Buttery Steak Skillet

My one-pan garlic butter steak with potatoes has turned into my favorite dinner for wowing guests without slaving away for hours. Tender steak strips and crispy golden potatoes drenched in herby garlic butter create a fancy restaurant dish using just a single skillet.

I threw this together when my in-laws showed up unexpectedly for dinner and I was rushed. They couldn't believe I hadn't spent all day cooking it. Now everyone asks for my "special steak dinner" whenever they visit.

Essential Ingredients

• NY strip steak: Around 1.5 pounds gives you the right mix of juiciness and flavor, try to get cuts with nice fat marbling
• Olive oil: Creates that perfect initial sear where butter alone would burn at high temperatures
• Baby golden potatoes: These firm little spuds keep their shape while cooking and soak up all the tasty flavors
• Unsalted butter: Lets you manage the salt level while adding a smooth, rich taste
• Fresh herbs: The combo of oregano, thyme, and rosemary brings amazing aroma that works with both meat and potatoes
• Minced garlic: Don't use the jarred stuff - only fresh garlic will give that intense flavor boost
• Salt and pepper: Use freshly ground pepper and kosher salt to really bring out the flavors

Simple Cooking Method

Get the Potatoes Going:

Warm the olive oil and your first spoonful of butter in a big cast iron pan over medium-high heat until the butter gets bubbly. Cut your baby potatoes into quarters or halves so they're roughly the same size for even cooking. Toss them into the hot pan with your oregano, thyme, and rosemary. Sprinkle generously with salt and pepper. Let them cook about 3-5 minutes, moving them around often for even browning. Poke with a fork to check if they're done - it should slide in easily. Scoop them onto a plate for now.

Make the Steak:

In that same pan, drop in your second spoonful of butter and let it melt. While that's happening, slice your NY strip across the grain into half-inch strips. Toss the meat into the hot pan with your fresh garlic. Don't touch it for about 2 minutes to get a nice sear, then stir and cook until it's how you like it. For pink in the middle, about 4-5 minutes total should do it. Remember the meat will cook a bit more when you put it back with the potatoes.

Put It All Together:

Add the potatoes back to the pan with your steak and warm everything for about a minute. The potatoes will soak up some of that yummy steak juice and garlic butter. Give it a taste and add more salt or pepper if needed. Gently mix everything so all the steak and potatoes get coated in that delicious buttery sauce.

Fresh garlic really makes this dish special. I found out that adding it while cooking the meat instead of with the potatoes keeps it from burning but still lets that amazing flavor get into everything. My kids now compare every meal I make to "that yummy garlicky steak thing" as my youngest likes to call it.

Choosing Your Meat

I always grab NY strip for this dish because it hits that sweet spot between tender and flavorful. If you want to go fancy, ribeye works amazingly with its extra fat marbling. When money's tight, sirloin does the job too, just cook it a little less so it stays tender. Whatever meat you pick, let it sit out for about half an hour before cooking so it warms up a bit - this helps it cook more evenly from outside to middle.

Prep Work Shortcuts

While this tastes best right off the stove, you can get some stuff ready ahead of time. Cut your potatoes early and keep them in cold water in the fridge for up to a day. Just dry them well before cooking. You can also measure out and mix your herbs beforehand. Got leftovers? They'll keep in a sealed container for about 3 days. When reheating, add a splash of broth in the pan to keep the meat from drying out.

What To Serve Alongside

This filling pan dinner pairs perfectly with something light like peppery arugula tossed with a bit of lemon juice and olive oil. The sharp greens balance the buttery richness of the meat. Want to really impress company? Add some crusty bread for soaking up that incredible garlic butter sauce and pour a bold red wine like Cab Sauv or Malbec. In summertime, throw some asparagus or zucchini on the grill as a fresh seasonal side.

Tasty Twists

The original herb mix works great, but you can switch things up based on what you like. For a taste of the Mediterranean, use oregano and basil, then toss in some cherry tomato halves during the last minute of cooking. Want something spicy? Add some red pepper flakes or smoked paprika to your butter. Love steak with blue cheese? Sprinkle some crumbles on top right before serving so it gets all melty. This basic cooking method works with lots of different flavors while staying super simple.

Frequently Asked Questions

→ What’s the best steak choice?

NY strip steak is perfect for its tender texture and flavor, but ribeye or sirloin work just as well.

→ How can I keep the steak juicy?

Sear the steak on medium-high heat, stir it sparingly, and take it off the heat as soon as it’s cooked to your liking.

→ What can I swap for baby potatoes?

You can replace them with red potatoes or fingerlings. Just cut them evenly so they cook the same way.

→ Which herbs taste best in this dish?

Use thyme, rosemary, and oregano, but parsley or chives can bring a fresh twist too.

→ Can I prep it ahead?

For the best taste, serve it freshly made. However, you can cook parts in advance and reheat on the stove later.