This recipe saved me countless times when I needed something special but didn't want to spend hours in the kitchen. The combination of juicy steak and crispy potatoes all cooked in one skillet with that amazing garlic butter sauce it's pure magic. Best part? Cleanup is a breeze.
If you enjoy this recipe, you may also like Cajun Shrimp and Rice Skillet.
What Makes This Special
I love how this dish transforms simple ingredients into something restaurant worthy. That garlic butter infuses everything with such incredible flavor. It's become my family's most requested dinner especially when we're craving something cozy but don't want to fuss with multiple pans.
For storage details after serving, the USDA leftovers and food safety guidance.
Let's Gather Our Ingredients
- Steak: Ribeye, sirloin, or New York strip works perfectly.
- Baby potatoes: Small, tender potatoes for quick roasting.
- Butter: For rich, creamy flavor.
- Garlic: Minced garlic adds robust, aromatic flavor.
- Olive oil: Helps achieve the perfect sear and roast.
- Salt and pepper: To season the steak and potatoes.
- Fresh herbs: Optional parsley or rosemary for garnish.
If you enjoy this recipe, you may also like Grilled Chicken Margherita.
Time to Cook
- Prepare the Potatoes
- Heat olive oil in a large skillet over medium heat. Add halved baby potatoes, cut side down, and season with salt and pepper. Cook until golden and crispy, about 6-8 minutes. Remove and set aside.
- Sear the Steak
- Season steak generously with salt and pepper. Add butter to the skillet, then sear the steak for 2-3 minutes per side over medium-high heat to form a crust.
- Combine and Bake
- Return the potatoes to the skillet and spoon garlic butter over the steak and potatoes. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 5-7 minutes, or until the steak reaches your desired doneness.
- Rest and Serve
- Let the steak rest for 5 minutes before slicing. Garnish with fresh herbs and serve warm.
My Searing Secrets
Trust me that sear is everything. Getting that beautiful crust on the steak locks in all those amazing juices. Make sure your pan is really hot before the steak goes in and resist the urge to move it around let it develop that gorgeous golden crust.
Choosing Your Potatoes
I always reach for baby potatoes they cook up so quickly and get perfectly crispy. Sometimes I'll use Yukon Golds cut into chunks they have this naturally buttery flavor that's amazing in this dish.
Complete Your Meal
While this is definitely hearty enough on its own I love adding a simple side salad or some roasted Brussels sprouts. The fresh greens balance out all that richness and make it feel like a complete restaurant style dinner.
Tips From My Kitchen
Always let your steak come to room temperature before cooking it really makes a difference in how evenly it cooks. And don't forget to baste everything with that garlic butter it's what makes this dish so special.
Mix It Up
Sometimes I'll switch up the garlic butter with different herbs or add a pinch of red pepper flakes for heat. My kids love when I toss in some green beans or asparagus toward the end of cooking makes it even more colorful.
Saving Leftovers
If we happen to have any leftovers they're amazing reheated in a skillet with a little extra butter. Just be careful not to overcook the steak. A quick warm through is all you need to bring back all those delicious flavors.
Frequently Asked Questions
- → What's the best steak to use?
- Any 1-inch thick petite steak works. Look for 4-6 inch pieces that fit in skillet with potatoes.
- → Why use cast iron?
- Cast iron gives best sear on steak and goes from stovetop to oven. Any oven-safe skillet works though.
- → How do I know when steak is done?
- Use meat thermometer for perfect doneness. Times may vary based on thickness and preferred doneness.
- → Can I use dried herbs?
- Yes, though fresh herbs give best flavor. Use one-third amount if substituting dried herbs.