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Steak and Potatoes

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.
Course Main Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings



  • 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*


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


  • 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 1/3 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.



Don't miss the How to Make video in the post!

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 1/4 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!


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.