This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin It
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!
Yummy
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.