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Whenever I want a meal that feels fancy but can still fit into a half-hour on a weeknight, this buttery garlic steak and potatoes has become my go-to. You get bites of juicy steak and crunchy golden potatoes all tossed in heaps of garlicky, herby butter. Best part? It all comes together in one pan, and everyone thinks you slaved for hours. I came up with this when I was bored with boring weeknight food and needed something my family would actually look forward to.
My husband is a quiet eater, usually barely says a word about dinner. But when I made this, he stopped after the first bite. He said it tasted even better than what he remembered from our fancy anniversary dinner years ago—and it’s so much more relaxed at home.
Tasty Ingredients
- Steak, cubed up: Use NY strip or sirloin for easy, quick cooking
- Golden Yukon potatoes: They don’t fall apart and crisp up beautifully
- DIY spice mix: It blows store-bought blends out of the water
- Fresh garlicky butter: Seriously levels up every bite
- Cast iron skillet: Helps steak brown properly and hold heat
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Easy How-To Steps
- Get your seasonings prepped
- Soften butter and mix it well with chopped garlic, salt, and parsley. Put together your seasoning blend—think salt, Italian seasoning, garlic and onion powder, plus paprika. Split up the seasoning in two bowls, so you can get everything ready before cooking.
- Prep the potatoes
- Start with boiling the diced potatoes just for a few minutes, about five or six, so they get partly cooked but not mushy. Drain and set aside, then toss with half your spices and some olive oil. This little extra step is what makes them super crispy later on.
- Give the steak some flavor
- Cover your steak bites in Worcestershire, a dash of browning sauce if you want, and the rest of the spices. Make sure every piece is coated well—all your flavor is here.
- Brown those potatoes
- Throw the partly cooked potatoes into your hot skillet with leftover steak juices. Cook for 10 to 15 minutes, stirring now and then, so they end up crispy on the outside, soft in the middle, and loaded with flavor.
- Sear the steak
- Crank up your skillet with a bit of oil, then drop in the steak cubes. Let them sit to brown for about five to seven minutes. Don’t overcrowd and don’t stir too much. Set the steak aside when you’re done.
- Finish it with butter
- Put the steak pieces back into the skillet with the potatoes, then dollop all your garlicky butter over the top. Stir and toss until everything’s shiny, coated, and smells amazing.
Timing is everything with this dish. I learned the hard way: cooking the steak and potatoes together left me with dry, sad steak. Now, I sear the steak first, set it aside, and only mix it back with the potatoes at the very end. That trick? Leaves you with steak that’s crazy tender every time.
Best Ways to Serve
You honestly don’t need much else, but tossing together a green salad or steaming up some asparagus makes it a little extra nice. These bold, buttery flavors are awesome with a cold beer or chilled white wine. And if you’ve got a loaf of crusty bread, dunking it in the skillet butter is always a win.
Mix It Up
Use whatever steak cut you can swing—small pieces work fine, even from cheaper cuts. Occasionally I like to add mushrooms or pepper slices with the potatoes for more veg. Switch up the herbs in your butter and the whole meal tastes brand new.
Leftovers and Reheating
Pop any leftovers in the fridge. To reheat, drop it all in a skillet with a splash of oil and warm over medium heat. Or cover with foil and warm in the oven at 350°F—they’ll taste almost as good as fresh. I skip the microwave, since it makes the potatoes soggy and soft.
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This garlic steak with crispy potatoes is my go-to for turning a regular night into something special. Savory steak, crunchy potatoes, and melty garlicky butter combine for a dish that feels cozy but feeds a crowd. It’s proof you don’t need tons of fancy stuff to cook something unforgettable.
Recipe FAQs
- → Which steak cuts work well in this dish?
- Sirloin or strip steak are great picks since they're flavorful and tender. Ribeye and filet mignon are also excellent if you want to splurge a little.
- → Why is it important to boil the potatoes briefly first?
- Giving the potatoes a quick boil softens them up, so they cook evenly and stay creamy inside while crisping up perfectly on the outside.
- → What if I don't own a cast iron skillet?
- No worries! A heavy stainless steel pan works too, as long as it can handle high heat. Cast iron just gives a better char.
- → How can I tell if the steak is cooked right?
- The steak should be browned and have a nice crust, but stay juicy inside. Since the pieces are small, they don't take long – keep a close eye so they stay tender.
- → Is it possible to prep this ahead of time?
- You can dice the steak and potatoes and season them earlier, but cooking it fresh keeps those crispy textures and the best flavor.