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This one-skillet smoky steak and potatoes recipe is a quick and easy beef dinner recipe that will please any picky eaters.
It is absolutely delicious and will leave your taste buds cheering for more. You would love it, I promise.
Why Should You Sear Steak?
Nothing beats a good steak sear! If you concentrate really hard, you can hear it hitting the hot pan. If you’re thinking about skipping the sear to save time, forget it. You WANT the sear. The sear allows the hot oil to form a textured “crust” on the steak’s (or whatever meat you are searing’s) exterior. Searing gives a caramelization of sorts to the steak. You know when you cut into a piece of meat (or a meaty fish, like tuna) and it’s nice and brown on the outside and lighter on the inside? That, my friends is the mark of a good sear.
To ensure your steak has a harder outside and a juicer inside, the key is to not sear it for too long. You want a dark brown color (not black) before you flip and sear the other side. This should only take about 2-3 minutes on each side. I should say, too, that having your skillet heated up over medium-high heat a minute or so beforehand is key. You want to put the steak into a hot pan to get that sear. You can either add oil to the pan or right on the meat, either way the oil will aid in the searing process.
Once seared, you can pop those babies into the oven to finish cooking. You’ll be so glad you took a few extra minutes to add that sear once you bite into these steaks!
How To Make Garlic Butter Steak and Potatoes
- Prep. Before you begin you’ll want to prepare your steak and potatoes. Massage the dry rub (or a simple salt and pepper seasoning) over the meat and let it rest. Cut the Yukon gold potatoes into quarters.
- Heat skillet. Heat the cast-iron skillet and add the olive oil and a bit of butter. Once the butter has melted, add the cubed potatoes into the skillet.
- Cook potatoes. Cook for a minute and then sprinkle with Italian seasoning, salt, and pepper. Continue cooking until the potatoes are fork-tender. Keep stirring frequently. A little crispy exterior is great, but you want to avoid any burning. While the potatoes are cooking, cut your resting meat into 1-inch pieces. When the potatoes are done cooking, transfer to a plate and set aside.
- Cook steak. Return heat to the proper temperature and add another bit of butter. Toss in the steak cubes along with the garlic. Place the pieces of steak evenly on the pan and allow it to get a nice sear. Flip to the other side and cook until no longer pink. Keep an eye out for overcooking. You don’t want tough chewy pieces of meat!
- Garnish and serve. Add the potatoes back into the skillet, toss to combine, and remove from the heat. Garnish with rosemary or thyme if desired. Serve warm.
Tips and Variations
- Best steak to use. Sirloin is a great cut of meat and generally more budget-friendly than other cuts. It may be tempting to buy pre-cut stewing beef, but if possible avoid it. It tends to need a longer cook time to get anywhere near the tender texture you want. Other types to use could be ribeye, tenderloin, strip steaks, sirloin, or New York.
- Marinade. Don’t skimp on the marinade! Allowing the dry rub to permeate the meat is the best way to tenderize and flavor the steak.
- Butter. Instead of using plain butter, take the flavor up a notch by using garlic herb butter.
- Against the grain. When cutting it into cubes, make sure to cut against the grain. This will also help create a tender bite.
- Seasonings. Steak rub is a combination of many different herbs and spices that create an awesome flavor combination. If you like a more simple sprinkling of salt and pepper, go ahead and use that instead.
FAQ’s
What’s the Best Steak to Use for Garlic Butter Steak Bites?
Because the steak is meant to cook quickly, it’s best to choose a tender cut. You can use beef tenderloin (filet mignon), New York strip steak or stir fry meat. It’s best to avoid tougher cuts like skirt and flank steak.
What are the Best Potatoes to Use?
I would advise you use Yukon Gold for this recipe. They hold their shape well, but are moderately starchy so that they still get soft and fluffy in the middle. It’s best to avoid Russet potatoes as these are too starchy and can fall apart. Waxy potatoes like reds or fingerlings, will work well in this recipe.
Can I Prepare Steak and Potatoes Recipe in Advance?
Yes! You can prep everything in advance so all you have to do is cook!
- Steak: chop the steak and toss it with the spice rub. Cover tightly and refrigerate for up to 48 hours before cooking. Remove steak from the refrigerator 30 minutes before cooking.
- Potatoes: microwave the potatoes, drizzled with oil and toss in spice rub. Refrigerate in an airtight container for up to 24 hours.
- Garlic herb butter: combine the ingredients in an airtight container and refrigerate for up to 24 hours.
Can I Freeze Steak and Potatoes?
The steak bites freeze spectacularly well but the potatoes do not. They become an unpleasant mealy texture when thawed so I suggest just freezing the steak. To freeze, let steak cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months.
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 veggies sides like green beans or asparagus. A simple accompaniment of steamed broccoli would be a perfect pairing.
Here are some more of my favorite sides:
- Roasted veggies. I love roasted veggies with this steak and potatoes recipe to complement the potatoes and also because they’re so easy! Just pop the veggies in the oven for hands-off roasting while you work your magic at the stove.
- Salad. A big, green salad is also a fresh contrasting side to steak and potatoes. You can make your own salad and toss in whatever veggies you have on hand.
- Bread. Of course, every steak and potatoes recipe needs to be finished off with bread to mop up the garlic butter sauce – so good! You can keep it simple with some crusty bread.
Storage and Reheating
- Storage: let the steak and potatoes cool completely than transfer to an airtight container in the refrigerator. Store for 4 to 5 days.
- Skillet: is the preferred method of reheating leftovers. Add steak and potatoes to a skillet and heat over medium-low heat, with a splash of water or beef broth. Stir occasionally, just until warmed through.
- Microwave: is quick and easy to reheat individual servings, just take care not to overcook the steak or it can dry out. Transfer steak and potatoes to a microwave safe plate. Microwave for 60 seconds then at 15-second intervals as needed.
I hope you enjoy this easy, scrumptious Garlic Butter Steak and Potatoes Skillet. I love this recipe for an elevated, fun weeknight meal with minimal clean-up. It also makes a wonderfully romantic dinner for a cozy date at home. Pop the bubbly and treat yourself (and them) tonight!
Please feel free to leave a comment and a star rating, if you give it a go. I would love to know if you devour this delicious steak and potatoes, like i did.
Steak and Potato Skillet
Ingredients
- ½ kg beef cubed
- ½ kg baby yellow potatoes quartered
- 5 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp mustard
- 1 tsp mustard seed
- 4 tbsp olive oil
- salt and fresh pepper
Instructions
- Preheat the oven at 350°F
- In a large bowl, combine the olive oil, garlic cloves, ginger, mustard, mustard seed, olive oil, Salt and fresh pepper.
- Mix half of the marinade with the potato and the other half with the beef
- Bake at 350°F for 45-50 minutes until the potato is browned and tender. Serve warm
