Steak and Potatoes made in one skillet in less than 30 minutes!
This steak and potatoes recipe is gourmet delicious yet simple enough for everyday! Juicy, steak and potatoes are tossed in a sensational spice rub then pan-seared with garlic herb butter for an explosion of YUM in every bite. It’s a one-skillet wonder that’s quick and easy yet couldn’t be any more comforting, satisfying or dripping with flavor. Serve this garlic butter steak and potatoes skillet with honey roasted carrots and wedge salad for the perfect easy dinner! I’ve included tips and tricks to achieve melt in your mouth, juicy, steak every time, how to prep ahead and how to freeze.
STEAK AND POTATOES RECIPE
With school back in session, this garlic butter steak and potatoes skillet is the quick, easy dinner solution you have been looking for! This steak and potatoes recipe checks all the boxes:
- Easy: chop the steak and potatoes, whisk the spice mix together and cook! It’s simple enough for every day, yet off-the-charts tasty for company, special occasions or date night.
- Quick: on your table in less than 30 minutes!
- Flavor packed: it’s rich, satisfying, and melt in your mouth DElicous! What really sets this recipe apart is the dynamic spice rub that seasons both the steak and the potatoes and the luscious garlic herb butter that marries everything together.
- Minimal cleanup: you steam the potatoes in the microwave then brown the potatoes, cook the steak bites and make the garlic butter sauce in the same skillet, leaving you with minimal cleanup.
So, basically, you will LOVE this recipe! Both Patrick and I were blown away by the juiciness of the steak, the creaminess of the potatoes and the enveloping hypnotic flavor. I can’t wait for you to try it!
STEAK and potatoes recipe ingredients
This steak and potatoes recipe has four components: the steak, the potatoes, the spice rub and the garlic butter. Here’s the breakdown:
The best steak to use
I recommend top sirloin steak. Top sirloin is a cut of beef from the primal loin, or the upper (“top”) portion of the cow that runs just under the backbone. It provides naturally tender, flavorful cuts of beef, including the top sirloin, T-bone, strip steak, porterhouse steak, and tenderloin. Top sirloin steaks are made by removing the tenderloin and bottom round muscles.
Top sirloin is a favorite for everyday cooking because it’s fairly affordable, relatively lean yet tender even without a marinade and boats beefy flavor. It is comprised of exquisite finely marbled fat which results in great flavor, generally second only to the ribeye. Here’s the breakdown:
- Finely marbled: the finely marbled fat melts during cooking, resulting in superior flavor and juicy tenderness. The steak is void of thick pockets of fat that won’t melt during quick cooking.
- Little connective tissue: this means the muscles have done very little work so they aren’t tough. The lack of tough connective tissue keeps your steak melt-in-your-mouth through and though without chewy pockets.
- Affordable: you reap the juicy, beef tenderness of a more expensive cut of beef without paying the extra $$.
Can I use a different cut of steak?
You can certainly use pricier cuts of beef if you wish but I don’t find the extra money worth the payout in this recipe. Quality cuts you can use include:
- Filet Mignon
- New York strip (New York steak, shell steak, strip steak or sirloin stirp)
Please do NOT use less quality cuts such as flank steak or skirt steak. Cheaper cuts will yield tough and chewy results and only should be used if marinated first.
The best Potatoes to use
For this steak and potatoes recipe, I prefer Yukon gold potatoes because they boast a creamy, buttery flavor and texture, a thin skin and don’t easily fall apart. You’ll cut them by quartering the potatoes lengthwise then slicing them ¾-inch thick to create wedges.
Can I use a different potato?
I prefer the flavor of Yukon gold potatoes but can substitute them with other waxy potatoes such as Dutch baby potatoes, red potatoes, new potatoes or fingerling potatoes. Waxy potatoes retain their shape despite extended high heat. Starchy potatoes, such as russet potatoes, should be avoided because they develop a mealy texture and are likely to fall apart.
The best homemade spice rub
The steak and potatoes are seasoned with a simple yet magical combination of: garlic powder, onion powder, paprika, brown sugar, coriander, cumin, kosher salt (NOT table salt), pepper, and chipotle chile pepper. It’s bold yet not overwhelming, and so delicious you’ll be using it on everything!
Chipotle chile powder might be the only seasoning you aren’t familiar with. It is made of dried, smoked jalapeño peppers that are crushed into a powder. It boasts smokey moderate heat with fruity undertones as opposed to pure heat like cayenne pepper. It is easy to find at your grocery store under any of the following names: “chipotle chile pepper,” “ground chipotle chile,” or “chipotle powder.”
If you don’t have it on hand, you can substitute with half the amount of cayenne pepper.
The Garlic Butter
The garlic butter melts into the pan and envelopes the steak and potatoes with its garlic, herb goodness. It is our chance to brighten up the steak and potatoes with earthy herbs because they will burn if added directly to the steak rub. For the garlic butter you will need:
- Butter: use unsalted butter because the steak and potatoes are already salted.
- Garlic: use 5-6 cloves depending on your garlic love.
- Parley: 1 tablespoon fresh or 1 teaspoon dried.
- Herbs: ½ teaspoon dried oregano and dried thyme or ½ tablespoon fresh.
One you have the technique down for cooking this garlic butter steak and potatoes skillet, you can go rogue and create all sorts of variations. Here are a few to try:
- Swap butter for dipping sauce. Instead of herb butter to swaddle the steak and potatoes, you can add creaminess with your favorite dipping sauces such as Béarnaise sauce, mushroom sauce, peppercorn sauce, red wine sauce, balsamic reduction, mustard sauce, blue cheese sauce, barbecue sauce, chimichurri, salsa verde and of course, good old steak sauce.
- Use different herbs. Swap in your favorite herbs or add additional herbs such as rosemary or chives.
- Use different seasoning. I think the spice rub is perfection but you can also experiment with different seasonings such as Cajun seasoning or blackening seasoning.
- Use different potatoes. You can use other waxy potatoes such as Dutch baby potatoes (another fav), fingerling potatoes or red potatoes. Whatever you use, you’ll want to make sure they are fork tender but not falling apart after you microwave them.
- Make it spicy. Add red pepper flakes in with the herb butter.
What pan should I use?
Set yourself up for success by cooking steak and potatoes in a solid, heavy bottom pan such as a cast iron skillet. I love cast-iron because it gets super-hot without ruining the pan, retains and distributes heat evenly, is naturally non-stick once seasoned and allows steak to sear and release easily while still leaving just enough tasty brown bits behind to be scooped up to flavor the dish.
I love my super high quality Staub and Le Creuset. Their enamel interior don’t require additional seasoning and resists staining, dulling, wear and tear. They are a one-time pricey purchase that will last a lifetime. You can also go with a more economical, trusty skillet like this one which also works very well but it will need to be seasoned and always rubbed with vegetable oil after using.
If you don’t already have cast iron pan, you can use a super-hot heavy-bottom stainless-steel skillet (NOT a cheap thin metal pan or you’ll burn your steak). Stainless steel pans also heat evenly but they are more prone to sticking, so you will need to use more oil to cook your steak in. I love my Le Creuset Stainless Steel Pan with a limited lifetime warranty but this more economical pan also has excellent reviews.
How to Season Cast Iron
If you haven’t cooked with cast iron before, it’s important to season your cast iron skillet before using to help create the natural non-stick patina. Follow these steps to season your cast iron:
- Preheat your oven 375 degrees. F.
- Wash the pan with hot soapy water.
- Dry the skillet thoroughly.
- Add 1-2 tablespoons vegetable oil to the pan then rub it all over the inside (and outside if not enamel) of the pan.
- Transfer the oiled pan to the oven and place a foil-lined baking sheet underneath to catch any drips.
- Bake for 1 hour, flipping the pan upside down halfway through baking.
- After one hour, turn off the oven and leave the pan in the oven until it’s completely cooled.
HOW TO MAKE STEAK AND POTATOES:
There are a few steps to make this garlic butter steak and potatoes skillet but they are all very simple. The actual cooking time is less than 10 minutes. Here’s how:
- Make spice mix. Whisk all of the steak seasonings together in a small bowl. Remove 2 tablespoons to use on the potatoes.
- Season steak. While the steak is still on the cutting board, pat it dry and sprinkle with remaining spice mix. Toss to evenly coat; set aside.
- Microwave potatoes. Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5 minutes (potatoes should barely be tender). Drain and pat dry. Drizzle potatoes with 1 tablespoon olive oil and season with reserved 2 tablespoons spice mix. Stir to evenly coat.
- Sear potatoes. The potatoes will be tender from microwaving, but cooking them in the skillet for just a couple minutes adds that tantalizing spiced crust. Add potatoes to the hot skillet and cook undisturbed for 1-2 minutes or until starting to char, then stir potatoes for 1-2 additional minutes until fork tender. Remove to a plate and tent with foil; wipe out skillet.
- Cook half of steak. Heat 2 tablespoon vegetable oil in the now empty skillet over medium-high heat. Once hot, add half of the steak to the skillet in a single layer and let sear undisturbed for 2 minutes, then stir the steak and cook for an addition 1 minute. Remove to a plate; wipe out skillet.
- Cook second half of steak with herb butter. To then now empty skillet, heat 2 tablespoon vegetable oil over medium-high heat. Once hot, add remaining steak to the skillet in a single layer and let sear undisturbed for 2 minutes. Stir the steak then immediately add butter, garlic, parsley, oregano and thyme. Cook, while stirring for 1 minute then remove from heat.
- Combine. Add the steak and potatoes back to the pan and stir to evenly coat in the butter sauce. Season with additional salt and/or pepper to taste. Serve immediately.
Steak Doneness Temperatures:
This steak and potatoes recipe cooks so quickly, that I don’t bother with a meat thermometer. Still, if you want to check for doneness, here’s what to look for:
- Rare (cool red center) – 125 degrees (not recommended)
- Medium rare (warm red center) – 135 degrees
- Medium (warm pink center) – 145 degrees
- Medium well (slightly pink center) – 150 degrees
- Well (little or no pink) – 160 degrees
TIPS FOR BEST STEAK AND POTATOES RECIPE
This steak and potatoes recipe comes together super quickly but the proper technique is required. Here are a few tips and tricks for the best steak and potatoes every time:
- Start with a good quality steak. Set yourself up for success by using top sirloin or another quality steak that doesn’t need marinating (not flank steak). Also, look for prime or choice cuts instead of select. Prime and choice cuts will be very tender, juicy, and flavorful due to increased marbling whereas select is leaner so it may lack some of the juiciness and flavor of the higher grades.
- Bring steak to room temperature. Let the steak sit at room temperature for 20 minutes before cooking to help it cook more quickly and more evenly. This can be done before you chop it, but preferably after you toss it in the spice rub so the flavor can really seep in.
- Don’t chop steak too small. Chop the steak into 1-inch steak bites, erroring on larger rather than smaller. Larger steak bites are harder to overcook.
- Pat steak bites dry. After you chop the steak, pat the bites dry with paper towels. This helps the spice rub stick and prevents the meat from releasing too much water and steaming instead of searing.
- Use all of the seasoning. The spice rub is going to seem like a lot. But I promise, it’s the perfect amount so don’t skimp out – use all of it for the best steak and potatoes.
- Get the exhaust fan going. Searing can create a good amount of smoke from the sizzling beef, so make sure to crank up the exhaust fan before you start cooking.
- Use a cast iron skillet to cook the steak. As previously discussed, a cast iron skillet is the best for cooking steak because it gets piping hot, distributes heat evenly and is naturally nonstick.
- Add steak bites to a hot pan. Heat the oil in your skillet for a solid couple of minutes so it’s hot before adding the steak. Note, that hot doesn’t mean high heat, but it means it’s reached full temperature (medium-high in this case). When you add the steak bites, you should hear them sizzle upon contact. A hot pan will caramelize the steak as it sears resulting in the maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor. A hot pan is also the key to prevent the steak from sticking to the pan.
- Don’t touch the steak. Let the steak bites sear for a solid 2 minutes without touching. If you move the steak around, it won’t sear. When the steak is seared, it will naturally release from the pan. After 2 minutes, use tongs to check a steak bite for the desired caramelized crust.
- Prep garlic butter ingredients ahead of time. Have all the ingredients ready for the garlic butter (garlic, butter, parsley, dried thyme, dried oregano) ready before you start cooking because 1) you don’t want to overcook the steak that’s in the pan and 2) garlic and butter can both burn. Having the ingredients read to go ensures the steak and garlic butter only get cooked a minute so nothing burns. Burnt garlic can ruin your entire dish.
- Don’t overcook steak. The steak bites need less time to cook than you think, only about 3 minutes (more or less depending on exact temperature and size). So, keep a close eye on them!
CAN I PREP STEAK AND POTATOES RECIPE ADVANCE?
Yes! You can prep everything in advance so all you have to do is cook!
- Steak: chop the steak and toss it with the spice rub. Cover tightly and refrigerate for up to 48 hours before cooking. Remove steak from the refrigerator 30 minutes before cooking.
- Potatoes: microwave the potatoes, drizzled with oil and toss in spice rub. Refrigerate in an airtight container for up to 24 hours.
- Garlic herb butter: combine the ingredients in an airtight container and refrigerate for up to 24 hours.
How to Store and Reheat Steak and Potatoes
- Storage: let the steak and potatoes cool completely than transfer to an airtight container in the refrigerator. Store for 4 to 5 days.
- Skillet: is the preferred method of reheating leftovers. Add steak and potatoes to a skillet and heat over medium-low heat, with a splash of water or beef broth. Stir occasionally, just until warmed through.
- Microwave: is quick and easy to reheat individual servings, just take care not to overcook the steak or it can dry out. Transfer steak and potatoes to a microwave safe plate. Microwave for 60 seconds then at 15-second intervals as needed.
How to use leftovers
You can reimagine steak and potatoes all sorts of ways!
- Chop leftovers finer and add to scrambled eggs, omelettes, frittatas, or chilaquiles.
- Make steak and potatoes breakfast quesadillas (use this recipe as a guide) or California burritos.
- Make steak, potatoes and peppers by adding sautéed bell peppers, onions and marinara sauce.
- Go cheesy and smother steak and potatoes with your favorite cheese sauce along with some broccoli or any of your favorite veggies.
- Use as the filling for tacos, burritos, enchiladas, etc.
Can I freeze steak and potatoes?
The steak bites freeze spectacularly well but the potatoes do not. They become an unpleasant mealy texture when thawed so I suggest just freezing the steak. To freeze, let steak cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months.
WHAT TO SERVE WITH GARLIC BUTTER STEAK AND POTATOES SKILLET
This steak and potatoes recipe pairs well with pretty much everything from salad to pasta salad, to fruit. Here are some more of our favorite sides:
- Roasted veggies. We love roasted veggies with this steak and potatoes recipe to complement the potatoes and also because they’re so easy! Just pop the veggies in the oven for hands-off roasting while you work your magic at the stove. Some of our favs include roasted honey garlic carrots, roasted Parmesan asparagus, roasted carrots, and roasted broccoli.
- Salad. A big, green salad is also a fresh contrasting side to steak and potatoes. You can make your own salad and toss in whatever veggies you have on hand or we love Wedge Salad, Cucumber Tomato Salad, Apple Salad, Beet Salad and Fall Salad.
- Comforting Favorites. Steak and potatoes is a match made in heaven with comforting sides such as Sauteed Glazed Carrots, Corn Casserole and Bacon and Pea Pasta Salad.
- Bread. Of course, every steak and potatoes recipe needs to be finished off with bread to mop up the garlic butter sauce – so good! You can keep it simple with some crusty bread or we love Dinner Rolls, Garlic Bread, Breadsticks and Corn Bread.
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