Some meals just feel like home, and this is one of them. A juicy steak seared to perfection, golden potatoes crisped in the same skillet, and everything bathed in garlic butter and fresh herbs. It’s hearty, comforting, and the kind of dinner that makes everyone at the table pause after the first bite. Best part? It all comes together in one pan.

Recipe Info

Cuisine: American Comfort
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~520 per serving

Why You’ll Love It

✅ One-pan meal, easy cleanup.
✅ Steakhouse flavors without leaving your kitchen.
✅ Crispy potatoes cooked in steak drippings—pure magic.
✅ Perfect for weeknights or a cozy weekend dinner.

Ingredients

2 ribeye or sirloin steaks (about 1 lb / 450 g each, 1 inch thick)
1 ½ lbs (680 g) baby potatoes, halved
3 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp fresh rosemary, chopped (or ½ tsp dried)
1 tsp fresh thyme, chopped (or ½ tsp dried)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Equipment

Large cast iron skillet (or heavy-bottom pan)
Tongs
Sharp knife & cutting board

Step-by-Step Instructions

Step 1 – Cook the Potatoes

Heat skillet over medium heat with 2 tbsp olive oil.
Add halved potatoes, cut side down, and season with salt and pepper.
Cook 12–15 minutes, turning occasionally, until golden and tender. Remove and set aside.

Step 2 – Sear the Steaks

Pat steaks dry with paper towels and season generously with salt and pepper.
Add 1 tbsp olive oil to the skillet and increase heat to high.
Sear steaks 3–4 minutes per side for medium-rare (adjust time for your preferred doneness). Remove and let rest 5 minutes.

Step 3 – Make the Garlic Herb Butter

Lower heat to medium. Add butter to the skillet until melted.
Stir in garlic, rosemary, and thyme, cooking for 30–60 seconds until fragrant.
Return potatoes to the pan and toss in the garlic butter.

Step 4 – Serve

Slice steak against the grain.
Serve with buttery potatoes, drizzle pan juices over the top, and garnish with parsley.

Pro Tips

Let steak rest before slicing—this keeps it juicy.
Don’t overcrowd the skillet; cook in batches if needed.
Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Swap herbs to your liking—oregano, sage, or chives all work beautifully.

Variations

Veggie Boost: Toss in green beans or asparagus during the last 5 minutes.
Spicy Kick: Add red pepper flakes to the garlic butter.
Different Cut: Try filet mignon, New York strip, or even pork chops.

Serving & Storage

Serve: Fresh from the skillet with a crisp side salad or roasted veggies.
Store: Refrigerate leftovers in an airtight container up to 3 days.
Reheat: Warm steak gently in a skillet with a little butter (avoid microwave to keep it tender).

FAQs

Q: Can I use a different type of potato?
Yes—Yukon gold or russet potatoes work, just cut into small chunks.

Q: Can I make this dairy-free?
Swap butter for olive oil or vegan butter.

Q: Do I need a cast iron skillet?
It’s ideal for searing, but any heavy-bottom pan works.