Description
Sizzling garlic butter steak and potatoes skillet delivers restaurant-quality comfort right in your kitchen, letting you create a mouthwatering dinner without complicated techniques. Crispy potato edges, juicy steak, and rich garlic butter sauce guarantee a satisfying meal that comes together faster than ordering takeout.
Ingredients
Scale
Protein:
- 2 lbs ribeye steak
Starches:
- 1.5 lbs baby potatoes
Seasonings and Fats:
- 4 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Pat your ribeye steak completely dry using paper towels, then generously season both sides with 1 tsp salt and ½ tsp black pepper.
- Slice 1.5 lbs baby potatoes into even halves, ensuring uniform sizes for consistent cooking.
- Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until surface visibly shimmers and looks rippling hot.
- Carefully place seasoned steak into the hot skillet, cooking exactly 4 minutes on first side without moving to develop a perfect golden-brown crust.
- Flip steak and cook opposite side for 4-5 minutes, targeting an internal temperature of 135°F for medium-rare doneness.
- Transfer steak to a cutting board, letting it rest while preserving cooking juices in the skillet.
- Add potato halves cut-side down into the same skillet, allowing them to crisp for 5-6 minutes without stirring.
- Lower skillet temperature to medium-low and melt 4 tbsp butter slowly until it becomes golden and fragrant.
- Finely mince 5 cloves of garlic and sprinkle into melted butter, stirring continuously for 30-45 seconds.
- Drop fresh rosemary and thyme sprigs into the skillet, gently coating potatoes with aromatic garlic butter.
- Continue cooking potatoes an additional 3-4 minutes, occasionally turning to achieve even golden-brown edges.
- Slice rested steak against the grain into thin, diagonal strips approximately ½-inch thick.
- Return sliced steak to skillet for 1-2 minutes, allowing meat to warm and absorb surrounding garlic butter flavors.
- Remove herb sprigs before serving, then plate steak and potatoes together, drizzling remaining buttery pan juices on top.
Notes
- Always pat the steak completely dry to ensure a perfect golden-brown sear that seals in all the delicious juices.
- Cut potatoes into consistent sizes so they cook evenly and develop that perfect crispy exterior.
- Use a cast-iron skillet for the best heat distribution and to create a beautiful caramelized crust on both steak and potatoes.
- Letting the steak rest after cooking allows the meat’s juices to redistribute, keeping every bite tender and flavorful.
- Prep Time: 5-7 minutes
- Cook Time: 15-18 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 790 kcal
- Sugar: 1 g
- Sodium: 1300 mg
- Fat: 56 g
- Saturated Fat: 23 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 140 mg