I love how this dish brings together two classics—steak and potatoes—without the need for a grill or multiple pans. Everything cooks in one skillet, which makes cleanup a breeze. The garlic-herb butter adds richness and ties everything together, making the whole dish feel restaurant-worthy. It’s quick enough for a weeknight and impressive enough for company.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2–4 petite steaks (*sirloin, filet, or ribeye work well) Salt and pepper, to taste Garlic powder, to taste 1 tablespoon olive oil 2–4 pounds baby potatoes, diced 2–6 tablespoons salted butter (1 tablespoon per steak, plus 2 tablespoons for potatoes) 2 teaspoons minced garlic 1 teaspoon dried Italian herb blend 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh parsley
Directions
Prep and Season I preheat the oven to 400°F. In a small bowl, I mash together the butter, garlic, and Italian herbs to make a quick garlic herb butter. I season the steaks on both sides with salt, pepper, and garlic powder.
Sear the Steaks I heat a skillet over medium-high heat, drizzle in the olive oil, and sear the steaks for 2–3 minutes per side until they develop a nice golden-brown crust. Then I transfer them to a plate and set them aside.
Cook the Potatoes In the same skillet, I add the diced baby potatoes and season generously with salt, pepper, and garlic powder. I sauté them for 3–5 minutes, stirring occasionally, until they start to brown.
Return the Steaks and Bake I push the potatoes to one side of the skillet and return the steaks to the other side. Then I place the skillet in the preheated oven and bake for 15–20 minutes, or until the potatoes are fork-tender and the steak is cooked to my preferred doneness.
Finish with Butter and Herbs Right after removing the skillet from the oven, I place a dollop of garlic herb butter on each steak and the remaining butter over the potatoes. I let the butter melt, then gently stir the potatoes to coat them. I finish by sprinkling fresh thyme and parsley on top before serving.
Servings and timing
This recipe serves 4 people and takes about 30 minutes total — around 10 minutes of prep and 20 minutes of cook time.
Variations
I sometimes use sweet potatoes instead of baby potatoes for a sweeter twist.
For extra flavor, I marinate the steaks for 30 minutes in olive oil, garlic, and herbs before cooking.
To make it spicy, I add a pinch of red pepper flakes to the herb butter.
If I’m low on time, I microwave the potatoes for a few minutes before browning to speed up the oven time.
I switch up the herbs with rosemary or sage, depending on what I have.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over medium heat for the best texture or in the microwave if I’m short on time.
FAQs
What kind of steaks work best?
Petite cuts like sirloin, filet mignon, or ribeye all work well. I look for steaks that are about 1 inch thick for even cooking.
Can I use a different type of potato?
Yes! I’ve used Yukon Gold, red potatoes, and even fingerlings. I just make sure to dice them small so they cook through quickly.
Do I need an oven-safe skillet?
Yes, or I transfer everything to a baking dish after searing if my skillet isn’t oven-safe.
How do I know when the steak is done?
I use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
Can I make this without the butter?
Sure, but the butter adds a lot of flavor. If I’m avoiding dairy, I use olive oil or a dairy-free butter alternative with garlic and herbs.
Conclusion
This Steak and Potatoes Skillet is one of those meals that feels both comforting and impressive. The combination of golden potatoes, perfectly seared steak, and melted garlic butter is hard to beat—and the best part is that it all comes together in just one pan. Whether I’m making a cozy dinner at home or serving guests, this dish always delivers.
This one-pan steak and potatoes skillet is hearty, flavorful, and ready in just 30 minutes. Juicy seared steaks and crispy potatoes are finished with herb garlic butter for the ultimate comfort dinner.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner, One-Pan Meals, Skillet
Method:Skillet Searing, Oven Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
2–4 petite steaks (*see note below)
Salt and pepper, to taste
Garlic powder, to taste
1 tablespoon olive oil
2–4 pounds baby potatoes, diced
2–6 tablespoons salted butter (soft, one tablespoon per steak, plus 2 tablespoons for potatoes)
2 teaspoons minced garlic
1 teaspoon dried Italian herb blend
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
Note: Petite sirloin or filet medallions work well. Adjust quantity based on serving size and preference.
Instructions
Prep Butter & Season Steaks:
Preheat oven to 400°F (200°C).
In a small bowl, mash together butter, garlic, and dried Italian herbs.
Season steaks generously with salt, pepper, and garlic powder on both sides.
Sear Steaks:
Heat a large oven-safe skillet over medium-high heat.
Add olive oil and sear steaks for 2–3 minutes per side, until browned.
Transfer steaks to a plate and set aside.
Cook Potatoes:
Add diced baby potatoes to the same skillet.
Season with salt, pepper, and garlic powder, and sauté for 3–5 minutes until golden and starting to crisp.
Bake:
Push potatoes to one side of the pan and return steaks to the other side.
Transfer skillet to the preheated oven and bake for 15–20 minutes, or until potatoes are fork-tender and steak reaches your desired doneness.
Add Garlic Butter & Herbs:
Immediately after removing from oven, place a dollop of garlic herb butter on each steak and spread remaining butter over the potatoes.
Let it melt and coat everything.
Stir potatoes to fully coat in butter.
Sprinkle with fresh thyme and parsley before serving.
Notes
Adjust steak doneness by reducing or increasing bake time.
For crispier potatoes, spread them out evenly and avoid overcrowding the pan.
Substitute fresh herbs with dried if needed, using 1/3 the amount.
A cast iron or heavy-bottomed skillet is ideal for even cooking.
