Garlic Butter Steak and Potatoes
Some meals don’t need complicated ingredients to be memorable, and this Garlic Steak and Golden Potatoes recipe proves it.
Tender slices of perfectly seared steak are served alongside crispy baby potatoes that soak up every bit of the buttery garlic juices in the pan.
Roasted cherry tomatoes soften just enough to add a subtle sweetness, while fresh parsley brings everything together with a burst of freshness.
It’s the kind of hearty skillet dinner that feels comforting without requiring hours in the kitchen.
Whether you’re making it for a relaxed weekend meal or an easy weeknight dinner, this simple combination of steak, potatoes, garlic, and herbs never disappoints.
Why You’ll Love This Recipe
- Everything cooks in one skillet for easy cleanup.
- Crispy baby potatoes pair perfectly with juicy steak.
- Garlic butter adds rich flavour without overpowering the dish.
- Roasted cherry tomatoes bring a touch of natural sweetness.
- Simple ingredients create a restaurant-worthy meal.
- Easy enough for weeknights but impressive enough for guests.
- Naturally gluten-free.
- Leftovers reheat surprisingly well.
Ingredients
- 1½ pounds sirloin steak or ribeye steak
- 1½ pounds baby potatoes, halved
- 1 cup cherry tomatoes
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
How to Make Garlic Steak and Golden Potatoes
- Bring a large pot of salted water to a boil and cook the baby potatoes for about 10 minutes until just fork tender. Drain well and allow them to steam dry for a few minutes.
- Pat the steak dry with paper towels and season both sides with the salt, pepper, smoked paprika, and dried thyme. Let it rest at room temperature while the potatoes cool slightly.
- Heat one tablespoon of olive oil in a large cast iron skillet over medium-high heat.
- Add the potatoes cut side down and cook without moving them until deep golden and crisp. Turn occasionally until all sides are browned.
- Stir in the cherry tomatoes and cook until they begin to blister and soften while still holding their shape.
- Transfer the potatoes and tomatoes to one side of the skillet or a warm plate.
- Add the remaining olive oil if needed, then place the steak in the hot skillet.
- Sear for 3 to 5 minutes per side, depending on thickness and your preferred doneness. The outside should develop a rich brown crust while the centre stays juicy.
- Reduce the heat to medium and add the butter along with the minced garlic.
- As the butter melts, spoon it repeatedly over the steak for about a minute until fragrant. Be careful not to let the garlic burn.
- Return the potatoes to the skillet and gently toss them through the garlic butter so they’re coated in all the pan juices.
- Remove the steak and let it rest for at least 5 minutes before slicing against the grain.
- Arrange the sliced steak beside the potatoes and blistered tomatoes, then finish everything with chopped fresh parsley before serving.
Pro Tips
- Choose evenly sized baby potatoes so they cook at the same rate.
- Boiling the potatoes first helps create an extra crispy exterior.
- Always pat the steak dry before searing.
- Let the skillet get properly hot before adding the steak.
- Avoid moving the steak while it’s searing.
- Rest the steak before slicing to keep the juices inside.
- Slice against the grain for the most tender bites.
- Add the garlic near the end so it doesn’t become bitter.
- Fresh parsley adds colour and freshness right before serving.
- Spoon the garlic butter over both the steak and potatoes before serving.
Variations
- Use New York strip instead of sirloin.
- Swap baby potatoes for fingerling potatoes.
- Add sliced mushrooms during the final few minutes of cooking.
- Sprinkle grated Parmesan over the potatoes before serving.
- Add crushed red pepper flakes for a little heat.
- Finish with a squeeze of fresh lemon.
- Use rosemary instead of thyme for a deeper herb flavour.
- Toss in asparagus during the last few minutes of cooking.
What to Serve With It
This skillet is satisfying on its own, but it also pairs beautifully with steamed green beans, roasted asparagus, sautéed spinach, or a crisp green salad.
Warm crusty bread is perfect for soaking up every drop of the garlic butter left in the pan.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep the steak and potatoes together so the potatoes continue absorbing the garlic butter as they rest.
Reheating
Reheat gently in a skillet over medium-low heat with a small knob of butter until warmed through.
A microwave works for convenience, although the potatoes won’t stay quite as crisp.
Frequently Asked Questions
Can I use another cut of steak?
Yes. Ribeye, strip steak, flat iron, or sirloin all work well.
Do I have to boil the potatoes first?
It’s highly recommended because it helps create crispy edges with creamy centres.
Can I make this ahead of time?
You can prep the potatoes and season the steak ahead of time, then cook everything just before serving.
How do I know when the steak is done?
Use an instant-read thermometer. Aim for 130–135°F for medium-rare or 140–145°F for medium.
Can I use dried parsley?
Fresh parsley is much better for the finishing garnish, but dried can be added during cooking if needed.
Can I add more vegetables?
Absolutely. Mushrooms, asparagus, zucchini, or green beans all work well.
Why should I rest the steak?
Resting allows the juices to redistribute, giving you more tender slices.
Can I use salted butter?
Yes. Just reduce the added salt slightly.
Common Mistakes to Avoid
- Skipping the step of drying the potatoes before browning.
- Crowding the skillet.
- Cooking the steak straight from the refrigerator.
- Turning the steak too often.
- Burning the garlic over high heat.
- Slicing the steak immediately after cooking.
- Under-seasoning the potatoes.
- Forgetting to spoon the garlic butter over everything before serving.
Final Thoughts
Garlic Steak and Golden Potatoes is one of those dependable dinners that delivers every single time.
Crispy potatoes, juicy slices of steak, blistered cherry tomatoes, and buttery garlic all come together in one skillet with very little effort.
It’s hearty enough for a weekend dinner yet simple enough to make after work.
If you try this recipe, I’d love to hear how it turned out. Leave a comment below and a rating to share your experience.
