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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!
Why doesn’t the first page of the recipe print out; it only kicks out a second page with the title?
HMMM! I am not sure! I apologize for that. I will see what I can do to help fix this issue. Thank you for letting me know and following along with me! XOXO
Hi, I’m very interested in making your skillet potato skillet with the garlic butter. Where do I find garlic butter compound?
Garlic Butter Compound is in the recipe ingredients list underneath the heading:
1/4 cup softened butter
3 garlic cloves, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped
Can this only be cooked in a cast iron skillet or could you use a regular one?
For best results a skillet will brown/char the edges of the potatoes and steak that is needed but you are welcome to try cooking this on another skillet or in the oven. Hope you enjoy your steak!! XOXO
Love alll our recipes!
I made this tonight as a special treat for my husband and I. It was really good and super easy to make! This is going in the keep file for sure!
That is great to hear! Thank you so much for sharing and following along with me! XOXO
Where Is the recipe for the garlic butter compound?
It is under the Garlic Butter Compound header in the ingredients. Hope this helps!
Garlic Butter Compound:
1/4 cup softened butter
3 garlic cloves, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped
I enjoy a good tasting steak in which to service my family. My son is a big meat and potatoe man.
I am looking forward to get your recipes!
Are you using fresh herbs or would dried herbs be ok to use in this steak recipe??
Fresh are usually better but dried work just as great! Enjoy your steak! XOXO
Par boil the potatoes first. And Lord have mercy, MEDIUM RARE!
Trying this out this weekend !! thank you
YAY! Let me know how it turns out! XOXO
I haven’t eaten a tastier steak that has come from my kitchen!!! Wow 10/10…. My husband absolutely loved it. No more over-priced steaks from restaurants. Love from Kenya!
ooooh man that looks so delicious! I mean, how can you go wrong with Butter AND Garlic! Love it 🙂
Hey Alyssa,
This looks very promising. We will give it a try tonight.
Thank you for the recipe.
With love
Jessica
Just to clarify, are you pre cooking the potatoes? 6 minutes doesn’t seem like very long to cook them.
I did not precook the potatoes but you are more than welcome to. I was able to cook everything in the packet. Make sure to do the flip especially over the flames. XOXO
I can’t wait to try this! Looks so yummy ?