Garlic Butter Steak and Potatoes (One Pot)

An overhead view of Garlic Butter Steak Bites and Potatoes in a large black cast-iron skillet garnished with chopped Italian parsley and coarse sea salt.

Garlic Butter Steak and Potatoes (One Pot)

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 554kcal

Author: Kris Longwell

This 30-minute Garlic Butter Steak Bites and Potatoes recipe features tender New York strip and crispy baby gold potatoes tossed in a rich, savory garlic herb butter. It’s a foolproof, one-pan meal that brings steakhouse-quality flavor to your kitchen with minimal cleanup.

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Equipment

1 large skillet (12") preferably cast-iron

Ingredients

1½ lbs strip steak or sirloin, or ribeye, cut into 1-inch cubes
salt and pepper
1 teaspoon smoked paprika
2 tablespoon olive oil divided
4 tablespoon unsalted butter divided
1½ lbs baby gold potatoes halved, see NOTES
6 cloves garlic minced
1 tablespoon fresh thyme chopped, or 1 teaspoon dried
1 tablespoon Italian parsley chopped, for garnish (optional)
coarse sea salt for finishing (optional)

Instructions

Place the cubed steak on a platter or plate and liberally season it with salt, pepper, and 1 tablespoon smoked paprika. Toss to coat. Set aside while you cook the potatoes.
1½ lbs strip steak, salt and pepper, 1 teaspoon smoked paprika
In a large skillet, preferably cast-iron, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the potatoes, cut-side down, and leave them undisturbed for 4 to 5 minutes, or until lightly browned on the bottoms. Stir them in the pan occasionally until nicely browned and tender when pierced with a sharp knife, about 10 to 15 minutes. Remove the potatoes to a plate.
2 tablespoon olive oil, 4 tablespoon unsalted butter, 1½ lbs baby gold potatoes
Turn the heat to high and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add the steak cubes in a single layer and leave them undisturbed for about 1 minute, until lightly seared and charred on the underside. Flip and sear them for another minute or so until browned, and a little crust has formed in places.
Lower the heat to medium. Add the remaining 2 tablespoon butter, garlic, and thyme. Toss to coat. Return the potatoes to the pan and stir until they are coated. Let them cook for about 1 to 2 minutes. Season with a pinch more of salt and pepper.
6 cloves garlic, 1 tablespoon fresh thyme
Remove from the heat and garnish with chopped parsley and a light sprinkling of coarse sea salt (if desired). Serve at once!
1 tablespoon Italian parsley, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Potato Substitutions: If you cannot find baby gold potatoes, you can substitute them with red bliss potatoes or large Yukon Golds cut into ½-inch cubes. If using Russet potatoes, it is best to peel them first, as their skins are thicker and can become tough when pan-fried.
The Golden Rule for Steak: For the best sear, always pat your steak cubes completely dry with a paper towel before seasoning. Any surface moisture will create steam, preventing that beautiful brown crust from forming.
Don’t Burn the Garlic: Always add the minced garlic during the final 2 minutes of cooking. Garlic burns very quickly at high temperatures, and adding it too early will make the entire dish taste bitter.
Cast Iron is Best: A large cast iron skillet is the preferred tool for this recipe because it retains heat exceptionally well, ensuring your potatoes get crispy and your steak gets a restaurant-quality sear.
Resting Time: Let the pan sit off the heat for 2–3 minutes before serving. This short rest allows the juices in the steak bites to redistribute, making every piece tender and juicy.
Uniform Cuts: To ensure everything finishes at the same time, try to keep your potato cubes and steak bites roughly the same size (about ½ to ¾ of an inch).

Nutrition