Garlic Butter Steak Potatoes

Garlic butter steak and potatoes is that surefire dinner everyone asks for again and again – juicy bite-sized steak and crisp-edged potatoes swirled in melted herby butter. This is straight-up comfort food and comes together in just over a half hour with a few smart tricks to get the best golden crust on everything. I started making this for Sunday nights when I needed something fuss-free but still a little special. Once you try the final toss in garlic butter you will know why it never makes it to leftovers.

When my kids first tasted this they could not believe I made it at home and now it is our top birthday dinner pick. The kitchen always smells incredible while this cooks.

Ingredients

• Yukon Gold potatoes: cubed for perfect crisp edges and creamy centers always choose ones with firm skins and no green spots
• Steak cubes: use a cut like sirloin or NY Strip for maximum flavor and tenderness look for some good marbling
• Salt: essential for deep seasoning go for kosher salt if you have it
• Garlic powder, onion powder, and Italian seasoning: blend these bring tons of savory flavor and make the dish taste like it cooked all day
• Paprika: adds subtle color and warmth sweet paprika works best but you can swap for smoked if desired
• Worcestershire sauce: gives a deep umami kick to the steak pick a good brand for best results
• Browning sauce: totally optional but adds deep color to the sear
• Olive oil: helps everything brown without burning use extra virgin for flavor
• Unsalted butter: softened mixes more easily into the garlic herb butter if possible use a good quality butter
• Parsley and minced garlic: fresh parsley makes the garlic butter pop and the garlic should be finely chopped for even flavor
• Red pepper flakes: bring a light spark at the end totally adjustable

Step-by-Step Instructions

Mix the Seasoning:

Combine salt garlic powder onion powder Italian seasoning and paprika in a small bowl. Divide evenly into two portions and set aside for steak and potatoes

Prepare the Garlic Herb Butter:

Stir softened butter with minced garlic and fresh parsley until smooth and creamy then set aside at room temperature for easy melting later

Season and Marinate Steak:

In a large bowl add the cubed steak Worcester sauce browning sauce if using and half of the spice mix. Toss until every piece is well coated and glistening

Parboil and Season Potatoes:

Cut potatoes into small cubes then simmer in boiling salted water five to six minutes just until fork tender. Drain well then gently toss with the remaining seasoning mix and a tablespoon olive oil for all-over flavor

Sear Steak Bites:

Heat oil in a large skillet over medium-high heat. When hot add the steak cubes in a single layer. Sear for five to seven minutes turning so all sides form a crust. Remove to a plate once done

Crisp the Potatoes:

In the same skillet add parboiled cubes of potato and keep the heat at medium-high. Stir and cook for ten to fifteen minutes letting them brown and not overcrowding for the best crust

Bring It All Together with Garlic Butter:

Add the steak back to the skillet with the potatoes and dollop in the garlic herb butter. Stir gently as it melts so every bite is coated in fragrant buttery flavor. Finish with parsley and a sprinkle of red pepper flakes

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My favorite part is watching the garlic butter melt into every nook of those potatoes. When we had a family reunion everyone piled into the kitchen just for a sample off the spoon. Now it is the taste that signals everyone is home.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. For best texture reheat in a skillet with a drizzle of oil or in the oven at a moderate heat. The potatoes will stay crispier that way than in the microwave.

Ingredient Substitutions

You can swap Yukon Gold for red potatoes or even russets just cut them the same size for even cooking. For the steak use what is affordable sirloin and NY Strip are great but ribeye or top round work well. Use dried parsley if fresh is not on hand and skip red pepper flakes for a milder finish.

Serving Suggestions

Serve this heap of steak and potatoes with a crisp green salad for freshness. It also pairs well with roasted broccoli or green beans for color. For a real treat top with a fried egg or pile inside a toasted sandwich roll for a steak and potato sub.

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Cultural Note

This easy skillet dish comes from the tradition of hearty American comfort foods. It is inspired by diner style steak plates and country skillet dinners that rely on pantry basics and simple steps. The combo of steak and potatoes is loved coast to coast for a reason.

Recipe FAQs

→ What type of steak works best for this dish?

Sirloin or New York Strip work well because they stay juicy and tender when cubed and quickly seared in a skillet.

→ How do you get the potatoes crisp and tender?

Parboil the potatoes briefly to soften them, then cook in a hot skillet so the outsides become golden and crisp.

→ Can I use a different type of potato?

Yes, red potatoes or russets will work, though Yukon Golds give the best creamy texture and hold their shape well.

→ What’s the purpose of browning sauce?

Browning sauce is optional but adds a deeper color and a richer, slightly savory flavor to the steak bites.

→ How should leftovers be stored and reheated?

Place leftovers in an airtight container and refrigerate up to three days. Reheat in a pan or in the oven until warmed through.

→ Is it possible to make this dish ahead of time?

The components can be prepped ahead, but for best flavor and texture, cook just before serving.