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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, filet mignon, 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.
Video
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!
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.
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!
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.
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
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.
Going to replace potatos with squash.
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
Absolutely delicious!
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.
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!!
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.
Do not use lean steaks. Use the most marbled steaks you can find. The marbling makes the steaks more tender and tasty. Also, learn to eat steaks medium rare, or medium at the highest. Anything more is overcooked.
I made this for my boyfriend and I for dinner tonight & it was wonderful! I’ve been looking at this recipe for a while and finally decided to give it a go! It was my first time pan searing anything so I ended up cooking the steak a little too much for our taste but it still tasted amazing! I also added some Parmesan cheese on top of the potatoes after they were done! Will definitely be making this again!!!
This is an excellent recipe. I didn’t have the Yukon gold potatoes so I substituted sweet potatoes instead. Super yummy results. Thank you for sharing.