This Garlic Butter Steak and Potatoes Skillet recipe is perfect for those who want to indulge in a hearty, delicious meal without spending hours in the kitchen. With tender steak strips, crispy golden potatoes, and a flavorful garlic butter sauce, this dish is sure to become a family favorite.

Whenever I make this Garlic Butter Steak and Potatoes Skillet, my husband can’t resist sneaking into the kitchen to snag a bite before it’s even ready! It’s become a staple in our household, and we love how easy it is to make. I remember the first time I made this dish, I was worried that the steak would turn out tough, but it came out perfectly tender and juicy. Now, we make it at least once a month and enjoy it every time!

Why This Garlic Butter Steak and Potatoes Skillet Recipe is a Must-Try

This recipe is a one-pan wonder, making cleanup a breeze.
The combination of tender steak strips and crispy golden potatoes is absolutely mouthwatering.
The garlic butter sauce is rich, flavorful, and elevates the dish to a whole new level.

The marinade adds depth of flavor to the steak and ensures that it stays juicy and tender.
This recipe is versatile and can be made with different cuts of steak, such as flank steak, ribeye steak, tenderloin, strip loin, or strip steak.

Ingredients:

650g flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
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

The marinade:

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

Directions:

In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.

Garlic Butter Steak and Potatoes Skillet: A Mouthwatering One-Pan Wonder!

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Prep Time 10

Cook Time 15

Course Dinner, Main Course

Cuisine American

Servings 4

Ingredients

650 g flank steak sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak...)
650 g 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

The marinade:

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

In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.

In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.

Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.