Let Me Tell You About This Garlic Butter Steak and Potatoes Thing…
If you’ve ever stood in the kitchen at 6:30pm, staring into the fridge, wondering what the heck to do with the random bits you’ve got—hey, you’re not alone. Garlic butter steak and potatoes is my last-minute lifesaver, and honestly? It’s saved me from ordering takeaway (again) more times than I’d care to admit. The first time I made this was actually the result of burning the chicken I’d intended to cook (don’t ask, it was a long day), and the combo just stuck. Now it’s basically my culinary security blanket. Plus, the smell of sizzling garlic and butter? It’s like the best kind of edible hug.
Why You’ll Love This (Trust Me, I Make It All the Time)
I make this when I really can’t be fussed faffing around with fancy stuff, but I still want something that tastes like I didn’t totally give up. My family goes crazy for it—especially my youngest, who claims the crispy potato bits are better than chips (which is high praise in this house). There was a spell where I tried to get fancy with rosemary and thyme, but actually, the basic version is what everyone asks for. (And if you’re like me and always seem to set off the smoke alarm, this recipe is pretty forgiving. Just open a window and power through.)
What You’ll Need (A Few Swaps Are Fine, Honestly)
- 2 decent-sized steaks (ribeye is my go-to but I’ve used sirloin, even flank steak in a pinch—my grandmother always insisted on grass-fed, but regular works too)
- 4 medium potatoes (I love Yukon Golds but I just use whatever’s rolling around in the veg drawer)
- 5 cloves garlic (or more, who’s counting? Sometimes I use the pre-chopped stuff if I’m feeling lazy)
- 3-4 tablespoons butter (salted, but unsalted works if that’s what you’ve got—just add a pinch more salt)
- Olive oil (a couple of glugs)
- Salt & pepper (freshly cracked if you can, but honestly, regular table salt is totally fine)
- Fresh parsley (optional, mainly for looks, but I like how it smells)
Alright, Let’s Get Cooking!
- Cut the potatoes into rough chunks—no need to get all precise, just aim for bite-size. I leave the skin on (less work and more flavor, I say).
- Parboil the potatoes for about 6-8 minutes. Drain and let them steam a bit. Sometimes I skip this if I’m in a rush, but the potatoes get way crispier if you do it.
- Heat a big skillet—cast iron if you’ve got it—with a glug of olive oil. Toss the potatoes in and let them sizzle. Don’t crowd the pan; they’ll just steam and you’ll lose the crispy magic.
- When the potatoes are nearly golden (I usually sneak a taste here), push them to one side. Add another splash of oil if the pan looks dry.
- Season the steaks liberally with salt and pepper, then lay them in the hot pan. Listen for that sizzle! Sear each side for, hmm, about 2-3 minutes a side for medium rare, but honestly, just go by touch or cut and peek if you’re unsure. No shame.
- Add the butter and garlic (I just smash the cloves with the side of my knife). As it melts, spoon the garlicky butter over the steaks. Don’t worry if it looks a bit weird at this stage—it always does. The smell is worth it.
- Let the steaks rest on a plate, cover with foil. This is when I scrape up the tasty steak bits and mix them into the potatoes. If I’ve got parsley, I’ll chop some up and throw it in now.
- Slice the steak and serve with the potatoes. If there’s any leftover garlic butter in the pan, drizzle it over the whole lot. No such thing as too much.
Stuff I Figured Out (After Some Messy Attempts)
- If you skip the parboil, the potatoes are fine, just not as crisp. But also, less washing up, so swings and roundabouts.
- Once I tried adding mushrooms, but they made everything a bit soggy. Maybe just serve them on the side.
- Don’t walk away from the pan—these steaks go from perfect to sad pretty quick.
Mix It Up! (What Worked… and What Didn’t)
- I once swapped potatoes for sweet potatoes—honestly, a bit too sweet for my taste, but maybe you’ll love it.
- Swapping parsley for chives is tasty, but probably don’t use dried herbs; they get lost here.
- Chicken works in place of steak if you’re out of beef, but it’s a totally different vibe. Still, not bad.
Do You Need Fancy Tools?
I swear by my cast iron skillet, but I’ve managed with a cheap nonstick pan too. If you don’t have either, a roasting tray in a hot oven works—just brown the steaks under the grill for a bit at the end. Actually, I did that once when all my pans were in the sink…
Storing the Leftovers (If There Are Any)
Stick leftovers in an airtight container in the fridge; they’ll keep for maybe 2 days. Though honestly, in my house it never lasts more than a day! I actually think it tastes even better cold, but that might just be me.
How I Like to Serve It
I usually just pile everything on a big platter and let people dig in. Sometimes I’ll serve it with a simple green salad or roasted broccoli if I’m feeling virtuous. My cousin insists on ketchup, which I find mildly offensive but hey—each to their own.
If I Could Do It Over… (Pro Tips)
- I once tried rushing the steak and ended up with a chewy disaster. Let it rest, even if you’re starving.
- If the pan starts smoking too much, turn down the heat—don’t try to power through. Learned that the hard way.
- Don’t skimp on the butter. I did once and it was missing something. Fat equals flavor here, sorry not sorry!
People Always Ask Me… (FAQ)
- Can I use margarine instead of butter? Uh, you can, but it’s not quite the same. Butter’s what brings the magic. Maybe try ghee if you’re dairy free?
- How do you get potatoes super crispy? Parboil them, don’t crowd the pan, and don’t keep poking them. I know it’s tempting but let ‘em do their thing.
- What’s the best steak for this? Honestly, whatever’s on sale. Ribeye is lush, but I’ve used supermarket sirloin and it was grand.
- Can I make this in advance? Sure, but it’s best fresh. You can reheat in a pan to keep the potatoes crispy-ish, but they’ll never be quite the same. Still edible, though!
- Where do you get your cast iron pan? Mine’s secondhand, but for new ones, Lodge pans are great. If you’re in the UK, ProCook has some good ones too.
Oh, and slightly off-topic, but if you ever find yourself with leftover garlic butter, try spreading it on a toasted baguette. It’s ridiculously good. I may or may not have done that and called it dinner once.
Ingredients
- 1 lb (450g) sirloin steak, cut into 1-inch cubes
- 1 lb (450g) baby potatoes, halved
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
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1Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halved baby potatoes, season with salt and pepper, and cook for 10-12 minutes until golden and tender. Remove potatoes from the skillet and set aside.
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2Add the remaining olive oil to the skillet. Add the steak cubes, season with salt, pepper, and dried thyme. Sear the steak for 2-3 minutes per side until browned and cooked to your desired doneness. Remove steak from the skillet and set aside.
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3Reduce heat to medium. Add butter to the skillet and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
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4Return the cooked potatoes and steak to the skillet. Toss everything together in the garlic butter sauce for 2-3 minutes until well coated and heated through.
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5Sprinkle with chopped fresh parsley before serving. Enjoy your garlic butter steak and potatoes hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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