Garlic Butter Steak Potatoes

This Garlic Butter Steak and Potatoes recipe brings together tender sirloin and golden seared baby potatoes in a garlicky butter sauce that is both quick and satisfying. It is perfect for busy weeknights when you want something hearty and full of flavor without spending hours in the kitchen.

I first made this during a busy week and appreciated how quickly it came together. Now it’s a go-to in my rotation whenever I want a comforting meal without fuss.

Ingredients

• Sirloin steak: cut into one inch cubes for quick cooking and even searing
• Low sodium soy sauce: used in the marinade adds umami without overpowering
• Olive oil: gives a rich base for cooking while helping to prevent the butter from burning
• Sriracha sauce: adds subtle heat and depth to the steak marinade
• Baby potatoes: halved if large, soak up the buttery garlic flavors and provide a satisfying texture
• Butter: brings richness and is essential for that luscious garlic sauce
• Minced garlic: provides the aromatic backbone of the dish
• Italian seasoning: adds a mix of herbs that complement both the steak and potatoes
• Salt and black pepper: to adjust seasoning to your taste

Step-by-Step Instructions

Sear the Potatoes:

Heat a large skillet over medium-high heat and add olive oil and one tablespoon of butter. Once melted and shimmering, add the baby potatoes. Cook for about eight minutes, flipping occasionally until the potatoes are golden brown and cooked through. Remove potatoes from the skillet and set them aside on a plate.

Prepare the Garlic Butter and Cook the Steak:

In the same skillet, add the remaining butter, minced garlic, and Italian seasoning. Stir and cook for 30 seconds until the garlic becomes fragrant but not burnt. Add the cubed sirloin steak in a single layer and pour the reserved marinade over it. Avoid overcrowding the skillet. Cook the meat for one minute without moving it to build a good sear, then toss or flip the cubes and sear for another minute.

Combine Steak and Potatoes:

Pour the leftover marinade over the steak and continue cooking for one more minute to allow the flavors to meld. Return the potatoes to the skillet and toss everything together until the potatoes are warmed again. Season with salt and black pepper according to your preference.

Serve Immediately:

Remove from the heat and serve garnished with fresh parsley or a sprinkle of Parmesan cheese for an extra touch of flavor and presentation.

Save

Garlic is my favorite ingredient in this recipe because it transforms simple steak and potatoes into a restaurant-worthy meal. I still remember the first time I made this for my family and how the aroma filled the kitchen and got everyone excited for dinner.

Storage Tips

Store leftover steak and potatoes in an airtight container in the fridge for up to three days to maintain freshness. For longer storage, place them in a freezer-safe bag or container and freeze for up to three months. When ready to eat, thaw overnight in the fridge if frozen to ensure even reheating. Reheat gently in a skillet or microwave to keep the steak tender and the potatoes flavorful.

Ingredient Substitutions

If sirloin is not available, ribeye or flank steak cut into chunks work well but might require slight adjustments in cooking time depending on thickness. For a milder spice, substitute Sriracha with a teaspoon of honey or omit it altogether. Use baby Yukon gold or red potatoes as they have a creamy texture and hold up well when cooked in butter.

Serving Suggestions

Serve with a fresh green salad or steamed vegetables to balance the richness of the steak and potatoes. Add a dollop of sour cream or a sprinkle of chives on the potatoes for an extra layer of flavor and creaminess. Pair this dish with a glass of red wine, such as a Cabernet Sauvignon or Merlot, to complement the savory flavors of the steak.

Recipe FAQs

→ What cut of steak is best for this dish?

Sirloin steak cut into one-inch cubes works well, offering tenderness and a rich flavor that pairs nicely with the garlicky butter.

→ Can I use other types of potatoes?

Baby potatoes are preferred for even cooking, but small red or Yukon gold potatoes can also be substituted, cut into similar sizes.

→ Why combine butter with olive oil for cooking?

Olive oil raises the smoke point of butter, preventing it from burning and adding a smooth, rich texture to both steak and potatoes.

→ How do I avoid overcooking the steak cubes?

Cook the steak just a couple of minutes per side to keep it juicy and tender; because cubes cook quickly, watch closely to maintain desired doneness.

→ Is it necessary to marinate the steak before cooking?

Marinating enhances flavor and tenderness, but if short on time, letting the steak sit briefly with the marinade while potatoes cook still infuses good taste.