Steak and Potatoes 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.
If you love steak, you’ll go crazy for steak kabobs (baked or grilled), marinated flank steak, beef tips and gravy, beef barbacoa and carne asada tacos.
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We love quick and easy Steak Recipes for Dinner
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:
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!
Garlic Butter Steak and Potatoes Skillet 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
• Rib-Eye
• New York strip (New York steak, shell steak, strip steak or sirloin stirp)
Porterhouse
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, 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.
Variations on Meat and Potatoes Recipes
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:
Tips for the Best Steak Recipes for Dinner
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:
Recommended Pan for Steak and Potatoes
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.
Seasoning your Cast Iron for recipes with Steak
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 Garlic 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 ⅓ 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
How to prep this Garlic Butter Steak and Potatoes Skillet in 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.
Storing 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.
Reheating Steak and Potatoes
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.
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:
How to use Leftover Garlic Steak and Potatoes
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.
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Garlic Steak and Potatoes
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Ingredients
STEAK
- 2 tablespoons olive oil (for potatoes)
- 4 tablespoons vegetable oil, divided (for steak)
- 1 1/2 lbs. top sirloin cut into 1-inch pieces (or filet mignon, NY strip or rib eye)
- 1 pound medium Yukon Gold cut into 3/4-inch wedges*
SPICE MIX
- 1 TBS EACH garlic powder, paprika, brown sugar
- 2 tsp EACH onion powder, coriander, cumin, kosher salt (NOT table salt)
- 1/2 tsp EACH black pepper, chipotle chile pepper
GARLIC BUTTER SAUCE (have ready before cooking!)
- 2 tablespoons unsalted butter
- 4-6 cloves garlic minced
- 1 tablespoon minced fresh parsley or 1 tsp dried
- 1/2 tsp. EACH dried oregano, dried thyme
Instructions
- Whisk all of the Spice Mix seasonings together in a small bowl. Remove 2 tablespoons to use on the potatoes. While the steak is still on the cutting board, pat it dry and sprinkle with remaining Spice Mix. Toss to evenly coat; set aside.
- Place potatoes and ⅓ cup water in a microwave-safe dish. Cover and microwave on high for 6-7 minutes (potatoes should barely be fork tender). Drain and pat dry. Drizzle potatoes with 1 tablespoon olive oil and season with reserved 2 tablespoons Spice Mix. Stir to evenly coat.
- Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium heat. Once hot, add potatoes 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.
- 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 continue to cook for an addition 1 minute or until steak reaches desired doneness. Remove to a plate; wipe out skillet if there are any black bits.
- 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.
- Add the steak and potatoes back to the skillet and stir to evenly coat in the butter sauce. Season with additional salt and/or pepper to taste. Serve immediately.
Video
Notes
Tips and Tricks
- *Potatoes: You’ll cut the potatoes by quartering them lengthwise then slicing them ¾-inch thick to create wedges. You may also use Dutch baby potatoes and halve.
- Chipotle chile pepper: 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.” You may also substitute with ¼ teaspoon cayenne pepper.
- 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.
- 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.
- 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 so the steak caramelize as it sears. A hot pan is also the key to prevent the steak from sticking to the pan.
- Prep garlic butter ingredients ahead of time. Have all the ingredients ready for the garlic butter 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!
PREP AHEAD
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
- 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 freeze
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.Want To Make This Recipe?
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Lindsey says
What cooking device are you using under the frying pan? I need one!
Jen says
Hi Lindsey, it’s a countertop burner so I can cook with the best light for making videos 😉
Rachel says
I made this tonight, it was soooo good!!! Thank you for yet another wonderful, perfectly seasoned, recipe!
Jen says
Yesss! Thank you so much Rachel!
Stephanie S. says
Hey Jen…I’m back, cooking and commenting on your amazing recipes. We did a big move from SoCal to Northwest Montana last month. Now that I’m settled in and have all my spices again, I can make your recipes. This steak and potatoes was absolutely delicious last night, fast easy and the spice rub was awesome. I want to turn the rub into one of your wet rubs with a little olive oil and grill a tri-tip with it. It’s SOOO tasty!
Jen says
Hi Stephanie, it’s good to hear from you!!! It sounds like you have been super busy, that is a huge undertaking! I hope it doesn’t take too long for Montana to feel like home. Thanks you for taking the time to comment on this steak and potatoes recipe, I’m so happy you especially loved the rub!
Renee says
Hi, I noticed in the description at the beginning, you mention “ancho chili powder.” But then the recipe calls for “chipotle chili powder.” I’ve seen both, at the grocery store—can you confirm which one to use in the recipe? Thanks!
Jen says
Sorry about that! The recipe is correct – use chipotle chili powder. Enjoy!
Sammi Harasymchuk says
I made this last night for supper…10/10!!! It was so tasty and so easy to make! I added some asparagus, purple cabbage and green beans to it to make it more of a complete meal while I was finishing cooking the potatoes on the stovetop! Definitely will be making again! Thanks again for a bomb recipe!
Jen says
Thank you so much for your 10/10 review Sammi! I’m so happy you loved it and your additions sound tasty!
Anita says
Just finished making this with my granddaughter. It is soooo good, takes more than 30 minutes, I saw that somewhere.
Jen says
Thanks Anita, I’m so pleased you both loved it!
Sheila says
I made this tonight and my family loved it! The spice rub is so tasty and the garlic butter sauce makes it perfection. Thank you for all your wonderful recipes.
Jen says
Thank you so much for taking the time to comment Sheila! I love hearing you’re enjoying my recipes and that this was another winner!
Barb says
Hey Jen,
Wanting to make this. Would sweet potatoes work?
Jen says
Yes, they would be tasty! Sweet potatoes don’t take as long to cook and can fall apart, so try cooking them a couple minutes less in the microwave, just until fork tender. Enjoy!
Stephanie says
We enjoy this recipe quite often for a quick dinner but I recently turned it into one of our favorite appetizers, “Black & Blue Bites” are a popular appetizer where I live and wanted to create it at home and I knew your recipe was spot on for the butter and blackened seasoning flavor I was looking for. Replaced the potatoes with another pound of steak & after it cooked in the cast iron, simply crumbled blue cheese over the top. Wow it was amazing!
Jen says
YUM, what a fun twist – you are so creative! I can’t wait to try it, thanks Stephanie!
Karrie says
I am going to prep the steak tonight to cook tomorrow but I wanted to say your page was the BEST for a beginner who has a fear of cooking. All of my questions were answered and I feel so prepared to try something new and out of my cooking comfort zone. Thank you for the extra work and all the details you provided!!
Jen says
Thanks for making my day Karrie, I’m so please you found the information helpful! I hope this steak and potatoes recipe is a huge hit!
Marianne L Wong says
Made this tonight with your roasted broccoli and it was a HIT! Great flavor and so easy to make! Will be making this again. Thank you for a great recipe.
Jen says
You’re so welcome Marianne, I’m so pleased it will be on repeat, thank you!
Charlie Cross says
Oh My..this steak and potato recipe is wonderful. I love that your recipes don’t use store bought rubs or sauces. This was very good and we enjoyed it tonight with a Romaine salad. I did cook the steak a little to long, and it was done instead of medium, but was still so good and no one complained. Tomorrow I will use the leftovers in wraps..going to dice the potatoes and throw them in too. I will add the leftover salad and some more tomato and a dab of sour cream…maybe some salsa. Two wonderful meals from one; Thank you for another wonderful recipe
Jen says
Thanks for the glowing review Charlie, I’m so pleased it was a winner! Your leftover wraps sound equally if not more delicious!
Candace says
Hi Jen. Anyway you could send me the pre-testing seasoning measurements? I used it for a couple years now but seems it has changed and I prefer the original taste. Thanks
Jen says
Hi Candace, I had omitted the brown sugar but added it back to the recipe – it is the same original recipe now. Enjoy!
The Queen says
Been making this for awhile now we absolutely love it here, all four of us ! Thank you
Jen says
That’s what I like to hear, thank you so much!
Ashleigh says
I am just curious what is the calories per serving?
Jen says
Hi Ashleigh! For calorie count and nutrition information you can use this calculator: https://www.myfitnesspal.com/recipe/calculator Hope you love it!