This garlic butter steak and potatoes skillet is incredibly simple and so, so flavorful. The steak is seared to tender, caramelized perfection in the most decadent herb-y, garlicky butter marinade, the potato wedges are roasted to perfection, and then the two are combined for a show-stopping dinner that everyone at the table will love.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Garlic Butter Steak and Potato Skillet Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Garlic Butter Steak and Potatoes Skillet
- Recipe Tip
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Steak Recipes
- Garlic Butter Steak and Potatoes Skillet Recipe
- Recipe Contributors
This recipe is…
Okay, here’s the deal: this garlic butter steak and potatoes skillet is the best on the internet, full stop. The steak is perfectly cooked (if you’re a rare or medium rare steak lover, give it a try. I promise it’ll knock your socks off), and the potatoes are roasted to absolute perfection.
During the research phase of recipe development for this one, we found that A LOT of the steak and potatoes recipes on Google right now result in delicious, perfectly cooked steak but very, very underdone potatoes. Because of that, this recipe calls for roasting your potatoes (separately from the steak) for 30 minutes before adding them to skillet with the steak. While this results in a NOT one-skillet meal, it’s just as easy with much better results.
If you’re looking for more flank steak recipes, we’ve got ideas for you. This beef teriyaki sheet pan dinner is so easy and tasty, this grilled flank steak with chimichurri is BIG on flavor, this Mongolian beef recipe is a healthier spin in the famous restaurant classic, and this beef stir fry recipe is classic and really delicious paired with simple white rice.
Why You’ll Love This Recipe
- It’s BIG on flavor – this recipe is so simple and so delicious, y’all. It’s hard to even explain the flavor explosion that is buttery, garlicky, herb-y, coconut aminos-infused steak.
- It’s easy – it doesn’t get much easier than roasting potatoes, searing steak, adding them together, and letting them roast for a short spell to finish.
Garlic Butter Steak and Potato Skillet Recipe Ingredients
The ingredient list here is quite simple! You’ll need potatoes, flank steak, and a handful of ingredients for the garlic butter marinade. Find ingredient notes (including substitutions and swaps) below.
- Flank steak – we went with flank steak here because it’s incredibly versatile and stays nice and tender even if it’s not cooked to rare (or medium rare), unlike other types of steak.
- Fresh herbs – fresh rosemary, fresh thyme, and fresh oregano are all included in this steak and potatoes recipe. You *can* use dried, but if you can get your hands on fresh, we highly recommend it.
- Coconut aminos – a lot of garlic butter steak and potatoes skillets call for soy sauce in the buttery steak marinade, but we actually prefer the slight sweetness that the coconut aminos adds. If you’ve never purchased coconut aminos, you can either find it near the soy sauce or on the health food aisle at your local grocery store.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Change up the flavor – swap the fresh herbs in the steak marinade for any seasoning blend you love. A ranch blend (butter, garlic, and fresh or dried dill) would be delicious.
How to Make Garlic Butter Steak and Potatoes Skillet
This recipe is incredibly easy to make – you’ll need to bake the potatoes, mix up the garlic butter marinade, sear the steak, and then toss everything in the oven together. Follow along below for the full how-to.
Step 1: Preheat the oven to 375°F and line a sheet pan with parchment paper. Toss the potatoes in olive oil, spread out on the prepared baking sheet, and bake for 30 minutes.
Step 2: Add the butter, coconut aminos, garlic, thyme, rosemary, oregano, and red pepper flakes to a bowl.
Step 3: Toss the steak bites in the herb butter mixture until fully coated.
Step 4: Heat a skillet over high heat, and once hot, sear the steak bites in batches for 3-4 minutes until a crust forms, then rotate and sear on the other side. Once all of the steak is seared, return all of the steak to the skillet, pour the remaining marinade over top, and toss.
Step 5: Push the steak to one side of the skillet, add the potatoes to the other side. Bake at 375°F for 5 minutes, then serve and enjoy!
Recipe Tip
- Sear your steak over HIGH heat – don’t mess around with medium (or even medium/high) heat for this recipe. If you want the steak to get caramelized with a nice crust on it, be sure to sear over high heat.
- Double the steak – if your skillet is large enough, consider doubling the amount of steak in this recipe. I did this the first time I made the recipe and we ended up using the deliciously flavorful steak for the next several mornings steak and eggs-style.
How to Serve
Serve your steak and potatoes skillet as is for a delicious, satisfying meal, or, if you want to add a green veggie component, roasted broccoli, roasted green beans, or even a simple arugula salad would all be delicious picks.
How to Store and Reheat
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat your steak and potatoes, either pop a serving in the microwave for 1-2 minutes or reheat on a skillet over medium heat for 8-10 minutes, until warmed through.
Frequently Asked Questions
While you can use stew meat here, we don’t recommend it. Stew meat gets nice and tender after cooking it for a long time (usually either in the slow cooker or a pot on the stove), but it isn’t ideal for short cooking stints.
The butter in this recipe helps the steak to form a caramelized crust on the outside and adds a TON of flavor.
This was actually the exact problem we were aiming to solve with all of the current steak and potatoes skillets out there. Because this recipe calls for cooking the potatoes separately from the steak, you’ll be able to get them nice and soft before combining the two components together.
More Favorite Steak Recipes
If you tried this Garlic Butter Steak and Potatoes Skillet or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Garlic Butter Steak and Potatoes Skillet
Ingredients
- 1½ pounds flank steak, cut into 1-inch, bite-sized pieces
- 1½ pounds red potatoes, quartered
- 1 tablespoon olive oil
- 4 tablespoons butter, softened
- 5 cloves garlic
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- ½ teaspoon red pepper flakes
- 4 tablespoons coconut aminos
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper. Toss the potatoes in olive oil, spread out on the prepared baking sheet, and bake for 30 minutes.
- While the potatoes bake, add the butter, coconut aminos, garlic, thyme, rosemary, oregano, and red pepper flakes to a bowl.
- Toss the steak bites in the herb butter mixture until fully coated.
- Heat a skillet over high heat, and once hot, sear the steak bites in batches for 3-4 minutes until a crust forms, then rotate and sear on the other side. Once all of the steak is seared, return all of the steak to the skillet, pour the remaining marinade over top, and toss.
- Push the steak to one side of the skillet, add the potatoes to the other side. Bake at 375°F for 5 minutes, then serve and enjoy!
Recipe Notes
- Sear your steak over HIGH heat – don’t mess around with medium (or even medium/high) heat for this recipe. If you want the steak to get caramelized with a nice crust on it, be sure to sear over high heat.
- Double the steak – if your skillet is large enough, consider doubling the amount of steak in this recipe. I did this the first time I made the recipe and we ended up using the deliciously flavorful steak for the next several mornings steak and eggs-style.
Nutrition
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Definitely a keeper to add to our dinner rotation. So flavorful! Fresh thyme really made it shine. We didn’t have fresh oregano or rosemary so just added those two dry. Excited to try it again with all those fresh herbs.
The fresh thyme is just *chef’s kiss*! We are so glad y’all enjoyed it, Tricia!
Absolutely delish! Honestly have been using your recipes for a while and I think this one is hubbys fave so far! thank you! Loving these recipes x also yesssss to doubling the steak, we had it for a few days and just added different sides for dinners
Aww yay! We are so happy y’all enjoyed it, Monique!
This was AMAZING! We’ve made other types of steak bites but the flavor on these was a hit. I doubled the recipe for our family of four and it was good the second time around with eggs for breakfast and quesadillas after sports practice one night. The potatoes also came out great. Adding this to the rotation.
This recipe was so simple yet tasted like I slaved over it. I doubled the recipe and added green chili (because in New Mexico everything gets green chili) to the leftovers and made burritos and these were as good as the first day!
My family loves this recipe! It’s so simple, but also filling and delicious. It’s a dish we repeat often.
Aww we are so glad y’all love it, Jenica!
These were so delicious!! what a great way to cook flank steak. And so quick & easy. The marinade is so yummy. I paired it the first night with some roasted vegetables, and the second night the steak bites made a great steak salad. Next time I’ll be trying the steak & eggs suggestion woth the leftovers, or I bet they would make a tasty sandwich/wrap!
On a salad sounds so yummy! We are so happy you enjoyed it, Joanna!
Absolutely delicious. Made it exactly as the recipe states and it turned out perfectly. Just enough heat, full of umami, and company worthy!
Awe yay!! We are so so happy you loved it, Andrea! Thank you so much for taking a moment to share!
This was so good! The steak had great flavor and the potatoes were roasted perfectly! Definitely a new favorite!
Yay!! We are so happy you enjoyed it, Traci!
I love any recipe that is mostly one pan/skillet cooking and this only uses two! It was simple and delicious; only downside is steak is so expensive! Next time I see it on sale I will make this again! I saw someone made this in a crockpot—-can’t wait to try it that way!
SAME! We are so glad you loved it, Kelly!!
I made the crockpot version of this and it was SO easy, fragrant, flavorful and satisfying. When I reheated it, I paired it with a side salad and it was a quick, balanced meal. Unsurprisingly – another total win recipe from the Fed & Fit team!
Woohoo! We are so so happy you enjoyed it, Mary! That is so sweet!
I have made this several times now and it never disappoints! The flavor is absolutely wonderful!!
We’re so glad you love this recipe, April! It’s one of my favorites too!
Great, easy recipe that my family LOVED!
Wahoo! So glad to hear that, KJ!
Hi, Is this actually dairy-free? It says to use butter but doesnt provide an alternative that will also achieve the caramelized crust. Thanks!
Plant based butter is great & has no taste difference
This sounds amazing! Yum! This recipe may need to be just slightly edited. In the ingredient list it doesn’t mention about cutting the steak into bite sized pieces. It just says 1.5lb flank steak. In the instructions it then says toss steak bites in sauce… only in the notes section does it mention about cutting the steak. I can’t wait to make this though!
Hi Lauren! Just updated the recipe! We are so excited for you to try it!
How thick am I slicing the steak? It just says about slicing across the grain. Do I then cut the slices into pieces? Thanks, because I can’t wait to make this!
Hi Kimberly! Great catch… Updating the recipe now! You will cut the steak into 1-inch pieces!
Finally made this- A Huge Hit! Super simple to make with lots of flavor. Very little mess to clean up- making it even more of a win
Woohoo! We are so happy you enjoyed it, Kimberly!