Garlic Butter Steak and Potatoes Skillet!

🧄🧈 Garlic Butter Steak and Potatoes Skillet

⏱ Time

• Prep: 10 minutes

• Cook: 20–25 minutes

• Total: ~30–35 minutes

🍽 Servings

• 2–3 servings

🧾 Ingredients

For the potatoes

• 1 lb (450 g) baby potatoes, halved (or regular potatoes, diced)

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• ½ tsp garlic powder

For the steak

• 1–1½ lb (450–680 g) steak (sirloin, ribeye, or strip steak)

• Salt and black pepper, to taste

For the garlic butter

• 4 tbsp butter

• 4 cloves garlic, minced

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

• 1 tbsp fresh parsley, chopped (optional)

👩‍🍳 Instructions

1️⃣ Cook the potatoes

1. Heat a large skillet over medium heat.

2. Add olive oil and potatoes.

3. Season with salt, pepper, paprika, and garlic powder.

4. Cook for 12–15 minutes, stirring occasionally, until golden and fork-tender.

5. Remove potatoes from the skillet and set aside.

2️⃣ Cook the steak

1. Pat steak dry and season generously with salt and pepper.

2. In the same skillet, increase heat to medium-high.

3. Add 1 tbsp butter.

4. Add steak and sear:

   • 3–4 minutes per side for medium-rare

   • 4–5 minutes per side for medium

5. Remove steak from the pan and let it rest for 5 minutes, then slice.

3️⃣ Make the garlic butter & combine

1. Reduce heat to medium-low.

2. Add remaining butter and minced garlic.

3. Stir for 30–60 seconds (don’t let garlic burn).

4. Add thyme/rosemary.

5. Return potatoes and sliced steak to the skillet.

6. Toss everything in the garlic butter until coated.

4️⃣ Serve

• Sprinkle with fresh parsley

• Serve hot straight from the skillet 😋

❓ Q & A – Common Questions

Q: What’s the best steak to use?

A: Sirloin is affordable and tender. Ribeye is juicier and richer. Strip steak works great too.

Q: Can I use frozen steak?

A: It’s best to fully thaw steak before cooking so it sears properly and cooks evenly.

Q: How do I know when the steak is done?

A:

• Medium-rare: soft and springy

• Medium: firmer but still juicy
  If available, a thermometer helps:

• Medium-rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

Q: Can I add vegetables?

A: Yes! Great additions include:

• Green beans

• Mushrooms

• Bell peppers

• Asparagus
  Add them after the potatoes or sauté separately.

Q: Why rest the steak before slicing?

A: Resting keeps the juices inside the meat, making it more tender and flavorful.

Q: Can I make this ahead of time?

A: It’s best fresh, but leftovers can be stored in the fridge for up to 3 days and reheated gently in a skillet.

Q: How do I avoid burning the garlic?

A: Lower the heat and cook garlic briefly (under 1 minute). Burnt garlic tastes bitter.