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Garlic Herb Steak and Potato Skillet

Garlic Herb Steak and Potato Skillet

Sizzling steak, crispy gold potatoes, and a glossy garlic-herb butter all in one skillet. Weeknight-easy, steakhouse-delicious.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.25 lb sirloin steak, cut into 1-inch pieces trimmed
  • 1.25 lb baby Yukon gold potatoes, halved
  • 2 tbsp olive oil divided
  • 1.25 tsp kosher salt plus more to taste
  • 1 tsp black pepper freshly ground
  • 0.75 tsp paprika
  • 0.5 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • 0.25 cup low-sodium beef broth
  • 3 tbsp unsalted butter
  • 2.5 tsp garlic, minced
  • 1.5 tsp fresh rosemary, chopped
  • 1.5 tsp fresh thyme, chopped
  • 0.25 tsp crushed red pepper flakes optional
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Pat steak dry. Toss with paprika, onion powder, 1/2 tsp salt, 1/2 tsp pepper, and Worcestershire. Set aside.
  • Warm 1 tbsp oil in a large skillet over medium-high heat. Add potatoes cut-side down.
  • Season potatoes with 1/2 tsp salt and a pinch of pepper. Sear until golden, 4–5 minutes.
  • Pour in broth, cover, and steam until just tender, 6–8 minutes. Transfer potatoes to a plate.
  • Add remaining 1 tbsp oil. Sear steak in two batches until browned, 2–3 minutes per side. Move to the plate.
  • Lower heat to medium. Melt butter in the skillet. Stir in garlic and cook until fragrant, 30–60 seconds.
  • Splash in lemon juice and scrape up browned bits. Return potatoes and toss to coat, crisping 1–2 minutes.
  • Return steak with any juices. Fold in rosemary, thyme, and red pepper flakes. Warm 1 minute.
  • Finish with parsley. Taste and adjust salt and pepper. Serve hot from the skillet.

Notes

Swap sirloin with ribeye or New York strip for extra richness. Add sliced mushrooms with the potatoes or stir in blanched green beans at the end for greens. For a creamier finish, whisk a spoonful of Dijon into the garlic-butter. Leftovers reheat well in a skillet over medium heat; splash in a bit of broth to keep everything moist.
This recipe is an original creation inspired by classic Garlic Herb Steak and Potato Skillet flavors. All ingredient ratios and instructions are independently developed.