Skillet Garlic Butter Herb Steak and Potatoes
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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.
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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.
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.
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.