This garlic butter steak-and-potatoes skillet is one of my favorite easy steak dinners. Dry-brining helps the steak develop better flavor and a deep crust, while parboiling the potatoes first helps them crisp up and turn golden in the skillet. Garlic butter and herbs bring everything together for a simple, seriously satisfying meal.
Note
This recipe is best for steaks about 1 inch (2.5 cm) thick.
My goal with this garlic butter steak and potatoes skillet is simple: have the steak and potatoes ready at the same time so everything is hot when it hits the table. I keep the ingredients simple and skip anything unnecessary.
Ingredients You’ll Need
For the Steak:
- Steak: Choose a naturally tender, well-marbled steak about 1 inch (2.5 cm) thick. Ribeye, New York strip, picanha, Denver steak, and flat iron are all good choices.
- Salt: For dry brining, I use about 1% of the steak’s weight in salt. For a 12 oz (340 g) steak, that’s about 0.12 oz (3.4 g), or roughly 1 1/4 teaspoons of Diamond Crystal kosher salt, 3/4 teaspoon of Morton kosher salt, or 1/2 teaspoon of table salt. I prefer kosher salt because it’s easier to distribute evenly over the steak.
- Oil: Use a neutral, high-smoke-point oil for searing. I prefer refined avocado oil because it has a neutral flavor and a smoke point of around 500°F (260°C). Check the recipe notes for alternatives. Don’t use regular butter for searing. It burns quickly over high heat.
- Finely ground black pepper (optional): Add it if you want a little extra pepper flavor. A generous pinch is plenty for a smaller steak; use a little more for a larger one.
For the Potatoes:
- Potatoes: 1 1/2 pounds (680 g) potatoes.
- Salt: 1/2 teaspoon, or to taste.
- Black pepper: 1/2 teaspoon.
- Garlic: 4-5 cloves of fresh garlic, peeled and minced.
- Herbs: 2 tablespoons chopped fresh rosemary or thyme, or 1 tablespoon dried.
- Unsalted butter: 3-4 tablespoons (45-60 g).
Tools You’ll Need
- Wire rack and rimmed baking sheet: For dry-brining the steak.
- Heavy 12-inch (30 cm) skillet: A cast-iron skillet is best. A carbon-steel or heavy stainless-steel skillet works too. Don’t use nonstick for searing.
- Long-handled tongs: For flipping and moving the steak around the pan while keeping your hands away from the heat and hot oil.
- Meat thermometer: I use an instant-read thermometer for quick checks. Use a leave-in probe if you want to monitor the steak’s internal temperature as it cooks.
How to Make Garlic Butter Steak and Potatoes in a Skillet
Dry-Brine the Steak
Pat the steak dry with paper towels, then season both sides with salt equal to about 1% of the steak’s weight. For a 12 oz (340 g) steak, that’s about 0.12 oz (3.4 g) of salt, or roughly:
- 1 1/4 teaspoon Diamond Crystal kosher salt,
- 3/4 teaspoon Morton kosher salt,
- or 1/2 teaspoon table salt.
Place the steak on a wire rack over a baking sheet and refrigerate it uncovered for at least 1 hour, ideally 2 to 4 hours. A longer rest gives the salt time to season the meat more deeply, while the uncovered rest dries the surface, helping the steak develop a better crust when it hits the hot pan. If you don’t have an hour, don’t salt it ahead of time. Season the steak right before cooking, or salt it after it’s cooked.
Parboil the Potatoes
Wash the potatoes and cut them into evenly sized pieces, about 1 inch (2.5 cm) each, so they cook quickly and evenly. You can peel them if you prefer, but it’s not necessary (I usually leave the skins on). Halve baby potatoes larger than about 1 inch (2.5 cm); only leave truly bite-size potatoes whole.
Place the potatoes in a pot and cover with cold water. Add about 1 teaspoon of salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook uncovered until the potatoes are just fork-tender, about 10 minutes.
Once the potatoes are cooked, drain them well in a colander to remove any excess moisture, then set them aside uncovered until you’re ready to finish them in the pan.
Pan-Sear the Steak
Take the steak out of the refrigerator about 15 minutes before cooking. Meanwhile, if using fresh herbs, chop them and set them aside.
Searing over high heat gets smoky, so turn on your exhaust fan or open a window before you start. Heat a heavy skillet over medium-high heat for about 3 minutes. Add 2 tablespoons of high-smoke-point oil and let it heat for another minute.
While the skillet heats up, pat the steak dry again. The drier the surface, the better the crust. Optional: season both sides with finely ground black pepper.
If the steak has a fat cap, like a strip steak or picanha, hold it fat-side down with tongs and sear for 60 to 90 seconds, until the fat is browned and crisp. Then lay the steak flat and cook it, flipping every 30 seconds.
After about 3 minutes, start checking the internal temperature. Insert a meat thermometer horizontally into the thickest part of the steak. Once it reaches the pull temperature for your preferred doneness in the chart below, transfer the steak to a plate and let it rest. If desired, top it with a spoonful of butter. Finish the potatoes while the steak rests.
Steak Temperature Chart
| Desired doneness | Pull at internal temp | Final temp after resting |
| Rare | 110°F (43°C) | 125°F (52°C) |
| Medium-Rare | 120°F (49°C) | 135°F (57°C) |
| Medium | 130°F (54°C) | 145°F (63°C) |
| Medium-Well | 140°F (60°C) | 155°F (68°C) |
| Well-Done | 150°F (66°C) | 165°F (74°C) |
Pan-Sear the Potatoes
Put the same pan back over medium-high heat. Add a little of the same oil you used to sear the steak and let it heat for about 1 minute. Add the potatoes and cook for 6 to 8 minutes, stirring occasionally, until they start to turn lightly golden. While they cook, mince the garlic.
Once the potatoes are lightly golden, add the garlic and rosemary or thyme and cook for about 1 minute. Then add the butter, salt, and pepper. Stir to coat and cook for another 1 to 2 minutes, until the butter melts and the potatoes are evenly coated. Take the skillet off the heat.
Note
Since the potatoes are already parboiled, they only need a few minutes in the skillet. Just a quick sear over high heat to get a nice golden-brown color, and that’s it. It’s best to do this while the steak rests, so everything comes together warm and ready to serve at the same time.
Slice and Serve
Thinly slice the steak and serve it with the potatoes while everything is still warm. Sprinkle with chopped parsley if you like, or serve it as is.
For cuts like Denver, hanger, skirt, or flat iron, slice against the grain to shorten the muscle fibers and make the meat easier to chew. Naturally tender cuts like filet mignon, ribeye, or strip slice however you prefer.
Serving Suggestions
This garlic butter steak-and-potatoes skillet is already rich and filling, so I like to keep the sides light. A fresh salad or simple vegetable side works best. A few of my favorites:
- Arugula salad
- Tomato salad
- Roasted brussels sprouts
- Roasted asparagus
- Steamed broccoli
- Cucumber salad
- Caesar salad
- Roasted zucchini
Garlic Butter Steak and Potatoes Skillet Recipe
- Prep Time: 20 minutes
- Dry-Brine Time (Optional): 1 to 4 hours
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 large or 3-4 moderate servings
Description
Juicy pan-seared steak with a golden crust, served with crispy garlic butter potatoes and fresh herbs. The steak and potatoes are finished in the same skillet.
Ingredients
For the Steak:
- 2 naturally tender steaks, about 12 oz (340 g) each and 1 inch (2.5 cm) thick
- salt, about 1% of the steak’s weight (see instructions for an example using a 12 oz / 340 g steak)
- 2 tablespoons (30 ml) refined avocado oil (see Notes for alternatives)
- finely ground black pepper (optional), a generous pinch
For the Potatoes:
- potatoes, 1 1/2 pounds (680 g)
- salt, 1/2 teaspoon, or to taste
- finely ground black pepper, 1/2 teaspoon
- garlic, 4-5 cloves, peeled and minced
- fresh rosemary or thyme, 2 tablespoons chopped, or 1 tablespoon dried
- unsalted butter, 3-4 tablespoons (45-60 g)
Instructions
Dry-Brine the Steak
- Pat the steak dry and season both sides with salt equal to about 1% of the steak’s weight. For a 12 oz (340 g) steak, use about 0.12 oz (3.4 g) of salt, or roughly: 1 1/4 teaspoons Diamond Crystal kosher salt, 3/4 teaspoon Morton kosher salt, or 1/2 teaspoon table salt.
- Place it on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, ideally 2 to 4 hours for deeper flavor and a better crust. If you don’t have an hour, season the steak right before cooking, or salt it after it’s cooked.
Parboil the Potatoes
- Wash the potatoes and cut them into 1-inch (2.5 cm) pieces. Halve baby potatoes larger than about 1 inch (2.5 cm); only leave truly bite-size potatoes whole. Peeling is optional (I usually leave the skins on).
- Place the potatoes in a pot, cover with cold water, add about 1 teaspoon salt, and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook uncovered until the potatoes are just fork-tender, about 10 minutes.
- Drain well in a colander to remove any excess moisture, then set them aside uncovered until you’re ready to finish them in the pan.
Pan-Sear the Steak
- Take the steak out of the fridge about 15 minutes before cooking.
- Meanwhile, if using fresh herbs, chop them and set them aside.
- Turn on the exhaust fan or open a window. Heat a heavy skillet over medium-high heat for about 3 minutes. Add 2 tablespoons high-heat oil and heat for another minute.
- Pat the steak dry again and, if desired, season both sides with finely ground black pepper. If the steak has a fat cap, hold it fat-side down with tongs and sear for 60-90 seconds, until browned and crisp. Lay the steak flat and continue cooking, flipping every 30 seconds.
- After about 3 minutes, start checking the internal temperature. Insert a meat thermometer into the thickest part, away from the bone and large pockets of fat. Remove the steak from the pan when it reaches the pull temperature for your preferred doneness: 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium, 140°F (60°C) for medium-well, 150°F (66°C) for well-done. See the complete steak temperature chart above recipe card.
- Transfer the steak to a plate and let it rest for. If desired, top it with a spoonful of butter. Finish the potatoes while the steak rests.
Pan-Sear the Potatoes
- Put the same pan back over medium-high heat. Add a little of the same oil you used to sear the steak and let it heat for about 1 minute.
- Add the potatoes and cook for 6 to 8 minutes, stirring occasionally, until they start to turn lightly golden. Meanwhile, mince the garlic.
- Once the potatoes are lightly golden, add the garlic and rosemary or thyme and cook for about 1 minute. Add the butter, salt, and pepper, then stir to coat. Cook for another 1 to 2 minutes, until the butter melts and the potatoes are evenly coated.
- Remove the skillet from the heat.
Slice and Serve
- Thinly slice the steak and serve with the potatoes while everything is still warm. Sprinkle with chopped parsley, if desired.
- For cuts like Denver, hanger, skirt, or flat iron, slice against the grain to shorten the muscle fibers and make the meat easier to chew. Naturally tender cuts like filet mignon, ribeye, or strip slice however you prefer.
Notes
Oil/Fat: Use refined avocado oil, refined high-oleic safflower oil, refined high-oleic canola oil, refined canola oil, refined olive oil, refined peanut oil, or ghee (clarified butter). Do not use regular butter for searing (it burns at high heat).
