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Skillet Garlic Butter Herb Steak and Potatoes is pan seared and cooked to perfection and topped with a garlic herb butter compound. This is the best steak that I have ever had!!
Skillet Garlic Butter Herb Steak and Potatoes
My youngest son is such a steak and potatoes guy. He won’t eat anything else but I can count on him to eat a good steak. He actually was in the kitchen with me helping me make this recipe. He loves to cook with me. He even told me to make sure to “sear the steak”, and to give the potatoes a slightly “charred” edge. With his help, we were able to create one of the best steaks that you will ever eat!
You start by cooking the potatoes in a delicious garlic herb butter. It really brings amazing flavor to these potatoes. Garlic herb butter potatoes? My heaven.
How to cook the perfect skillet steak
- Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.
- Reduce heat to medium low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip only once while cooking, I like to flip mine a few times.
- Right before serving the steak slather the butter compound on top and let it melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.
I used to like my steak well done but now I like my steak more medium or medium well. It just seems more tender and melt in your mouth this way. So I cook the steak to about 145 degrees. The best part about this steak is the garlic butter herb compound that you slather on the steak right at the end. It just melts into the steak and gives it such incredible flavor.
This skillet steak is easily the best steak that I have had. Cooked to tender and juicy perfection and the butter garlic herb flavor is unreal! Your family will love this skillet meal.
Skillet Steak Meal
Skillet Garlic Butter Herb Steak and Potatoes
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound yukon gold potatoes sliced about ½ inch in thickness
- 3 garlic cloves minced
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon oregano chopped
- 2 lean New York Steak strip steaks
- salt and pepper
Garlic Butter Compound:
- 1/4 cup softened butter
- 3 garlic cloves minced
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon oregano chopped
Instructions
- In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Delicious recipe but the cook times for the potatoes are seriously misjudged. I was skeptical at first glance but decided to try it this way anyway. After 6 minutes I still had completely raw potatoes. It took ~25 minutes to cook them until they were tender. Otherwise, super easy and yummy!
I was thinking that myself. I have never had it be less than 20 minutes.
I had to finish the potatoes in the microwave to completely cook them. I also had difficulity with the garlic and herbs burning. My suggestions are that the potatoes be cooked in the microwave for 3 minutes and then add to the butter and oil (without the garlic and herbs) to brown and finish cooking. I would then take out the potatoes and add the steaks. I cooked them 9 minutes at med low for med rare. Take the steaks out and add the butter herb mixture to the pan and salute the garlic and herbs for about 30 seconds. Add the steaks back in and baste with the sauce. Add potatoes back in to heat through. The steak and potatoes were fantastic.
Sarah, I totally agree with your tweet to the recipe! I like to cook the garlic so it’s yummy, raw garlic..not yummy!!
This recipe was so simple and tasteful!!! My family and I enjoyed it so much that they want me to make this for dinner again this week! Thank you so much : )
This is absolutely delicious. The cast iron skillet does the job.
Absolutely delicious!
What are the macro and carbs for this recipe thank you Sarah
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope that helps! XOXO
Going to replace potatos with squash.
The potatoes were under cooked and the steak was over cooked. Also, there was not very much flavor on the steak.
I think the times she gave for cooking the steak were suggested, and should be adjusted according to your preference. For medium rare 10 minutes is too long, for medium well, probably about right. I like mine medium rare.
Made this awhile ago & it was so yummy hubby requested it for his bday dinner tonight! But I can’t remember if I used salted or unsalted butter! Which should it be?
I prefer unsalted butter but it is more of a preference. Hope that helps and you enjoy it all over again. Thanks for following along with me! XOXO
Hi Dear your all recipes are awesome I try at home good simple tasty recipes.
Thanks for sharing these recipes. you are my favorite chef.
This sounds really good! Do you think I’d be able to use lamb instead for the meat? I want to be able to use the same seasonings, but I’m not sure how it would taste lol
Yes, that sounds delicious! Thanks for following along with me!
I made this for the first time last night. It won’t be the last. We substituteed a nice london broil and it was delicious!!
Gina!
I am so glad. I love this as well. Thanks for the comment and for following along. I am so happy that you loved the recipe.
I have a pretty thick sirloin steak (2″). What would be the total cooking time for med rare?
The best way to know is using a meat thermometer since every slice of steak measures and cooks differently.
I too like a medium – medium well steak & glad I’m not the only one! I’ll check temperature, but when you say you cooked for 10 minutes, was that total or an additional 10 after searing it for 3 minutes on each side?
An additional 10 after searing it for 3 minutes on each side.
Would the recipe work with preserved dry herb instead of fresh as well?
Thank you
It does but it does add more flavor and taste with the fresh herb.
Hi…going to try this tonight, but wanted a clarification: The first half of this post says to reduce to medium low, and the second half says to reduce to medium high. Typo? I’m assuming medium low is the correct temp.
Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
This is the best steak and potato recipe I’ve ever made My husband licked the plate clean will definitely do again
Thank you for great recipe.
I like med rare my partner likes med well.
How to cook 2 different steaks perfect same time?
You can cook at the same time but take the medium rare out first and cook the med well a few minutes longer while you are plating up the dinner. It will turn out warm for both of you and delicious!
Do you skin the potatoes?
For this recipe, I left the skins on the potatoes. You are welcome to skin them if you prefer though.
Are you cooking boneless Rib Eye steaks? About how thick. This looks delicous, but lately I have had poor luck with steaks. I guess it depends on the cut, and grade of beef.
These are lean NY strip steaks. They are about 1 inch thick. Yes, the grade of beef makes a huge difference. I usually go to the local butcher and am picky with my meats when ordering. Hope that helps!
Tried this steak recipe today. Did not have fresh herbs on hand so tried with dried herbs (1/4 of the amount used with fresh), and it was so good! Will definitely be having this many times over..thanks!
Wow! This was perfection! Completely made up for my previous steak mishap!
This is absolutely delicious. The cast iron skillet does the job.
This recipe is AMAZING! I tried it out a little different since I don’t own a cast iron pan I actually cooked everything in my Instant Pot. I followed all the directions except prepared it all in the Instant Pot. Seared the NY Strip steak and separately the potatoes. After searing them both I cooked both in the pot, still separately the potatoes for 8 min to soften and then the steak for 15 min for extremely juicy fall apart melt in your mouth steak. May I say due to this recipe minus the pan they both turned out amazingly flavorful! I also seared some baby carrots to kick in a vegetable my kids would eat!
Love this recipe! But note that it says in the directions SLICED potatoes and I think you may have meant diced. The picture doesn’t show sliced potatoes.
Sous vide my steak at 135° for 2 hours then I seared it. After 1 hour in the water bath I fried my potatoes then I seared the steak in the skillet.. perfection. You cannot over cook steak sous vide style.
Your recipes are wonderful! I just have 1 question. Do I salt the steak or season it at all? Thanks in advance!
Delicious! My husband loved it and clean up was minimal. Will definitely make again.
Recipe was easy to follow and family enjoyed the steak. Yummy 😋