There are some dinners that feel like magic: minimal effort, maximum flavor, and only one pan to wash at the end of it all. This Garlic Herb Potatoes and Beef Steak Skillet is exactly that kind of recipe. It brings together juicy, perfectly seared steak, golden crispy potatoes, and a fragrant blend of garlic, butter, and fresh herbs—all cooked in the same skillet for convenience and flavor layering.
This recipe works equally well for a cozy weeknight family dinner or an impressive meal for guests, since it strikes the balance between hearty comfort food and restaurant-quality presentation. The potatoes get tender on the inside and golden-brown on the outside, soaking up all the buttery, garlicky goodness, while the steak sears beautifully and stays tender and juicy. The fresh herbs tie everything together, adding brightness to the richness of the dish.
Let’s dive into all the details.
Ingredients
For the Beef Steak
- Steak (ribeye, sirloin, or New York strip) – 2 steaks, about 8 ounces each
- Olive oil – 2 tablespoons (for searing and moisture)
- Butter – 2 tablespoons (adds flavor and richness when basting)
- Fresh garlic cloves – 4 cloves, smashed and peeled
- Fresh rosemary sprigs – 2
- Fresh thyme sprigs – 2
- Salt – 1 teaspoon (adjust to taste)
- Freshly ground black pepper – 1 teaspoon
For the Potatoes
- Baby potatoes (red or gold) – 1 ½ pounds, halved (you can also use fingerlings or Yukon Golds)
- Olive oil – 3 tablespoons
- Butter – 2 tablespoons
- Garlic cloves – 3 cloves, minced
- Fresh parsley – 2 tablespoons, chopped
- Fresh rosemary – 1 teaspoon, chopped
- Fresh thyme leaves – 1 teaspoon
- Paprika – ½ teaspoon (optional, for a smoky note)
- Salt and pepper – to taste
Step-by-Step Instructions
Step 1: Prep the Potatoes
- Wash and halve the baby potatoes. Keeping the skin on adds texture, nutrients, and flavor.
- Place them in a bowl and toss with olive oil, salt, pepper, paprika, and chopped rosemary and thyme. This ensures every bite is seasoned before they even hit the pan.
Step 2: Cook the Potatoes
- Heat a large cast-iron skillet or heavy-bottomed pan over medium heat.
- Add olive oil and butter. When the butter melts and foams, add the seasoned potatoes cut-side down.
- Cook without stirring for 8–10 minutes, until they develop a crisp, golden-brown crust.
- Stir in the minced garlic and cook another 2–3 minutes until fragrant.
- Transfer the potatoes to a plate and keep warm.
Step 3: Sear the Steaks
- Pat steaks dry with paper towels (this helps with browning).
- Season generously with salt and black pepper on both sides.
- Increase skillet heat to medium-high and drizzle in a bit of olive oil.
- Place steaks in the hot skillet and sear for about 3–4 minutes per side for medium-rare (adjust time depending on your preferred doneness).
- In the last 2 minutes of cooking, add butter, smashed garlic cloves, rosemary, and thyme to the skillet.
- Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics. This creates a deep, herb-infused flavor.
Step 4: Rest the Steaks
- Transfer the steaks to a cutting board and let them rest for 5–7 minutes. This allows the juices to redistribute, keeping the meat tender and juicy when sliced.
Step 5: Combine Everything
- Return the potatoes to the skillet with any leftover herb butter. Toss to coat, reheating them gently.
- Slice the steak against the grain into strips.
- Arrange the sliced steak on top of the garlicky potatoes or serve side by side.
- Sprinkle everything with fresh parsley for a final burst of color and flavor.
Tips for Success
- Pan choice matters: A cast-iron skillet is ideal because it retains high heat, creating a perfect sear on both potatoes and steak.
- Don’t overcrowd the pan: Cook the potatoes in batches if necessary; crowding prevents proper browning.
- Use room temperature steak: Let the steak sit out for 20–30 minutes before cooking for more even doneness.
- Check doneness with a thermometer:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well done: 160°F+
- Finish with acid: A squeeze of lemon juice or drizzle of balsamic glaze can brighten the richness of the dish.
Variations
- Garlic Parmesan Version: Toss the roasted potatoes with grated Parmesan before serving.
- Spicy Twist: Add red pepper flakes or cayenne to the potato seasoning for heat.
- Vegetable Boost: Add sautéed mushrooms, asparagus, or green beans to the skillet for extra color and nutrition.
- Different Cuts: Swap ribeye for flank steak or skirt steak; just adjust cooking time since leaner cuts cook faster.
Serving Suggestions
This dish pairs beautifully with:
- A simple green salad with vinaigrette.
- Roasted seasonal vegetables.
- A glass of red wine such as Cabernet Sauvignon or Malbec.
- Warm crusty bread to soak up the garlic herb butter.
Make-Ahead and Storage
- Potatoes: Can be roasted earlier in the day and reheated in the skillet.
- Steak: Best cooked fresh, but leftovers can be sliced thin and used in sandwiches, wraps, or salads.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid drying out the steak.
Final Thoughts
This Garlic Herb Potatoes and Beef Steak Skillet is proof that you don’t need complicated recipes to create something flavorful, hearty, and satisfying. The potatoes are buttery and crisp, the steak is tender and juicy, and the herbs tie everything together in one harmonious dish. With just one skillet, you get a meal that feels indulgent but is simple enough for any night of the week.
