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If there’s one dinner that never goes out of style, it’s steak and potatoes, especially when they’re seared to perfection in a hot skillet with garlic butter and fresh herbs. This one-pan meal is full of rich, savory flavor and comes together fast.
A Reader’s Review
This is the best steak and potato recipe I’ve ever made My husband licked the plate clean will definitely do again!
– Shana
Why This Is The BEST Steak & Potatoes Recipe
- Tried-and-true family classic: This isn’t a trendy recipe I threw together last week. I’ve been making it with my dad for years. It’s been tested, loved, and devoured too many times to count.
- Garlic herb butter = secret weapon: Forget plain salt and pepper. This flavorful finishing butter takes the dish from simple to five-star!
- Perfect texture: Crispy potatoes. Seared steak. Buttery herb finish. The timing and technique are dialed in so you can’t mess it up—even if it’s your first time.
Skillet Steak and Potatoes with Garlic Herb Butter Ingredients
Skillet Garlic Butter Herb Steak and Potatoes Recipe
I’ve always been a meat-and-potatoes kind of girl, and this recipe is one of my favorites. It’s a classic I’ve been making with my dad for as long as I can remember. Every time I pull out the heavy cast iron skillet, my mouth starts watering.
- Cook Potatoes with Herbs: In a large cast iron skillet over medium-high heat, add olive oil and unsalted butter, chopped Yukon gold potatoes, minced garlic, chopped fresh thyme, chopped fresh rosemary, and chopped fresh oregano. Cook for about 5 minutes before stirring. Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are fork tender. Remove them from the skillet and set aside on a plate.
- Cook Steak: Season 2 lean New York strip steaks generously with salt and pepper on both sides, then increase the heat to high and add the seasoned steaks to the same skillet. Cook for 3 minutes on each side or until the outside is browned. Reduce the heat to medium-low, then cook the steaks to desired doneness. Mine took about 10 minutes, flipping 3 times to get it medium well done.
- Make Garlic Herb Butter: Combine softened butter, minced garlic, chopped fresh thyme, chopped fresh rosemary, and chopped fresh oregano in a small bowl. Stir thoroughly until combined.
- Add Potatoes and Melt Butter: Slather the top of the steaks with the compound butter, then add the potatoes back to the pan and heat through, allowing the butter to melt into the steaks.
Alyssa’s Top Steak Tips
- Bring it to room temp: Let the steak sit out for 30 minutes before cooking. It helps the meat cook evenly and sear beautifully.
- Use a cast-iron skillet: It gives the best color and flavor. Be sure the pan and oil are hot before the steak goes in.
- Sear, then lower the heat: Once you’ve got a nice crust, reduce the heat to medium-low and finish cooking to your preferred doneness. Use a meat thermometer to check doneness.
- Rare – 125°F
- Medium Rare – 135°F
- Medium – 145°F
- Medium Well – 150°F
- Well Done – 160°F
Time-Saving Potato Tip!
Want to speed things up? Pre-cook your potatoes before adding them to the skillet using one of these easy shortcuts:
- Boil for 6 minutes
- Bake at 350°F for 8–10 minutes
- Microwave (my fave!) in a microwave-safe bowl for 4–5 minutes
Garlic Butter Steak & Potatoes Storage Tips
- In the Fridge: You can store leftover steak and potatoes in an airtight container in your refrigerator for 3-4 days.
- Reheating: When you’re ready to eat the leftovers, warm everything in a skillet over low heat until heated through.
- Quick tip: Cut the beef into bite-sized pieces before reheating so it warms evenly without overcooking.
More Savory Steak Recipes
If you love steak as much as I do, then you will love my Garlic Herb Butter Steak Foil Packets , steak bites, and Skillet Salisbury Steak. These are family favorites as well. Here are a few more top steak recipes on the blog!
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Skillet Garlic Butter Herb Steak and Potatoes
A one-pan steak and potato dinner packed with juicy steak, crispy potatoes, and rich garlic herb butter. Quick, hearty, and full of steakhouse flavor!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound chopped Yukon gold potatoes ½-inch cubes
- 3 teaspoons minced garlic 3 cloves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- 2 lean New York strip steaks
- salt and pepper to taste
Garlic Butter Compound
- ¼ cup softened butter
- 3 teaspoons minced garlic 3 cloves
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
Instructions
- In a large cast iron skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter, 1 pound chopped Yukon gold potatoes, 3 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh oregano. Cook for about 5 minutes before stirring. Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are fork tender. Remove them from the skillet and set aside on a plate.
- Season 2 lean New York strip steaks with salt and pepper on both sides. Increase the heat to high and add the seasoned steaks to the same skillet. Cook for 3 minutes on each side or until the outside is browned. Reduce the heat to medium-high. Cook the steaks to desired doneness. Mine took about 10 minutes, flipping 3 times to get it medium well done.
- Combine ¼ cup softened butter, 3 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh oregano in a small bowl. Stir thoroughly until combined.
- Slather the top of the steaks with the compound butter. Add the potatoes back to the pan and heat through, allowing the butter to melt into the steaks.
Notes
Updated May 22, 2025
Leftover Instructions: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet over low heat, and cut steak into bite-sized pieces to warm it evenly without overcooking.
Nutrition
Calories: 491kcalCarbohydrates: 22gProtein: 26gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 107mgSodium: 158mgPotassium: 822mgFiber: 3gSugar: 1gVitamin A: 528IUVitamin C: 25mgCalcium: 55mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
I made this tonight. My wife prefers baked potato so no Yukons..
I had fresh Rosemary, Chives & Garlic. Added some dried Italian herbs.
I crushed the herbs and Garlic in a mortar and pestle to release their flavors then added to the soft butter. I cooked the NY Strips as indicated in a hot iron skillet to medium rare.
Wow! They turned out fantastic!!!
That sounds fantastic! Way to go! Thanks so much for sharing! XOXO
Tried the Skillet Garlic Butter Herb Steak and Potatoes tonight and it was a great meal. My wife is not a big meat eater but I made hers with a Beef Tenderloin ( 4 oz Filet ) and I had a New York Strip Steak, needless to say we will be making this again, The herb butter that was applied at the end made it a buttery great treat. Needless to say we loved it. Plus she always likes it when I cook for her.
Great! That’s awesome! Thanks for sharing. XOXO
AMAZING!!
My fiance and I feel like this might be the best steak recipe we’ve ever made. Kudos! Thanks so much for posting.
here is a good recipe
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Hello, how long do you cook the potatoes for?
Here is how you cook the potatoes! Hope that helps! 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.
Do the potatoes really get done in that short amount of time? And I know this is a silly question, but the photo shows potatoes cut into chunks instead of sliced 1/2″ as in the directions. Will that matter when cooking them or will they cook faster that way? I have just cooked potatoes before like this (sliced) and they stick to the bottom of the skillet and to each other and tear apart instead of crisping up. I will give them a try though!
Yes, give this a try! This will be great and it will taste so good made this way! I promise;)!! XOXO
I used to have potatoes like that, always sticking to the pan and/or each other. I found out that if I get each piece of tater coated in the oil, you won’t have as much of a sticking problem. However, you must keep turning them—a lot!
DELICIOUS
This looks amazingly delicious!! Printing this for a date night soon to surprise my husband. And how perfect because our grill broke this summer! Thank you!
That is a great idea! I love you are surprising him! Good luck and happy cooking! XOXO
I’m so excited to try this for my husband’s birthday dinner! If I don’t have fresh herbs, can I use dry ones?
YAY! That is exciting! I am so glad that you are making this for him. Yes, totally use dried ones. You don’t want to leave them out. Happy cooking!! XOXO
I made this for dinner tonight and it was a big hit. Thanks for sharing! ?
That is awesome! I am so glad everything turned out great for you! Thanks so much for sharing! XOXO
I know I am probably the only person in the world who does not own a cast iron skillet, but I hope this can be made in another type of skillet. Going to give it a go. I like my steaks medium well also. We shall see how this works out. Sounds soooo… yummy!
You need to get a good quality cast iron skillet. Once it is seasoned right, you will never go back to the other types of skillets again. Our are older than we are, and I am 64 years of age. They came from our grandparents!
My husband is not a fan of rosemary. Is there another herb you would suggest or should I just leave it out?
I LOVE BEEF STEW ??????
Yummy,delicious,very easy to make and my mom also love your recipe ❤❤❤❤❤❤❤❤❤❤❤❤❤
FROM MY MOM:- With lots of LOVE ❤ ❤ ❤
That is great to hear! Thank you for letting me know! I am so happy that you both love the steak and potatoes! It is one of our family favorites! XOXO
My husband would go nuts for this meal! Can’t wait to make it for him!
Yummy!