
The Perfect Garlic Butter Steak and Potato Skillet Recipe
Notes
Ingredients
For the skillet- 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
- 1 1/2 lb (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and fresh cracked pepper
- Crushed red chili pepper flakes, optional
- 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (we used Sriracha)
- Fresh cracked pepper
Instructions
- Marinate the steak:
Place the steak strips in a large bowl and mix with soy sauce, olive oil, hot sauce, and pepper. Set the bowl aside so the meat can marinate while the potatoes cook. - Cook the potatoes:
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil with 1 tablespoon butter. Once the butter has melted, add the potato wedges. Cook for about 4 minutes, stir, then cook another 4–5 minutes until the potatoes are golden and tender when pierced with a fork. Transfer the cooked potatoes to a plate and set aside. - Cook the steak:
Using the same skillet over medium heat, add the remaining 2 tablespoons butter, minced garlic, chili flakes (if using), and the chopped herbs. Arrange the steak strips in a single layer in the skillet, reserving the marinade for later. Cook the steak for about 1 minute per side until browned. Adjust cooking time depending on your preferred doneness. - Combine everything:
Just before the steak finishes cooking, add the reserved marinade if desired and cook for one additional minute. Return the potatoes to the skillet and toss everything together to heat through. Taste and adjust seasoning with salt and pepper if needed. - Serve:
Remove the skillet from the heat and serve immediately. If desired, garnish with extra chili flakes, fresh herbs, or a light sprinkle of Parmesan over the potatoes.
Calories: 510kcal | Carbohydrates: 33g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 555mg | Potassium: 1407mg | Fiber: 4g | Sugar: 2g | Calcium: 92mg | Iron: 5mg
1. What’s the best steak to use for this recipe?
I usually make this with flank steak because it cooks quickly and stays tender when sliced against the grain. That said, this recipe is very forgiving — ribeye, strip steak, sirloin, or even tenderloin will all work beautifully. Use what you have or what looks best at the store.
2. Why do I need to slice the steak against the grain?
This simple step makes a big difference. Cutting against the grain shortens the muscle fibers in the meat, which means your steak turns out more tender instead of chewy.
3. How do I make sure the potatoes cook properly?
The trick is to cut them into small, even wedges and cook them first before adding the steak. Let them get nice and golden in the skillet until they’re fork-tender. Once they’re done, just set them aside and add them back in at the end.
4. Can I skip the chili flakes if I don’t like spicy food?
Absolutely. The chili flakes are totally optional and the dish is still packed with flavor from the garlic, butter, and herbs. If you enjoy just a little heat, you can add a small pinch instead of the full amount.
5. Can I make this ahead or store leftovers?
Yes! Leftovers keep well in the fridge for about 3 days in an airtight container. Reheat them in a skillet over medium heat or in the microwave until warmed through. The flavors actually get even better the next day.
