Juicy Garlic Butter Steak & Potatoes: One-Pan Dinner

Garlic Butter Steak And Potatoes isn’t just a meal; it’s an experience, a symphony of flavors that effortlessly elevates any dinner table. Imagine succulent, perfectly seared steak, bathed in a rich, aromatic garlic butter, accompanied by tender, golden potatoes, all cooked to perfection. This timeless combination has graced countless kitchens for generations, perhaps evolving from humble farm-to-table practices where hearty, wholesome ingredients were combined to create satisfying sustenance. While there isn’t one definitive origin story for this exact pairing, the marriage of beef and potatoes is a culinary tradition cherished across many cultures for its comforting familiarity and robust flavor profile.

I find that people absolutely adore this dish for so many reasons. The incredible taste is undoubtedly a primary factor: the savory depth of the steak, the earthy goodness of the potatoes, and that irresistible, fragrant garlic butter permeating every bite. Beyond taste, its appeal lies in its wonderful textures – the delightful crust on the steak, the fluffy interior of the potatoes, and the luscious, melt-in-your-mouth feel of the butter. Furthermore, it offers remarkable convenience. It’s a complete meal, often achievable in a single pan, making it ideal for busy weeknights yet elegant enough to impress guests on a special occasion. Preparing this Garlic Butter Steak And Potatoes dish is truly a joy, promising a satisfying and unforgettable culinary adventure.

this Recipe

Ingredients:

• For the Steak:
  • 2 lbs (about 900g) Boneless Ribeye or Sirloin Steaks, 1.5 to 2 inches thick (I usually opt for two thick-cut steaks for a generous meal for two, or a leaner meal for three to four)
  • 2 tablespoons Olive Oil, plus more if needed for the pan
  • 1.5 teaspoons Coarse Sea Salt (or to taste, I like to be generous here for that beautiful crust)
  • 1 teaspoon Freshly Ground Black Pepper (or to taste)
• For the Potatoes:
  • 1.5 lbs (about 680g) Small Yukon Gold or Red Potatoes, ideally uniform in size (I find these types hold their shape beautifully and get wonderfully crispy)
  • 3 tablespoons Olive Oil (for roasting the potatoes)
  • 1 teaspoon Coarse Sea Salt (or to taste)
  • 0.5 teaspoon Freshly Ground Black Pepper (or to taste)
  • 0.5 teaspoon Smoked Paprika (optional, but I love the hint of warmth it adds)
• For the Garlic Butter & Aromatics:
  • 6 tablespoons Unsalted Butter, divided (I find good quality butter makes all the difference here)
  • 6-8 large cloves Garlic, smashed and peeled (no need to mince them perfectly at this stage, the smashing helps release their flavor)
  • 3-4 sprigs Fresh Rosemary (I love the piney aroma it lends to the butter)
  • 4-5 sprigs Fresh Thyme (another essential herb for that classic steakhouse flavor)
• Garnish (Optional, but highly recommended):
  • 2 tablespoons Fresh Parsley, finely chopped (for a burst of color and freshness at the end)

Preparing Your Garlic Butter Steak And Potatoes Ingredients

1. Prepare the Potatoes: First things first, let’s get those potatoes ready. I start by giving my potatoes a really good wash under cold running water, scrubbing off any dirt. Since I’m using small Yukon Golds or red potatoes, I usually cut them into halves or quarters, aiming for pieces that are roughly the same size. This is crucial for even cooking. If you have some larger potatoes, cut them into smaller, bite-sized pieces so they cook at the same rate as the smaller ones. Once cut, I transfer them to a large bowl. Drizzle them generously with 3 tablespoons of olive oil, then sprinkle in 1 teaspoon of sea salt, 0.5 teaspoon of black pepper, and if I’m feeling it, 0.5 teaspoon of smoked paprika. Toss everything together until the potatoes are evenly coated. This pre-seasoning step is so important; it ensures every bite is flavorful.
2. Get the Steak Ready: This is arguably the most important step for a fantastic crust on your steak. I take my beautiful ribeye or sirloin steaks out of their packaging and pat them extremely dry with paper towels. I can’t stress this enough – any moisture on the surface will steam the steak instead of searing it, preventing that gorgeous, crispy crust we’re after. Once they’re bone dry, I season them liberally on both sides (and the edges!) with 1.5 teaspoons of coarse sea salt and 1 teaspoon of freshly ground black pepper. I really press the seasoning into the meat. Then, I let the steaks sit at room temperature for at least 30-45 minutes before cooking. This helps them cook more evenly and prevents the center from being cold while the outside is overcooked.
3. Garlic and Herb Prep: While the steak is coming to room temperature, I prepare my aromatics. I take my 6-8 garlic cloves and simply smash them with the flat side of a chef’s knife. The skins should slip off easily. There’s no need to mince them finely at this stage; we want larger pieces to infuse the butter without burning. I also gather my fresh rosemary and thyme sprigs. Having everything prepped and ready to go is key when you’re searing steak, as things move quite quickly once the pan is hot. This thoughtful preparation is what will elevate your “Garlic Butter Steak And Potatoes” to restaurant quality.

Roasting the Potatoes to Perfection

1. Preheat Your Oven: I preheat my oven to a robust 400°F (200°C). Roasting at this temperature allows the potatoes to become tender on the inside while developing a beautifully golden and crispy exterior. While the oven is heating, I grab a large baking sheet and line it with parchment paper for easy cleanup (and to prevent sticking).
2. Arrange the Potatoes: Once the oven is up to temperature, I spread my seasoned potatoes in a single layer on the prepared baking sheet. It’s very important not to overcrowd the pan. If the potatoes are too close together, they’ll steam instead of roast, and you’ll miss out on that amazing crispy texture. If you have a lot of potatoes, I recommend using two baking sheets or roasting them in batches. Give them space to breathe and brown!
3. Roast Until Golden and Tender: I slide the baking sheet into the preheated oven and let those potatoes work their magic. They typically need about 30-40 minutes, but cooking times can vary depending on their size and your oven. About halfway through, around the 15-20 minute mark, I like to give the pan a good shake or use a spatula to flip the potatoes. This ensures they brown evenly on all sides. I’m looking for a gorgeous, deep golden-brown color and a fork-tender interior. When a fork easily pierces the largest potato, they’re ready. The aroma filling my kitchen at this point is always so comforting; it’s the beginning of a truly special “Garlic Butter Steak And Potatoes” experience.

Mastering the Steak Sear

1. Heat the Pan (Crucial for Crust!): This is where the magic of a perfect crust happens for your “Garlic Butter Steak And Potatoes”. I place a heavy-bottomed skillet – my cast iron pan is my absolute go-to for this – over high heat. I let it heat up for a good 3-5 minutes until it’s screaming hot, almost smoking. You’ll know it’s ready when you see a faint wisp of smoke or a drop of water immediately sizzles and evaporates. Once hot, I add 2 tablespoons of olive oil to the pan and let it heat for another 30 seconds until it shimmers. The high heat is essential for developing the Maillard reaction, which gives steak its complex flavors and amazing crust.
2. Sear the First Side: Carefully, I place the seasoned steaks into the hot pan. You should hear a powerful sizzle immediately. Now, here’s the hardest part for some: do not move the steaks for 2-3 minutes! Resist the urge to peek or move them around. Let that beautiful crust form undisturbed. For a 1.5-inch thick steak, I typically sear for about 2.5-3 minutes on the first side. This initial sear creates that deep brown, flavorful exterior.
3. Sear the Second Side: After 2.5-3 minutes, I flip the steaks over. Again, you should hear that satisfying sizzle. I let them sear on this second side for another 2-3 minutes, again, without moving them. This ensures an even crust on both major surfaces of the steak. If your steak has thick fatty edges, you can also use tongs to sear those edges for about 1 minute each to render some of the fat and create more crust.
4. Monitor Internal Temperature: For a perfect medium-rare, I’m aiming for an internal temperature of 125-130°F (52-54°C) before I start basting. For medium, it’s 130-135°F (54-57°C). I always use an instant-read meat thermometer inserted into the thickest part of the steak. It’s your best friend for perfectly cooked steak. Remember, the temperature will rise by a few degrees as the steak rests, so it’s always better to pull it off a little early.

The Glorious Garlic Butter Basting

1. Reduce Heat and Add Aromatics: Once the steaks have achieved a beautiful sear on both sides and are approaching your desired internal temperature, I reduce the heat to medium-low. This prevents the butter and garlic from burning. Now, I add 4 tablespoons of unsalted butter to the pan, along with my smashed garlic cloves, and the fresh sprigs of rosemary and thyme. The butter will melt, and the herbs and garlic will start to release their incredible aromas, infusing the butter with their flavors.
2. The Basting Technique: As the butter melts and sizzles gently, I carefully tilt the pan slightly so the melted butter pools on one side. Using a large spoon, I continuously baste the steaks with this aromatic garlic herb butter. I scoop the butter over the top of the steaks, making sure to cover all surfaces. I continue this basting for about 1-2 minutes, or until the steak reaches my desired internal temperature (remembering the carryover cooking). This step is where the “Garlic Butter Steak And Potatoes” truly shines, as the butter seeps into every crevice, adding unbelievable richness and flavor. This consistent basting helps to cook the steak gently while infusing it with those incredible garlic and herb notes. It also helps to create an even more beautiful, glossy finish on the steak.
3. Rest the Steak (Do Not Skip!): Once the steaks reach their target temperature, I immediately remove them from the pan and transfer them to a cutting board. I then spoon any remaining garlic herb butter and pan drippings from the skillet over the resting steaks. This is a critical step for juicy steak. I tent them loosely with foil and let them rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful steak. If you cut into the steak too soon, all those delicious juices will simply run out onto your cutting board. While the steaks are resting, the residual heat will continue to cook them slightly, so factor that into your final temperature target.

Assembling and Serving Your Irresistible Garlic Butter Steak And Potatoes

1. Slice the Steak: After the steak has had its well-deserved rest, I remove the foil. I always slice the steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain shortens the fibers, making each bite much more tender and easier to chew. I aim for slices about 1/2 to 3/4 inch thick.
2. Combine and Drizzle: Now comes the best part – plating this magnificent “Garlic Butter Steak And Potatoes” dish! I arrange the roasted potatoes on plates, either next to or under the sliced steak. Then, I take all those glorious pan drippings and remaining garlic herb butter from the skillet and drizzle them generously over both the steak slices and the roasted potatoes. This infused butter is pure gold and adds an incredible depth of flavor to every component.
3. Garnish and Serve: Finally, I sprinkle the chopped fresh parsley over everything. Not only does it add a pop of vibrant color, but its fresh, peppery notes really brighten up the rich flavors of the garlic butter steak and potatoes. I serve it immediately, while everything is still wonderfully warm. The combination of the perfectly seared, juicy steak, the tender, crispy potatoes, and the aromatic garlic herb butter is truly a symphony of flavors and textures. Every bite is an absolute delight, making this “Garlic Butter Steak And Potatoes” recipe a constant favorite in my kitchen. Enjoy the fruits of your labor – you’ve earned it!

Conclusion:

If you’ve made it this far, I truly hope you’re as excited as I am about this incredible recipe. What makes our Garlic Butter Steak And Potatoes a standout isn’t just its undeniable flavor, but also the sheer simplicity with which such a gourmet experience can be achieved right in your own kitchen. Imagine perfectly seared, tender cuts of steak, infused with aromatic garlic and rich butter, nestled alongside golden, crispy potatoes. It’s a symphony of textures and tastes that satisfies on every level. This isn’t just another meal; it’s a culinary triumph, a dish that consistently impresses without demanding hours of complex preparation. I’ve designed this recipe to be approachable for home cooks of all skill levels, ensuring that everyone can create a truly restaurant-quality meal without the fuss or the hefty price tag. It’s comfort food elevated, a weeknight savior, and a showstopper for special occasions all rolled into one magnificent plate that I’m confident you’ll adore and keep returning to.

Beyond the Plate: Serving Ideas & Variations

But the magic doesn’t have to stop there! While the classic preparation of this dish is phenomenal on its own, I always encourage a little culinary exploration to make it uniquely yours. For an even more vibrant and balanced meal, consider adding a simple, crisp green salad with a zesty vinaigrette – the fresh tang will beautifully cut through the richness of the steak and potatoes, offering a delightful counterpoint. A side of lightly steamed asparagus, green beans, or broccoli, seasoned simply with a pinch of salt and pepper, also makes for an excellent and healthy addition, boosting your vegetable intake without overshadowing the main event. If you’re feeling particularly indulgent, a sprinkle of freshly grated Parmesan cheese over the finished dish adds an extra layer of savory depth and a beautiful nutty aroma that complements the garlic and butter perfectly. These simple additions can truly transform your meal!

For those who enjoy a little heat, a pinch of red pepper flakes can be added to the garlic butter mixture during the cooking process, providing a subtle kick that awakens the palate and adds another dimension of flavor. Don’t be afraid to experiment with different herbs either; fresh rosemary or thyme sprigs, added alongside the garlic during the searing process, will infuse the entire dish with their distinct aromatic qualities, offering a more rustic or earthy profile. And for a truly decadent twist, consider melting a dollop of homemade compound butter (think blue cheese, chive, or truffle butter) over the hot steak right before serving; this can elevate this dish to an entirely new stratosphere of flavor, making it truly unforgettable. If you want to change up the protein, thick-cut chicken thighs, pork chops, or even substantial portobello mushroom caps can be substituted, though cooking times and methods will vary slightly. As for the potatoes, feel free to try sweet potatoes for a touch of sweetness and vibrant color, or small fingerling potatoes for a more gourmet presentation. The core garlic butter flavor profile is incredibly versatile, so let your culinary imagination be your guide and tailor it to your personal preferences. The possibilities for customization are truly endless and exciting!

Your Turn to Create and Share!

I’m genuinely excited for you to bring this recipe to life in your own home. There’s something profoundly satisfying about creating such a magnificent dish from scratch, and I truly believe that once you taste your own homemade Garlic Butter Steak And Potatoes, it will quickly become a cherished favorite in your recipe repertoire. So, gather your ingredients, fire up that skillet, and prepare for an unforgettable meal that’s bound to impress everyone at your table, including yourself. This recipe is designed to bring joy and deliciousness to your kitchen, making you feel like a culinary superstar with minimal effort and maximum reward.

Once you’ve had the pleasure of enjoying this dish, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you venture into some delicious variations of your own? What did your family and friends think of this savory sensation? Please don’t hesitate to share your thoughts, tips, and even photos in the comments section below. Your feedback and creativity not only inspire me but also help our wonderful cooking community discover new ways to enjoy fantastic food. Your triumphs and even your little experiments are incredibly valuable to us all, fostering a collective passion for delicious home-cooked meals. Happy cooking, my friends, and I can’t wait to see and hear what you create!

Juicy Garlic Butter Steak & Potatoes: One-Pan Dinner

Garlic Butter Steak And Potatoes isn’t just a meal; it’s an experience, a symphony of flavors that effortlessly elevates any dinner table. Imagine succulent, perfectly seared steak, bathed in a rich, aromatic garlic butter, accompanied by tender, golden potatoes, all cooked to perfection. This dish is adored for its incredible taste, wonderful textures, and remarkable convenience, often achievable in a single pan, making it ideal for busy weeknights yet elegant enough to impress guests.

Prep Time
25 Minutes

Cook Time
45 Minutes

Total Time
10 Minutes

Servings
4 servings

Ingredients

• 2 lbs Boneless Ribeye or Sirloin Steaks (1.5-2 inches thick)
• 2 tbsp Olive Oil (for steak)
• 1.5 tsp Coarse Sea Salt (for steak)
• 1 tsp Freshly Ground Black Pepper (for steak)
• 1.5 lbs Small Yukon Gold or Red Potatoes
• 3 tbsp Olive Oil (for potatoes)
• 1 tsp Coarse Sea Salt (for potatoes)
• 0.5 tsp Freshly Ground Black Pepper (for potatoes)
• 0.5 tsp Smoked Paprika (optional)
• 6 tbsp Unsalted Butter, divided
• 6-8 large cloves Garlic, smashed
• 3-4 sprigs Fresh Rosemary
• 4-5 sprigs Fresh Thyme
• 2 tbsp Fresh Parsley, chopped (optional garnish)

Instructions

1. Step 1
   Prep Potatoes: Wash and cut 1.5 lbs potatoes into even pieces. Toss with 3 tbsp olive oil, 1 tsp sea salt, 0.5 tsp black pepper, and 0.5 tsp optional smoked paprika.
2. Step 2
   Prep Steak & Aromatics: Pat 2 lbs steaks dry. Season liberally with 1.5 tsp sea salt and 1 tsp black pepper. Let sit at room temp 30-45 min. Smash 6-8 garlic cloves; gather rosemary & thyme.
3. Step 3
   Roast Potatoes: Preheat oven to 400°F (200°C). Spread seasoned potatoes in a single layer on a lined baking sheet. Roast 30-40 min, flipping halfway, until golden and tender.
4. Step 4
   Sear Steak (Initial): Heat a heavy skillet over high heat until screaming hot (3-5 min). Add 2 tbsp olive oil. Place steaks in pan; sear undisturbed for 2-3 min on first side for crust.
5. Step 5
   Sear Steak (Second Side & Edges): Flip steaks; sear for another 2-3 min. Sear thick fatty edges for ~1 min each. Monitor internal temperature (125-130°F for medium-rare, 130-135°F for medium).
6. Step 6
   Garlic Butter Basting: Reduce heat to medium-low. Add 4 tbsp butter, smashed garlic, rosemary, and thyme to pan. Tilt pan; continuously baste steaks with aromatic butter for 1-2 min until desired internal temp is reached.
7. Step 7
   Rest Steak: Remove steaks from pan; transfer to cutting board. Spoon pan drippings over. Tent loosely with foil; rest 5-10 min for juicy steak.
8. Step 8
   Slice & Serve: Slice rested steak against the grain. Arrange steak and roasted potatoes on plates. Drizzle generously with remaining pan drippings and garlic herb butter. Garnish with 2 tbsp chopped fresh parsley and serve warm.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.