From stove to table in one skillet, these steak and potatoes are a comfort food classic with a bite-size twist! Juicy bites of seared steak and perfectly seasoned potatoes are where signature flavors meet weeknight convenience!
We all love a perfectly cooked steak. When time permits, cooking steak in the oven or on a grill is always a treat. But turning a traditional family favorite into something suitable for a quick weeknight meal is a great way to switch things up!
Buttery steak bites and cast iron skillet potatoes come together quickly and easily in under 30 minutes. This sizzling recipe is a harmonious dish combining tender, crispy, and juicy textures with the mouthwatering flavors of steak rub, garlic butter, and Italian seasoning. Leveling up your dinner menu just got a whole lot easier.
Little appetites love the bite-sized pieces in this dish! Serve with a side of toothpicks and these perfectly charred steak bites become an instant appetizer. In the morning, whip up some eggs and enjoy a breakfast of champions. Scrambled eggs, fried, or poached eggs with a garlic butter steak and potatoes skillet is the BEST!
How to make garlic butter steak and potatoes
- Prep. Before you begin you’ll want to prepare your steak and potatoes. Massage the dry rub (or a simple salt and pepper seasoning) over the meat and let it rest. Cut the Yukon gold potatoes into quarters.
- Heat skillet. Heat the cast-iron skillet and add the olive oil and a bit of butter. Once the butter has melted, add the cubed potatoes into the skillet.
- Cook potatoes. Cook for a minute and then sprinkle with Italian seasoning, salt, and pepper. Continue cooking until the potatoes are fork-tender. Keep stirring frequently. A little crispy exterior is great, but you want to avoid any burning. While the potatoes are cooking, cut your resting meat into 1-inch pieces. When the potatoes are done cooking, transfer to a plate and set aside.
- Cook steak. Return heat to the proper temperature and add another bit of butter. Toss in the steak cubes along with the garlic. Place the pieces of steak evenly on the pan and allow it to get a nice sear. Flip to the other side and cook until no longer pink. Keep an eye out for overcooking. You don’t want tough chewy pieces of meat!
- Garnish and serve. Add the potatoes back into the skillet, toss to combine, and remove from the heat. Garnish with rosemary or thyme if desired. Serve warm.
Tips and variations
- Best steak to use. Sirloin is a great cut of meat and generally more budget-friendly than other cuts. It may be tempting to buy pre-cut stewing beef, but if possible avoid it. It tends to need a longer cook time to get anywhere near the tender texture you want. Other types to use could be ribeye, tenderloin, strip steaks, sirloin, or New York.
- Marinade. Don’t skimp on the marinade! Allowing the dry rub to permeate the meat is the best way to tenderize and flavor the steak.
- Butter. Instead of using plain butter, take the flavor up a notch by using garlic herb butter.
- Against the grain. When cutting it into cubes, make sure to cut against the grain. This will also help create a tender bite.
- Seasonings. Steak rub is a combination of many different herbs and spices that create an awesome flavor combination. If you like a more simple sprinkling of salt and pepper, go ahead and use that instead.
More steak dishes:
Steak and Potatoes
Optional: fresh herbs such as rosemary or thyme
- Prepare potatoes and steak. Rub the steak rub (or salt and pepper) over the meat and let rest for 10-15 minutes while you cook the potatoes. Then cut into 1 inch cubes.
- Heat cast iron skillet over medium heat. Add the olive oil and 1-2 Tablespoons butter. Once butter has melted, add the potatoes into the skillet. Cook for a minute and then sprinkle Italian seasoning, salt and pepper over top. Cook for 10-12 more minutes (or until fork tender), stirring frequently to prevent burning. Set aside on a plate once cooked.
- Turn the heat to medium high heat and add in another Tablespoons of butter with the steak cubes and garlic. Place evenly on the pan and let sear for 1 minute and then flip with a fork or spatula to the other side. Cook an additional 1-2 minutes or until golden brown and no longer pink. Be careful to not over cook.
- Add the potatoes back into the skillet and remove from the heat. Top with fresh herbs if desired. Serve while warm.