by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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.
I don’t have a cast iron pan can you cook this on a normal pan?
Yes, a non-stick skillet will work great!
Recipe was easy to follow and family enjoyed the steak. Yummy 😋
Delicious! My husband loved it and clean up was minimal. Will definitely make again.
Your recipes are wonderful! I just have 1 question. Do I salt the steak or season it at all? Thanks in advance!
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.
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.
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!
This is absolutely delicious. The cast iron skillet does the job.
Wow! This was perfection! Completely made up for my previous steak mishap!
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!
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!
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.
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!
This is the best steak and potato recipe I’ve ever made My husband licked the plate clean will definitely do again
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.
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.
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.
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 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.