This skillet version of garlic butter steak and potatoes is my go-to for nights when I want something impressive without fuss. I first put this together on a wet October evening when friends stopped by last-minute and my pantry was only half-ready for a dinner party. The combination of quick-seared petite steaks and caramelized baby potatoes, all finished with an herb-scented garlic butter, felt indulgent and yet incredibly easy — the kind of dish that gathers everyone at the table and prompts immediate seconds.

What makes this preparation special is the way simple ingredients perform together: the high-heat sear locks in a juicy crust on each steak while the potatoes roast through beside them, picking up savory pan fond and melted butter. It’s fast, forgiving, and perfect for both weeknight family meals and relaxed weekend dinners. I often double the potatoes if company is coming; they disappear every time.

Ingredients

• Petite steaks (2–4): Choose 4–6 ounce cuts such as petite sirloin or trimmed ribeye for even cooking; look for steaks about 1 inch thick so they sear quickly and finish in the oven. If buying supermarket packaged steaks, pick ones with good marbling for extra flavor.
• Baby potatoes (2–4 lb): Small gold or red baby potatoes are best — they cook quickly and caramelize well when diced. Aim for similarly sized pieces so they cook evenly; if your potatoes are larger, halve or quarter them.
• Salt & pepper: Coarse kosher salt and freshly cracked black pepper give better texture and flavor than pre-ground table salt. Season generously on both steaks and potatoes.
• Olive oil (1 tbsp): Use a high-smoke-point extra-virgin or light olive oil for searing; the oil helps build a brown crust before the butter goes in.
• Salted butter (2–6 tbsp): Softened butter is mixed with garlic and herbs — plan roughly 1 tbsp per steak and 2 tbsp for the potatoes. Salted butter deepens the savory profile and helps brown the potatoes.
• Garlic (2 tsp minced): Fresh minced garlic provides a bright, aromatic hit that melts into the butter; avoid powder here for the finishing compound butter.
• Herbs & seasoning: 1 tsp dried Italian herb blend plus 1 tsp each chopped fresh thyme and parsley for finishing. Fresh herbs brighten the plate and perfume the butter as it melts.

Instructions

Preheat and prepare the butter:Preheat the oven to 400°F. In a small bowl, combine 2–6 tablespoons softened salted butter with 2 teaspoons minced garlic and 1 teaspoon dried Italian herbs; mash until smooth. Keeping this compound butter ready ensures it melts evenly over the steaks and potatoes when they come out of the oven.Season the steaks:Pat steaks dry with paper towels to remove surface moisture — this helps achieve a better sear. Season generously on both sides with kosher salt, freshly cracked black pepper and a light dusting of garlic powder. Let them sit 5–10 minutes at room temperature while the pan heats.Sear the steaks:Heat a large oven-safe skillet (preferably cast iron) over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the steaks and sear 2–3 minutes per side until a deep brown crust forms. Use tongs to flip; don’t overcrowd the pan. Transfer steaks to a plate and tent loosely with foil.Brown the potatoes:Add the diced potatoes to the hot skillet and season with salt, pepper and garlic powder. Sauté, stirring occasionally, about 3–5 minutes until edges are browned and some pieces start to crisp. Push the potatoes to one side of the pan to make room for the steaks.Combine and roast:Return the seared steaks to the skillet beside the potatoes, nestling them in so both get oven heat. Transfer the skillet to the preheated oven and roast 15–20 minutes, checking potatoes with a fork for tenderness and steaks for desired doneness (use an instant-read thermometer — 125°F for rare, 135°F medium-rare, 145°F medium).Finish with garlic butter and herbs:Remove skillet from oven. Immediately place a dollop (about 1 tablespoon) of the compound butter on each steak and spread the remaining butter over the potatoes. Let the butter melt for 1–2 minutes, then gently toss the potatoes so they are coated. Sprinkle with chopped fresh thyme and parsley before serving.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to an airtight container. Refrigerate for up to 3 days; when reheating, warm gently in a 325°F oven to preserve steak juiciness rather than microwaving, which can toughen meat. Potatoes can be reheated in a skillet over medium heat with a small pat of butter to refresh crisp edges. For longer storage, freeze potatoes separately in a freezer-safe bag for up to 3 months and thaw refrigerated overnight before reheating.

Ingredient Substitutions

If petite steaks aren’t available, use 1-inch-thick top sirloin, flank, or skirt steak trimmed and cut into portions; adjust oven time for thickness. Swap salted butter for unsalted if you prefer tighter salt control and add an extra pinch of kosher salt to the compound butter. For a dairy-free option, replace butter with vegan margarine or olive oil blended with roasted garlic paste; note the finish will be slightly less rich. Swap baby potatoes for fingerlings or Yukon golds cut into similar bite-sized pieces for even cooking.

Serving Suggestions

Serve slices of steak alongside the golden potatoes with a simple green salad dressed in lemon vinaigrette to cut the richness, or offer sautéed green beans or roasted Brussels sprouts for a vegetable component. For a cozy dinner, place steaks on a wooden board and spoon potatoes alongside, finishing with extra chopped parsley and flaky sea salt. Crusty bread is great for sopping up melted garlic butter, and a glass of medium-bodied red wine pairs beautifully.

Cultural Background

This skillet approach borrows from classic pan-roasting techniques used in many Western kitchens where a high-heat sear is followed by oven finishing to ensure even cooking. Pairing meat with potatoes is a longstanding comfort-food tradition across Europe and the Americas — hearty, economical, and adaptable. The garlic herb butter echoes French compound butter techniques (beurre composé) that lift simple proteins with concentrated flavors.

Seasonal Adaptations

Summer: Add halved cherry tomatoes and a squeeze of lemon after roasting for brightness. Fall/Winter: Stir roasted mushrooms and a tablespoon of anchovy paste into the butter for deeper umami. Spring: Finish with extra fresh herbs like tarragon or chives and serve with a light asparagus salad. Holiday: Double the garlic butter and serve family-style for a festive gathering; the aroma of melting herb butter feels particularly celebratory.

Meal Prep Tips

Prep the compound butter up to 3 days ahead and keep refrigerated, wrapped in plastic. Dice potatoes and store submerged in cold water in the fridge for up to 24 hours to prevent darkening. Season steaks and let them rest at room temperature right before cooking; for quick weeknight assembly, have your skillet and oil preheated to sear immediately. Portion cooked leftovers into meal-size containers with a fresh herb garnish for efficient lunches.

Ultimately, this garlic butter skillet is about joyful, uncomplicated cooking — a technique-forward dish that shines with minimal ingredients and a warm finish. Try it once and I bet you’ll make it a regular in rotation.