There’s a particular joy in sharing a recipe that has been a hit in my household, and this Garlic Butter Steak and Potatoes Skillet is no exception. The blend of tender steak, golden potatoes, and fragrant herbs creates a meal that’s both hearty and satisfying. This dish takes me back to a memorable family gathering last summer.
We were hosting a small barbecue, and I wanted to serve something that would impress but still be simple to prepare. That’s when I thought of this skillet recipe. The sizzling sound of the steak hitting the pan, combined with the rich aroma of garlic and herbs, quickly drew everyone to the kitchen. It was a hit, with everyone asking for seconds and the recipe by the end of the night.
What makes this dish truly special is its versatility. While flank steak is my go-to, you can easily substitute it with ribeye, tenderloin, or strip steak depending on what you have or prefer. The same goes for the soy sauce, which can be swapped with coconut aminos for a paleo-friendly and gluten-free alternative. The hot sauce adds a nice kick, but if you’re cooking for a milder palate, feel free to adjust or omit it altogether.
One tip I love to share is to not skip on marinating the steak; it really infuses the meat with flavor and makes a noticeable difference. Also, be generous with the garlic and herbs – they elevate the dish to new heights with their fresh and vibrant notes. And don’t forget the crushed red chili pepper flakes if you enjoy a bit of heat.
This recipe not only brings out the best flavors but also keeps the preparation straightforward, making it perfect for a quick yet impressive dinner. Whether it’s a busy weeknight or a special occasion, this Garlic Butter Steak and Potatoes Skillet will surely become a favorite in your home too.
How to Make Garlic Butter Steak and Potatoes Skillet
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Ingredients
- 1 1/2 lb. flank steak, thinly sliced (or ribeye, tenderloin, strip loin, strip steak)
- 1/3 cup soy sauce (or coconut aminos for paleo and gluten-free)
- 5 cloves garlic, minced
- 1/2 tbsp. olive oil
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh oregano
- 1 1/2 lb. baby gold potatoes, cut into quarters
- 1 tbsp. hot sauce (like Sriracha)
- Salt and freshly cracked black pepper
- 3 tbsp. butter, split
- 1 tsp chopped fresh rosemary
- Red chili pepper flakes, optional
Directions
- In a bowl, combine steak slices with soy sauce, 1 tablespoon of olive oil, a pinch of cracked pepper, and 1 tablespoon of hot sauce. Allow the steak to marinate while you prepare the potatoes.
- Heat a skillet over medium-high heat, melting 1 tablespoon of butter with 1 tablespoon of olive oil. Add the quartered potatoes and sauté for 4-5 minutes, stirring occasionally until they are golden and tender. Set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic, thyme, rosemary, oregano, and a pinch of chili pepper flakes if desired. Stir for a minute until fragrant.
- Add the marinated steak slices to the skillet. Cook for about a minute on each side, or until your preferred level of doneness is achieved.
- Optionally, pour the reserved marinade into the skillet and cook for an additional minute.
- Return the sautéed potatoes to the skillet, gently reheating them in the garlic butter sauce. Season with salt and cracked pepper if necessary.
- Once the steak and potatoes have absorbed the flavors, remove from heat.
- Serve the Garlic Butter Steak and Potatoes Skillet hot, garnished with fresh herbs and a sprinkle of parmesan cheese if desired. Enjoy this savory dish!
FAQs:
Can I use a different cut of steak for this recipe?
Yes, you can use various cuts like ribeye, tenderloin, strip loin, or strip steak. Choose a cut that you prefer or have available.
How can I make this dish gluten-free?
To make this recipe gluten-free, use coconut aminos instead of soy sauce. Ensure all other ingredients, like hot sauce, are also gluten-free.
What can I use instead of baby potatoes?
If you don’t have baby potatoes, you can use any waxy potato variety. Just cut them into similar-sized pieces to ensure even cooking.
Is there a way to make this dish less spicy?
Absolutely! You can reduce or omit the hot sauce and red chili pepper flakes. The dish will still be flavorful with the garlic and herbs.
How do I know when the steak is cooked to my liking?
Cook the steak slices for about a minute on each side for medium-rare. Adjust the cooking time based on your preferred doneness, using a meat thermometer if needed.
Can I prepare this dish in advance?
While the steak and potatoes are best enjoyed fresh, you can marinate the steak and chop the potatoes ahead of time to save on prep. Cook them just before serving for the best texture and flavor.
Garlic Butter Steak And Potatoes Skillet
Ingredients
- 1 1/2 lb. flank steak sliced against the grain (or ribeye, tenderloin, strip loin, strip steak)
- 1 1/2 lb. baby yellow potatoes quartered
- 1 tbsp. olive oil
- 3 tbsp. butter divided
- 5 garlic cloves minced
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1 tsp fresh oregano chopped
- Salt and fresh cracked pepper
- Crushed red chili pepper flakes optional
- 1/3 cup soy sauce or coconut aminos for paleo and gluten-free
- 1 tbsp. hot sauce we used Sriracha
Instructions
- In a bowl, mix the steak slices with soy sauce, 1 tablespoon of olive oil, a pinch of cracked pepper, and 1 tablespoon of hot sauce if desired. Let the steak marinate while you prepare the potatoes.
- Heat a frying pan over medium-high heat and melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the quartered baby potatoes and sauté them for 4-5 minutes, stirring occasionally until golden and tender. Set them aside.
- In the same pan, melt 2 tablespoons of butter over medium heat. Add minced garlic, chopped thyme, rosemary, and oregano, along with a pinch of chili pepper flakes if desired. Stir for a minute until aromatic.
- Place the marinated steak slices in the pan. Cook each side for about a minute or to your preferred doneness.
- If desired, pour in the reserved marinade and cook for an additional minute.
- Add the sautéed potatoes back to the pan, gently reheating them in the butter sauce. Season with salt and cracked pepper if needed.
- Once the steak and potatoes have absorbed the flavors, remove from heat.
- Serve the Garlic Butter Steak and Potatoes Skillet hot, garnished with herbs and a touch of parmesan cheese if you like. Enjoy this mouthwatering dish that brings a comforting sensation to your palate with every bite!
