Garlic Butter Steak and Potatoes 7 Foolproof Ways to Win Dinner
Juicy marinated sirloin bites and crispy baby potatoes finished in a rich garlic butter sauce. This one-pan Garlic Butter Steak and Potatoes delivers steakhouse flavor on a weeknight timeline, with chef tips for perfect sear, texture, and seasoning.
Equipment
- Large Skillet
- Mixing Bowl
- Tongs
- Wooden spoon
Ingredients
For the Steak Marinade
- 1.5 lb sirloin steak cut into 1-inch cubes
- 1/3 cup soy sauce low sodium
- 1 tbsp olive oil
- 1 tbsp Sriracha sauce adds gentle heat
For the Potatoes and Finish
- 1.5 lb baby potatoes halve if larger
- 1 tbsp olive oil for crisping potatoes
- 3 tbsp butter divided
- 5 cloves garlic minced
- 1 tbsp Italian seasoning
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Marinate steak: In a medium bowl, whisk soy sauce, 1 tbsp olive oil, and Sriracha. Add steak cubes, toss to coat, and set aside while you cook the potatoes (even 15 minutes boosts flavor).
- Crisp potatoes: Heat a large skillet over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. Add potatoes cut-side down; cook ~8 minutes, stirring occasionally, until browned and fork-tender. Transfer to a plate.
- Aromatics and sear: In the same skillet add remaining 2 tbsp butter, garlic, and Italian seasoning; cook 30 seconds until fragrant. Spread marinated steak in a single layer (reserve leftover marinade). Sear 1 minute undisturbed, then toss and sear 1 minute more to develop a crust.
- Glaze and combine: Pour reserved marinade over steak; simmer ~1 minute to coat. Return potatoes to skillet and toss until warmed through. Season with salt and black pepper to taste.
- Serve: Remove from heat and serve immediately. Garnish with chopped parsley or a sprinkle of Parmesan for a restaurant-style finish.
- Storage: Refrigerate leftovers up to 3 days or freeze up to 3 months in airtight containers. Reheat in a skillet for best texture or microwave ~3 minutes on medium. From frozen, thaw overnight and warm in a 350°F (176°C) oven ~15 minutes.
Notes
Butter + oil: Using both raises the smoke point and prevents butter solids from burning while retaining rich flavor.
Cook potatoes first: They need extra time and the steak marinates meanwhile.
Do not overcook: For juicy sirloin, keep the sear quick and hot.
Flavor twists: Swap Italian seasoning for thyme or rosemary; add smoked paprika for depth.
Garnish ideas: Fresh parsley, Parmesan, or a squeeze of lemon to brighten.
Cook potatoes first: They need extra time and the steak marinates meanwhile.
Do not overcook: For juicy sirloin, keep the sear quick and hot.
Flavor twists: Swap Italian seasoning for thyme or rosemary; add smoked paprika for depth.
Garnish ideas: Fresh parsley, Parmesan, or a squeeze of lemon to brighten.