Garlic Steak and Potatoes
Savor the ultimate one-skillet dinner with this Garlic Steak and Potatoes recipe, a hearty and flavorful meal perfect for weeknight dinners or special gatherings. Juicy, tender cubes of seared ribeye or sirloin steak pair beautifully with golden, crispy baby potatoes, all tossed in a luxurious garlic-rosemary butter sauce that infuses every bite with rich, herby flavor. With just 40 minutes from start to finish, this easy yet elegant dish combines minimal prep with maximum wow-factor. Garnished with fresh parsley for a pop of color and freshness, this dish is a surefire crowd-pleaser that’s not only delicious but also perfect for skillet cooking lovers. Enjoy this irresistible combination of steakhouse-worthy flavor and comfort food vibes—all in the convenience of a single pan!
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Recipe Information
Ingredients
- 1 pound Ribeye steak (or sirloin steak)
- 1.5 pounds Baby potatoes (halved)
- 5 Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh rosemary (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Trim any excess fat from the steak and cut it into 1-inch cubes. Pat the steak cubes dry with paper towels to help them sear properly. Season the cubes with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Wash and halve the baby potatoes. Toss them in a mixing bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat a large skillet or cast-iron pan over medium heat. Add the seasoned potatoes flat-side down in a single layer and cook for about 5-7 minutes without stirring, until golden and crispy. Flip the potatoes, reduce the heat to medium-low, and cook for an additional 5 minutes until tender. Remove the potatoes from the pan and set them aside.
In the same skillet, increase the heat to medium-high and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Once the butter is melted and sizzling, add the steak cubes in a single layer. Sear for about 2 minutes on one side until browned, then flip and sear the other side for another 2 minutes. Remove the steak from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet along with the minced garlic and chopped rosemary. Stir for about 30 seconds until fragrant.
Return the cooked potatoes and steak to the skillet. Gently toss everything together to coat in the garlic-rosemary butter. Cook for 1-2 minutes until heated through.
Remove from heat, garnish with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 5.6 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4423 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
