Garlic Butter Steak and Potatoes (One Pot)
Servings: 4
Calories: 554kcal
This 30-minute Garlic Butter Steak Bites and Potatoes recipe features tender New York strip and crispy baby gold potatoes tossed in a rich, savory garlic herb butter. It’s a foolproof, one-pan meal that brings steakhouse-quality flavor to your kitchen with minimal cleanup.
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Equipment
- 1 large skillet (12") preferably cast-iron
Ingredients
- 1½ lbs strip steak or sirloin, or ribeye, cut into 1-inch cubes
- salt and pepper
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil divided
- 4 tablespoon unsalted butter divided
- 1½ lbs baby gold potatoes halved, see NOTES
- 6 cloves garlic minced
- 1 tablespoon fresh thyme chopped, or 1 teaspoon dried
- 1 tablespoon Italian parsley chopped, for garnish (optional)
- coarse sea salt for finishing (optional)
Instructions
- Place the cubed steak on a platter or plate and liberally season it with salt, pepper, and 1 tablespoon smoked paprika. Toss to coat. Set aside while you cook the potatoes.1½ lbs strip steak, salt and pepper, 1 teaspoon smoked paprika
- In a large skillet, preferably cast-iron, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the potatoes, cut-side down, and leave them undisturbed for 4 to 5 minutes, or until lightly browned on the bottoms. Stir them in the pan occasionally until nicely browned and tender when pierced with a sharp knife, about 10 to 15 minutes. Remove the potatoes to a plate.2 tablespoon olive oil, 4 tablespoon unsalted butter, 1½ lbs baby gold potatoes
- Turn the heat to high and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add the steak cubes in a single layer and leave them undisturbed for about 1 minute, until lightly seared and charred on the underside. Flip and sear them for another minute or so until browned, and a little crust has formed in places.
- Lower the heat to medium. Add the remaining 2 tablespoon butter, garlic, and thyme. Toss to coat. Return the potatoes to the pan and stir until they are coated. Let them cook for about 1 to 2 minutes. Season with a pinch more of salt and pepper.6 cloves garlic, 1 tablespoon fresh thyme
- Remove from the heat and garnish with chopped parsley and a light sprinkling of coarse sea salt (if desired). Serve at once!1 tablespoon Italian parsley, coarse sea salt
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Potato Substitutions: If you cannot find baby gold potatoes, you can substitute them with red bliss potatoes or large Yukon Golds cut into ½-inch cubes. If using Russet potatoes, it is best to peel them first, as their skins are thicker and can become tough when pan-fried.
- The Golden Rule for Steak: For the best sear, always pat your steak cubes completely dry with a paper towel before seasoning. Any surface moisture will create steam, preventing that beautiful brown crust from forming.
- Don’t Burn the Garlic: Always add the minced garlic during the final 2 minutes of cooking. Garlic burns very quickly at high temperatures, and adding it too early will make the entire dish taste bitter.
- Cast Iron is Best: A large cast iron skillet is the preferred tool for this recipe because it retains heat exceptionally well, ensuring your potatoes get crispy and your steak gets a restaurant-quality sear.
- Resting Time: Let the pan sit off the heat for 2–3 minutes before serving. This short rest allows the juices in the steak bites to redistribute, making every piece tender and juicy.
- Uniform Cuts: To ensure everything finishes at the same time, try to keep your potato cubes and steak bites roughly the same size (about ½ to ¾ of an inch).
Nutrition
Calories: 554kcal | Carbohydrates: 2g | Protein: 36g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 568mg | Potassium: 581mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 764IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg