Garlic Butter Steak & Potatoes Skillet

If you’re craving a delicious and hearty meal, look no further than this easy Garlic Butter Steak and Potatoes Skillet. With juicy seared steak and crispy roasted potatoes, all prepared in one pan, it’s a meal that will satisfy your taste buds. And the best part? It’s incredibly simple to make!

Ingredients

2-4 petite steaks (see note)
Salt and pepper to taste
Garlic powder to taste
1 tablespoon olive oil
2-4 pounds baby potatoes, diced
2-6 tablespoons salted butter, soft enough to mash with a fork (1 tablespoon per steak, plus two tablespoons for the potatoes)
2 teaspoons minced garlic
1 teaspoon dried Italian herb blend
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley

Instructions

Preheat your oven to 400 degrees Fahrenheit.
In a small bowl, combine the butter, garlic, and dried herbs. Set aside.
Generously season the steaks with salt, pepper, and garlic powder on both sides.
Place a skillet over medium-high heat and drizzle with olive oil.
Sear the steaks for 2-3 minutes on each side until they are nicely browned. Transfer them to a plate and set aside.
Add the diced potatoes to the skillet and season them generously with salt, pepper, and garlic powder. Saute the potatoes for 3-5 minutes until they are browned.
Push the potatoes to one side of the pan and return the steaks to the other side.
Transfer the skillet to the oven and cook for 15-20 minutes until the potatoes are fork-tender and the steak is cooked to your preferred doneness.
Immediately after removing from the oven, place a dollop of the garlic butter on each steak and the rest on the potatoes. Allow the butter to melt over the food before stirring the potatoes to coat them in butter.
Finally, top the dish with chopped thyme and parsley before serving.

Note: I’ve tried this recipe with several cuts of beef, and they have all turned out delicious. Just make sure to choose steaks that are small enough to fit in a 12-inch skillet and still leave room for the potatoes. I recommend steaks that are about 4-6 inches long and approximately 1 inch thick. Avoid very thin cuts, as they will cook too quickly and may become overdone. While any oven-safe skillet will work, I highly recommend using a cast-iron pan for that perfect sear on your steak.