Garlic Steak and Potatoes

5 from 10 votes

Garlic Butter Steak and Potato skillet has tender, juicy steak with delicious roasted potatoes made all in one pan! A perfect combination that the entire family will love (and devour!)

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 728kcal

Author: Jennifer Fishkind

Ingredients

4 tbsp olive oil divided
2 tbsp balsamic vinegar
1 tsp dried oregano
1½ tsp salt divided
½ tsp black pepper
1 tsp red pepper flakes divided
4 cloves garlic minced
1½ pounds steak flank, tri-tip, or ribeye - sliced against the grain into strips
4 tbsp salted butter divided
1½ pounds baby yellow potatoes halved or quartered (we used Honey Gold here)
1 tbsp fresh, minced rosemary
1 tbsp fresh, chopped oregano

Instructions

In a gallon size plastic zip bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 of the minced garlic cloves. Place meat into the plastic bag and seal. Allow the meat to marinate while preparing the potatoes.
Place halved potatoes into a microwave-safe bowl and cover with water. Add remaining 1 teaspoon of salt to the potatoes and water. Microwave on high power for 5 minutes. Drain potatoes.
In a 12-inch stainless steel skillet, heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted.
Transfer drained potatoes to the pre-heated skillet. Saute over medium heat, stirring occasionally, until potatoes are browned and tender all the way through (approximately 10 minutes).
Remove potatoes to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of butter, the remaining 2 cloves of minced garlic, the remaining ½ teaspoon red pepper flakes, the fresh rosemary and oregano. Bring the butter and seasonings to a simmer over medium high heat. Do not burn garlic.
While the pan is heating, remove the meat from the marinade. Use paper towels to gently pat the meat and remove excess moisture.
Working in batches, place several strips of meat into the hot skillet. Brown the meat on each side. *See notes regarding excess liquid. Adjust cooking time according to your preference for doneness of the meat. The meat should cook only a couple minutes on each side for a medium doneness.
When all of the meat has been browned, return all meat and potatoes to the skillet and heat through. Serve immediately.

Video

Notes

PRO TIP: Excess liquid will prevent the meat from browning quickly and will “boil” the meat, resulting in a tougher, less flavorful steak. This is why we make sure the skillet is hot before adding the meat and also why it’s best to cook just a few pieces at a time so there is plenty of room for released liquid to move away from the meat and evaporate. Patting out some of the excess moisture from the marinade before adding it to the skillet will also help.

PRO TIP: Use a stainless steel or cast-iron skillet for this dish. A non-stick pan is not conducive to getting a good crisp browning on the potatoes or on the steak, especially.

How to store: Refrigerate leftover meat and potatoes for up to 3 days. Use the meat in salads or a sandwich to avoid reheating meat.

Nutrition