Tender, juicy Garlic Butter Steak and Potatoes is a savory skillet favorite that pairs golden Yukon Gold potatoes with rich, flavorful steak bites.

This one-pan recipe is simple yet indulgent, perfect for a quick weeknight dinner or an impressive weekend meal everyone will crave.
What You Need for Garlic Butter Steak and Potatoes
Cubed steak (sirloin or NY Strip) – Provides juicy, flavorful bites that sear beautifully in a hot skillet.
Yukon Gold potatoes – Hold their shape well and develop a crispy, golden crust while remaining fluffy inside.
Garlic powder & minced garlic – Bring deep, aromatic garlic flavor in both the seasoning mix and the luscious butter.
Italian seasoning & paprika – Add warmth and herbaceous notes that complement the rich steak and potatoes.
Worcestershire sauce & browning sauce (optional) – Boost umami and give the steak a beautiful, deep color.
Unsalted butter & fresh parsley – The base for the rich garlic herb butter that coats everything in deliciousness.
How to Make Garlic Butter Steak and Potatoes in One Skillet
Start by seasoning the steak and potatoes separately with a savory blend of spices.
Sear the steak bites until caramelized, then crisp the parboiled potatoes until fork-tender.
Combine both with a generous dollop of homemade garlic butter, letting every piece soak up that rich, buttery flavor.
Finish with fresh parsley and a pinch of red pepper flakes for a hint of heat.
Garlic Butter Steak and Potatoes Tips to Perfect It
For the best Garlic Butter Steak and Potatoes, don’t skip parboiling the potatoes—it ensures they cook through without burning.
Use a cast iron skillet if possible for maximum sear.
Rest the steak before adding it back to the pan to keep it juicy.
Add the garlic butter just before serving so it melts perfectly over the hot steak and potatoes without burning.
How to Store Leftover Garlic Butter Steak and Potatoes
Leftover Garlic Butter Steak and Potatoes can be kept in an airtight container in the refrigerator for up to three days.
Reheat gently in an oiled skillet over medium-low or in a 350°F oven until hot and buttery again.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, any tender cut like ribeye or tenderloin works well—just cut into bite-sized pieces.
Do I have to parboil the potatoes?
Parboiling helps the potatoes cook evenly and get that crisp golden edge without burning.
Can I make this ahead of time?
It’s best fresh, but you can prep the garlic butter and cut the steak and potatoes a day ahead to save time.
Is browning sauce necessary?
No, it’s optional—use it if you want extra deep color and richer flavor.

Garlic Butter Steak and Potatoes
Ingredients
- 2 teaspoons garlic powder
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 2 teaspoons onion powder
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 2 pounds Yukon Gold potatoes peeled and diced into bite-sized pieces
- 1 tablespoon browning sauce optional, for added color
- 3 teaspoons salt or more as needed
- 2 teaspoons paprika
- 2 pounds cubed steak such as sirloin or NY Strip
- 1 teaspoon salt
- 6 tablespoons unsalted butter softened
- 2 tablespoons fresh parsley chopped
- Fresh parsley for garnish
- Red pepper flakes for garnish
Instructions
- Combine the salt, garlic powder, onion powder, Italian seasoning, and paprika in a small bowl, then divide the blend equally into two portions and keep aside.
- In a separate bowl, blend the softened butter with the minced garlic and chopped parsley until smooth and fragrant, then set aside.
- In a large bowl, coat the cubed steak with Worcestershire sauce, browning sauce if using, and half of the prepared seasoning mix, tossing until the meat is well covered. Parboil the cubed potatoes in boiling water for 5–6 minutes until slightly tender, then drain and let cool.
- Toss the potatoes with the remaining seasoning and 1 tablespoon of olive oil to coat evenly. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat, then sear the steak pieces for 5–7 minutes until browned on all sides; transfer them to a plate once done.
- In the same skillet, add the parboiled potatoes and cook over medium-high heat for 10–15 minutes, stirring occasionally, until crisp and fork-tender.
- Return the steak to the skillet, stir in the garlic butter, and toss until everything is coated in the flavorful butter.
- Finish by garnishing with fresh parsley and a sprinkle of red pepper flakes before serving.