One Pan Garlic Butter Steak and Potatoes Skillet

Ever get home late and realize you want something fancy but don’t want to wash twenty pans after? One Pan Garlic Butter Steak and Potatoes Skillet is my foolproof answer for that “I want restaurant food but I’m exhausted” mood. Seriously, who wants to scrub skillets all night? This thing is quick to make, feels over-the-top special, and fills your kitchen with that buttery steakhouse aroma—without dropping a week’s paycheck. Oh! If you’re all about those effortless dinner wins, check out this one pan creamy meat potato skillet recipe too. Trust me, it’ll scratch that dinner itch just like this one does.

How to Make Garlic Butter Steak and Potatoes Step by Step

Alright, listen, this dinner isn’t complicated—thank goodness. Start by grabbing a big, sturdy skillet (cast iron works, but even nonstick will do if that’s what you’ve got). First, chop up your potatoes (try to get them into bite-sized chunks, or the little ones take forever to cook). Let them sizzle away in a bit of oil until they go golden and tender. And yes, you want some crispy edges.

Once those potatoes are nearly done, scoot them to the side and add your steak. I use ribeye if I’m feeling plush, but sirloin’s never done me wrong. Let that steak sear on both sides. We want brown bits, not gray sadness, so leave it alone for a few minutes on each side. Now here comes the upgrade: toss in a truckload of minced garlic and a generous scoop of butter. Promise me you DON’T skimp on the butter. Melt it all together, swoosh things around, and let the garlic do its thing. That’s truly it. Everything gets all glossy and coated, and the smell—just wow. Sometimes I sprinkle parsley over for color, but mostly I’m too hungry to care.

Recipe Tips and Variations

Look, no two kitchens are the same, so here’s the honest deal on making One Pan Garlic Butter Steak and Potatoes Skillet your own. If your potatoes are on the bigger side, microwave ’em a minute or two first before adding to the pan (yes, really). Saves so much pan time, and they’ll still crisp up just fine.

You can swap out the steak—flank or even pork tenderloin works in a pinch. No fresh garlic? Use garlic powder, but go easy, it’s strong. Sometimes I throw in sliced mushrooms or a handful of green beans if the veggie guilt strikes. Want a little zing? Hit everything with a squirt of lemon at the end. Kids hate green herbs? Just skip parsley. And if you want a shortcut, those ready-to-cook baby potatoes are your ticket.

A cousin of mine swore that the first time he made this, he messed up and dumped the garlic in too soon. Did it burn? Yup. Did they eat it anyway? Totally—just peeled off the crispy bits and laughed about it for years. It’s kind of that type of recipe. Forgiving and flexible.

“Best steak and potato recipe I’ve ever made in my own kitchen and didn’t end up with a disaster zone to clean afterward. Double win. Would not change a thing, except maybe hide leftovers from the rest of the family next time.”
– Annie G.

Ingredients You Need for the Recipe

Let’s keep the list simple. I always have these knocking around the house, and you probably do too. This is what you’ll need for One Pan Garlic Butter Steak and Potatoes Skillet:

• 1 pound steak (ribeye, sirloin, or whatever looks good at the store)
• 1 pound potatoes (baby potatoes or chopped Yukon golds work great)
• 3-4 tablespoons butter (unsalted is fine, salted is totally fine too)
• 4 garlic cloves, minced (or more, no judgment)
• 2 tablespoons olive oil
• Salt and pepper
• Optional: chopped fresh parsley, a squeeze of lemon, or herbs like thyme

Honestly, don’t stress if you’ve got to swap in something close. The steak and garlic butter combo is still going to be awesome.

How to Store and Reheat

I get it, leftovers rarely happen with this dish, but if you’ve got a heavy hand like me, you might make too much. Throw cooled leftovers in an airtight container. Stick it in the fridge, good for three days. When reheating, a skillet works best—a tiny splash of water helps keep things from drying out. The oven works too, at a low temp like 325, but don’t walk away and forget about it.

Just a heads up: microwaving’s okay, but the steak gets a bit chewy. My personal trick? Turn leftovers into a steak and potato hash for breakfast. Crack an egg over it and you’re gold.

Serving Suggestions

No need to overthink it, but here’s what’s great with this meal:

• Pile high with one pot cheeseburger orzo skillet on the side if you’ve got big eaters.
• A crisp green salad is never wrong, especially if you want to feel a healthy vibe.
• Some crusty bread (to mop up the garlicky butter—that is non-negotiable in my house).
• A drizzle of sriracha or your hot sauce of choice if you’re a “spicy makes it better” believer.

Sky’s the limit, but promise me you’ll at least try it with the bread.

Common Questions

Is it okay to use a different cut of steak?
Absolutely! Whatever fits your budget or is on sale. Even cheaper cuts come out tasty when smothered in garlic butter.

Can I make this dairy-free?
Sure, just use plant-based butter. Still tastes rich and the garlic covers any difference.

Can I prep this ahead?
Sort of! Cut potatoes and steak earlier, then store separately in your fridge. Only takes ten more minutes when you’re ready.

Can I double this recipe?
If your skillet’s giant, yes. If not, cook potatoes and steak in batches for best crispiness. Or grab two pans, live a little.

Are leftovers just as good?
Really close—toast them up in a pan the next day for breakfast or lunch. Maybe better with a fried egg on top, if I’m being honest.

Give This Garlic Butter Skillet a Spin Tonight

Alright friends, there’s really no reason not to make this One Pan Garlic Butter Steak and Potatoes Skillet your next comfort food fix. You get steakhouse flavor without all the hassle, and impress whoever’s at your table (even if it’s just you). Pair it up with ideas from Garlic Butter Steak and Potatoes – Toni’s Recipes or swing by for the best garlic butter steak bites recipe if you want to get fancier. Trust me, this is a “making again and again” kind of dinner. Go for it—your kitchen (and your taste buds) will thank you.

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