By Becky Hardin
Updated Jun 26, 2025
When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! Everyone that has tried this garlic butter seasoning has been absolutely hooked, and I hope you give it a try and let me know what you think. I love that this recipe only has a handful of ingredients and is ready in under 20 minutes.
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5-Star Review
“My husband’s new weeknight fave. I served with a salad and naan bread and it felt like a holiday! Delicious!” – Liz
Easy Garlic Butter Steak and Potatoes Recipe
These garlic steak bites are one of my favorite go-to dinners when I want something quick, easy, and seriously delicious. They’re incredibly simple to make, but don’t let that fool you—the flavor is next level. I season the steak with garlic, herbs, and plenty of butter, and it turns out so tender and flavorful every time.
I especially love using butter in this recipe because it does a few magical things at once—it helps the steak develop that rich, caramelized crust, it speeds up the cooking process, and it adds a deep, savory flavor that brings the whole dish together. Whether I’m serving them over mashed potatoes, tossing them in a salad, or just enjoying them straight from the pan, these garlic steak bites are always a hit.
Ingredients1x2x3x
- ▢ 1 tbsp olive oil
- ▢ 4 tbsp unsalted butter divided (½ stick)
- ▢ 1 lb. Yukon Gold potatoes diced into ½-inch cubes, or red-skinned or fingerling potatoes
- ▢ 4 cloves garlic minced
- ▢ 1 tsp dried rosemary
- ▢ 1 tsp dried oregano
- ▢ ½ tsp kosher salt
- ▢ ½ tsp ground pepper
- ▢ 1½ lbs. sirloin steak cut into 1-inch cubes, or try beef tenderloin, NY strip steak, or stir fry meat.
- ▢ freshly chopped parsley optional, for garnish
Video
Instructions
- Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tbsp of the butter. Let the butter melt completely. 4 tbsp unsalted butter, 1 tbsp olive oil
- Add the cut potatoes, garlic, rosemary, oregano, salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl. 1 lb. Yukon Gold potatoes, 4 cloves garlic, 1 tsp dried rosemary, 1 tsp dried oregano, ½ tsp kosher salt, ½ tsp ground pepper
- Return the skillet to the stove and increase the heat to high. Add 2 tbsp of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat. 4 tbsp unsalted butter, 1½ lbs. sirloin steak
- Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
- Top with fresh chopped parsley (optional). Serve and enjoy! freshly chopped parsley
Equipment
- Cast Iron Skillet
Becky’s Tips
- If potatoes are not tender (after 8 minutes) but are starting to get too brown, t urn the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes until water evaporates.
- Don’t crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
- Steak internal temperature guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Steak and Potatoes Step by Step
Prep the pan: Heat a cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp of butter. Let the butter melt completely.
Cook the potatoes: Add 1 lb. of cut potatoes, 4 cloves garlic, 1 tsp rosemary, 1 tsp oregano, ½ tsp kosher salt, ½ tsp ground pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl.
Cook the steak : Return the skillet to the stove and increase the heat to high. Add 2 tbsp of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.
Add the potatoes: Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
Garnish and serve : Top with fresh chopped parsley if desired. Serve and enjoy!
Variation Ideas
This steak and potatoes recipe has a distinctive garlic and herb flavor. You could change up the flavor by swapping out the spices for a spice blend:
- Creole seasoning
- Ranch seasoning
- Blackened seasoning
- Italian seasoning
- Taco seasoning
- Herbs de Provence
Or, try adding caramelized onions or crumbled bacon for an even richer taste.
How to Store
Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oiled pan set over medium-low heat or in a 350°F oven for 8-10 minutes, until warmed through.
Freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The potatoes in this recipe already serve as a great side, but these garlic steak bites are also great to serve with your favorite veggie sides like Pennsylvania Dutch green beans , a tasty asparagus almondine , or my kids’ favorite, cheesy roasted broccoli .
more steak recipes we love
Steak and Broccoli
New York Strip Steak with Red Wine Balsamic Reduction
Rosemary Steak with Sherry Cream Sauce
Air Fryer Steak
Garlic Butter Steak Bites and Potatoes Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 tbsp olive oil
- 4 tbsp unsalted butter divided (½ stick)
- 1 lb. Yukon Gold potatoes diced into ½-inch cubes, or red-skinned or fingerling potatoes
- 4 cloves garlic minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp ground pepper
- 1½ lbs. sirloin steak cut into 1-inch cubes, or try beef tenderloin, NY strip steak, or stir fry meat.
- freshly chopped parsley optional, for garnish
Instructions
- Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tbsp of the butter. Let the butter melt completely. 4 tbsp unsalted butter, 1 tbsp olive oil
- Add the cut potatoes, garlic, rosemary, oregano, salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl. 1 lb. Yukon Gold potatoes, 4 cloves garlic, 1 tsp dried rosemary, 1 tsp dried oregano, ½ tsp kosher salt, ½ tsp ground pepper
- Return the skillet to the stove and increase the heat to high. Add 2 tbsp of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat. 4 tbsp unsalted butter, 1½ lbs. sirloin steak
- Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
- Top with fresh chopped parsley (optional). Serve and enjoy! freshly chopped parsley
Video
Notes
- If potatoes are not tender (after 8 minutes) but are starting to get too brown, t urn the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes until water evaporates.
- Don’t crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
- Steak internal temperature guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
