🥩 Garlic Butter Steak and Potatoes Skillet
🛒 Ingredients:
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2 ribeye steaks or sirloin (about 1 inch thick, 8–10 oz each)
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1 lb baby potatoes or Yukon Gold, halved or quartered
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3 tbsp butter
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3 cloves garlic, minced
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1 tbsp olive oil
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1 tsp fresh rosemary or thyme (or ½ tsp dried)
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Salt & pepper, to taste
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Optional: Chopped parsley, lemon juice, or a sprinkle of chili flakes
🔪 Instructions:
1. Prep the steak:
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Bring steak to room temperature (~20 minutes before cooking).
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Pat dry, then season both sides generously with salt and pepper.
2. Cook the potatoes:
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Heat 1 tbsp olive oil in a large skillet (cast iron preferred) over medium heat.
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Add potatoes, season with salt, and sauté for 12–15 minutes, stirring occasionally, until golden and tender. Covering the pan can speed up cooking.
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Transfer potatoes to a plate and keep warm.
3. Sear the steak:
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In the same skillet, add 1 tbsp butter and let it melt.
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Increase heat to medium-high. Add the steaks and sear for 3–4 minutes per side for medium-rare (adjust time for desired doneness).
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In the last 1–2 minutes of cooking, add the remaining 2 tbsp butter, minced garlic, and herbs.
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Tilt the pan and spoon the melted garlic butter over the steaks (basting).
4. Rest the steak:
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Remove steak and let rest 5 minutes on a plate (keeps it juicy).
5. Finish and serve:
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Return the cooked potatoes to the skillet and toss with the leftover garlic butter.
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Slice steak against the grain, serve with the potatoes, and spoon any extra pan juices on top.
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Garnish with chopped parsley or a squeeze of lemon juice if desired.
🔁 Optional Add-Ins:
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Mushrooms or asparagus tossed in during the last few minutes
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Red pepper flakes for a little heat
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Top with shaved Parmesan or crumbled blue cheese for richness
Let me know if you want a sheet pan version, a low-carb/keto version, or to cook it entirely in the oven or air fryer!