So, here's the story behind my Garlic Butter Steak and Potatoes
Let me tell you, I'm no fancy chef, but if there's one dinner that never lets me down—no matter how wild the day gets—it's this downright cozy Garlic Butter Steak and Potatoes business. I think the first time I threw this together was one of those, "hmm, what can I actually cook with what’s left in the fridge?" situations. The steak was, uh, slightly past its prime. And the potatoes? Well, let's just say they had their own ideas about sprouting. But hey, it all came together once I melted that pile of butter and tossed in more garlic than any reasonable person would. Scent alone had the kids drifting into the kitchen (even my teenager, and he’s basically a kitchen ghost these days). Oh, and I once burned the garlic so badly I had to start over—it happens!
Why you'll love this (or, why I keep making it anyway)
I make this when I want dinner to feel like a hug (and I’m not up for a huge cleanup). My family goes totally bananas for this because it’s hearty, garlicky, and, let's be honest, you can’t really overdo the butter. Sometimes I do curse the potatoes for taking a few extra minutes to crisp up—but I promise they're worth the wait. Honestly, I’ve tried other steak-and-potato recipes, but this one is basically foolproof, even if you get a bit distracted. Plus, you can wing the quantities. If you have a hangry crowd, just toss in an extra handful of potatoes or, actually, just make a bit more garlic butter (I mean, is there ever too much?).
Alright, here's what you'll need (substitutions welcome!)
- 2 decent-sized ribeye steaks (or sirloin is fine—when I’m feeling fancy, I'll splurge on filet, but most days any steak will do. My grandmother always insisted on ribeye, but honestly, anything meaty works.)
- 5-6 small Yukon Gold potatoes, quartered (sometimes I use red potatoes or even those little fingerlings—if I’m out, I just chop up whatever’s rolling around in the veggie drawer)
- 4-5 tablespoons butter (I use salted, but unsalted is fine—just add a pinch more salt later)
- 5 big garlic cloves, minced (or more, if you want to keep vampires away; jarred garlic works in a pinch but it’s just a bit less punchy)
- Salt and pepper to taste
- A handful of fresh parsley, chopped (or if you forgot to buy it, dried parsley or even a sprinkle of Italian seasoning is totally fine)
- Optional: splash of lemon juice, a dash of smoked paprika, or some chili flakes if you’re feeling wild
Let’s cook! Directions (no need to be a perfectionist)
- Prep: Cut your potatoes into quarters, then pat your steaks dry with a paper towel (important, but if you forget, it’ll still work out). Salt and pepper everything generously. Sometimes I let the steaks sit out 20 minutes—a chef-y move, but usually I’m too hungry for that.
- Start with the potatoes: Heat a big skillet (cast iron is king, but any frying pan will do) over medium-high heat. Add a good glug of oil and half the butter. Toss in the potatoes, cut side down. Let them hang out for about 5 minutes, untouched, so they crisp up. Don’t poke them too much or they’ll sulk and refuse to brown.
- Flip, cover, and wait: Once the bottoms are golden, flip 'em over, cover the pan (I use a metal baking sheet if I can’t find my lid), and lower the heat a smidge. Cook, shaking the pan now and then, until they’re just fork-tender (maybe 10 minutes, but poke to check—nobody likes a raw spud).
- Remove potatoes: Take them out and set aside. This is where I sneak a few—chef’s tax, right?
- Steak time: Crank heat back up. Add the steaks to the same pan. Sear 2-3 minutes per side for medium-rare, or longer if you prefer them a bit more "well-loved." Don’t move them around too much, let them get a nice crust. (And if the smoke alarm goes off, I consider that extra flavor.)
- Garlic butter magic: Chuck in the rest of the butter and throw in minced garlic. Tilt the pan so the butter pools, then spoon it over the steaks for that glossy, garlicky goodness. If you’re adding chili flakes or paprika, do it now. (And yeah, I know you’re tempted to upend the whole stick of butter in, but restrain yourself... or don’t.)
- Combine & finish: Scoot the potatoes back into the pan, give it all a gentle toss so the potatoes catch some butter too. Taste for seasoning—add more salt or pepper if you fancy.
- Rest & serve: Let the steaks sit for 5 minutes before slicing. Sprinkle with parsley, a squeeze of lemon if you like, and serve straight from the pan (less washing up, always a win).
Notes from my kitchen (aka learn from my mistakes)
- If you rush the potatoes, they’ll be pale and sad. I learned the hard way—patience gets you those crispy golden edges.
- Burnt garlic smells like defeat. If it turns brown too fast, take the pan off the heat for a sec and regroup.
- I used to skip the resting step for steak. Actually, I find it works better if you let it sit—it’ll be so much juicer, trust me.
Variations I've tried (with mixed results)
- Slice up some mushrooms and add them to the pan when you cook the garlic—but once, I added too many and the whole thing got a bit soggy. Don’t overdo it.
- I once swapped in sweet potatoes instead of regular. Tasted good, but they wanted to stick and didn’t get quite as crispy; maybe not my favorite swap.
- Sometimes I’ll toss in a handful of cherry tomatoes at the end for brightness—my partner loves that, but the kids are skeptical.
Do you need any special equipment? Not really
Honestly, a big skillet is ideal—cast iron if you’ve got it. But if all you have is a regular nonstick or even a cheap pan from the corner shop, that’ll do just fine. I’ve even done this (don’t laugh) in a roasting pan over two burners when all my pans were in the sink.
How to store leftovers (but, good luck with that)
Store any leftovers in an airtight container in the fridge—should be good for up to 2 days. Reheat in a skillet for best results. But honestly, in my house it never lasts more than a day! Sometimes I even snack on cold potatoes straight form the fridge, no shame.
Serving ideas—what works for us
I usually throw everything on a big platter and let people serve themselves. If I’m feeling fancy, I’ll add a green salad on the side—nothing complicated, just whatever’s in the crisper. A glass of red wine (or fizzy water if you’re being good) pairs really well. Sometimes we have a slice of crusty bread to mop up the garlic butter—don’t skip that, it’s seriously the best bit.
What I've learned—the hard way
- I once tried rushing the steak and it turned out sort of tough and sad. Let it sear and rest, even if you think you’re starving.
- Don’t be too shy with the salt; potatoes especially need a good hit or they taste bland.
- If you add the garlic too early, it'll burn. Wait until the end. Almost learned this the hard way—my kitchen still smells like burnt garlic sometimes.
FAQ (because friends actually ask me this!)
- Can I use chicken instead of steak? Yep, I’ve done it with chicken breasts and it’s still good—just adjust the cooking time (and maybe add a smidge more garlic).
- Is there a dairy-free option? You bet—swap butter for olive oil or a vegan butter. It’s slightly less rich, but still tasty.
- How do I get the potatoes crispy? Okay, so don’t overcrowd the pan and let them sit; don’t fuss with them. And a hot pan helps—a lot!
- What if I don’t have fresh herbs? Just sprinkle a little dried parsley or Italian seasoning. No big deal.
- Can I freeze leftovers? You can, but the potatoes get a bit mushy, in my experience. I’d say eat it fresh if you can.
- Where do you get your steak from? I usually get mine local (sometimes the supermarket, sometimes the butcher up the road). If you’re curious about cuts, this guide to steak cuts from Serious Eats is great.
- Why do you rest steak? The juices settle! Here’s a quick explanation from Bon Appétit if you want the science-y bit.
- Can I do this in the oven? Sure! Sometimes I finish the potatoes in the oven if I need space on the stove—just keep an eye on them.
- What if my steak is tough? Oh, join the club. Make sure you cut against the grain, and don’t overcook. (Also, sauce helps.)
Anyway, hope you enjoy this as much as my lot do. And if you come up with any fun twists, let me know—unless you put pineapple in it. Then we need to talk!
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 1.5 lbs baby potatoes, halved
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add the halved baby potatoes, season with salt and pepper, and cook for 10-12 minutes until golden and tender. Remove potatoes and set aside.
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2Add the remaining olive oil to the skillet. Add the steak cubes, season with salt, pepper, thyme, and rosemary. Sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove steak and set aside.
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3Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 1 minute until fragrant.
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4Return the cooked potatoes and steak to the skillet. Toss everything together in the garlic butter sauce for 2-3 minutes until well coated and heated through.
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5Garnish with chopped fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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