Description
Treat yourself to a restaurant-worthy meal at home with Garlic Butter Steak and Potatoes. Juicy, tender steak paired with crispy, golden potatoes and a rich garlic butter sauce makes this dish a true showstopper. Perfect for date nights, family dinners, or whenever you crave indulgence, this one-pan recipe delivers incredible flavor and texture in under 40 minutes.
Ingredients
Scale
For the Potatoes:
- 3 tablespoons olive oil
- 1 pound Yukon Gold or red potatoes, cut into ¾-inch wedges
- ½ teaspoon kosher salt
For the Steak and Garlic Butter:
- 2 steaks (12 oz each, rib-eye or New York strip) or 1 ½ lbs flank steak, halved
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter (½ stick)
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Prepare the Ingredients:
- Wash and cut the potatoes into uniform ¾-inch wedges.
- Mince the garlic and chop the parsley.
- Pat the steaks dry with paper towels and season generously with kosher salt on all sides.
- Cook the Potatoes:
- Heat 3 tablespoons olive oil in a large 12-inch cast-iron skillet over medium heat until shimmering.
- Add the potato wedges in a single layer, cut-side down. Sprinkle with ½ teaspoon kosher salt.
- Cook undisturbed for 10 minutes until golden brown on one side.
- Flip the potatoes and cook for another 10–15 minutes, or until tender and evenly browned.
- Transfer the potatoes to a serving platter and keep warm.
- Cook the Steaks:
- Wipe out the skillet with paper towels to remove any residual oil or potato bits.
- Heat the skillet over high heat until slightly smoking.
- Place the steaks in the skillet and cook for 1 minute on one side, forming a crust.
- Flip the steaks and cook for another 1 minute. Continue flipping every minute for a total of 4–6 minutes, depending on your preferred doneness:
- Medium rare: 125°F to 130°F
- Medium: 135°F to 140°F
- Add the Garlic Butter:
- Reduce the heat to medium-low and add 4 tablespoons of unsalted butter to the skillet.
- Let the butter melt completely, then add the minced garlic.
- Tilt the skillet to pool the butter and use a spoon to baste the steaks with the garlic butter. Flip the steaks and repeat.
- Rest the Steaks:
- Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes.
- Make the Garlic Butter Sauce:
- Stir the chopped parsley and lemon juice into the remaining butter in the skillet. Taste and adjust seasoning if needed.
- Serve:
- Slice the steaks against the grain into ½-inch-thick slices.
- Arrange the steak slices over the potatoes on the serving platter.
- Drizzle the garlic butter sauce over the top and garnish with extra parsley if desired. Serve immediately.
Notes
- Pan Selection: A cast-iron skillet works best for even heat and a perfect sear.
- Steak Substitutions: Flank steak or sirloin are great alternatives if rib-eye or New York strip are unavailable.
- Dairy-Free Option: Use a plant-based butter substitute for the garlic butter sauce.
- Reheating Tip: Reheat steak and potatoes in a skillet over low heat to retain texture and flavor.
- Add Veggies: Toss in asparagus, mushrooms, or green beans for a complete one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American