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4.55 from 37 votes

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: garlic butter steak and potatoes, garlic herb steak and potatoes, one pan steak and potatoes, skillet garlic butter herb steak and potatoes recipe, skillet steak and potatoes
Servings: 4 Servings
Author: Alyssa Rivers

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: 491kcal | Carbohydrates: 22g | Protein: 26g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 158mg | Potassium: 822mg | Fiber: 3g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 3mg

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