Name: Steak and Potatoes Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 pounds baby Yukon gold potatoes (diced in half or quartered to create bite sized pieces); 1 medium yellow onion (peeled and sliced thinly, vertically); 2 tablespoons minced garlic (divided); 2 teaspoons fresh thyme (or 1 teaspoon dried thyme; divided); 2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary; divided); 1 teaspoon salt (or to taste; divided); 1 teaspoon freshly ground black pepper (or to taste; divided); 1 teaspoon red pepper flakes (divided); 2 tablespoons olive oil; 6 tablespoons unsalted butter (divided); 1 1/2 pounds steak (about 2 large or 4 smaller steaks); 3 tablespoons shredded Parmesan cheese (optional but recommended for garnishing)

There’s something about the sizzling aroma of butter, garlic, and herbs mingling with perfectly seared steak and golden potatoes that just draws everyone into the kitchen. This Steak and Potatoes Skillet Recipe is one of those go-to dishes that feels truly satisfying, balancing hearty, comforting flavors with surprisingly simple prep.

The image shows a large white round pan filled with two main layers of food. On the left side, there are thin slices of cooked steak with a light brown color and slight pink in the middle, sprinkled with fresh green herbs. On the right side, there are many golden roasted potato wedges with a crispy texture, also topped with fresh herbs and small white shreds of cheese. A wooden cooking utensil rests on the right edge of the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Steak and Potatoes Skillet Recipe
Top Tip
How to Serve Steak and Potatoes Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Steak and Potatoes Skillet Recipe

Why You'll Love This Recipe

This Steak and Potatoes Skillet Recipe has been one of my favorites for years because it strikes that perfect balance of rich, savory steak paired with tender, butter-kissed potatoes—all made in one pan! It’s straightforward enough for a weeknight, yet satisfying and a little indulgent for weekend dinners.

One-pan magic: Everything cooks in a single skillet, making cleanup a breeze, and flavors meld beautifully.
Perfectly balanced seasonings: Fresh herbs and garlic butter create layers of flavor without overpowering the natural steak goodness.
Versatility: You can easily swap herbs or add a favorite veggie, making it simple to tailor to your taste.
Reliable results: With clear steps and helpful tips, you’ll nail the perfect sear and tender potatoes every time.

Ingredients & Why They Work

Every ingredient in this Steak and Potatoes Skillet Recipe plays its role in creating a harmonious dish. The baby Yukon gold potatoes roast up tender with just enough crisp edges. The garlic and herbs infuse a buttery richness, while the steak—well-seasoned and seared—provides that hearty centerpiece.

Flat lay of fresh halved and quartered baby Yukon gold potatoes, a medium yellow onion sliced vertically, two whole uncracked brown eggs, two large raw steaks with marbling, fresh thyme sprigs, fresh rosemary sprigs, a small white ceramic bowl of minced garlic, a small white ceramic bowl of coarse salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of red pepper flakes, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with unsalted butter chunks, and a small white ceramic bowl of shredded Parmesan cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps get the potatoes golden and adds a subtle fruity note without overpowering.
Baby Yukon gold potatoes: Their thin skins mean you can leave them unpeeled and they crisp up beautifully.
Yellow onion: Adds natural sweetness and depth as it softens alongside the potatoes.
Minced garlic: Divided between potatoes and steak for consistent garlicky goodness.
Fresh thyme & rosemary: These herbs bring an earthy aroma that pairs wonderfully with beef and potatoes.
Salt and freshly ground black pepper: Seasoning is key here; it brings out the best flavors without masking anything.
Red pepper flakes: Just a touch to gently wake up the palate with some heat.
Unsalted butter: Melts into everything, creating that rich, silky finish.
Steak (your preferred cut): I recommend cuts like ribeye or sirloin but choose whatever you love for flavor and tenderness.
Shredded Parmesan (optional): Adds a subtle nutty kiss when sprinkled on top before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Steak and Potatoes Skillet Recipe is how easy it is to tweak based on what you have on hand or your mood. I often swap rosemary for sage in fall, or sprinkle a pinch of smoked paprika for a subtle smoky twist.

Variation: I once added sliced mushrooms and bell peppers with the onions, which brought extra earthiness and color—such a crowd-pleaser!
Dietary modification: For a lighter version, I sometimes swap butter for avocado oil, though it changes the flavor slightly but still delicious.
Spice it up: Crank up the red pepper flakes or add a dash of cayenne for a spicier kick if you prefer heat.

Step-by-Step: How I Make Steak and Potatoes Skillet Recipe

A white plate holds two main layers: on the left side are golden-yellow, roasted potato wedges with slightly crispy edges and some scattered browned bits, topped with a small green herb sprig. On the right side lie several thin slices of cooked beef steak, showing a juicy pink center and a browned crust. A silver fork and a steak knife rest on the right edge of the plate. The plate is stacked on two similar white plates with subtle gray rims. The whole scene is set on a white marbled surface, with a portion of a black pan and some green herbs blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Roast Those Potatoes

Start by preheating your oven to 400°F. Dice the baby Yukon gold potatoes into bite-sized pieces—halves or quarters work best to get crisp edges while keeping them tender inside. Heat the olive oil in a large, oven-safe skillet over medium-high heat, then add the potatoes and sliced onions. Sprinkle half the garlic, thyme, rosemary, salt, pepper, and red pepper flakes evenly over the pan. Toss everything to coat and then cook, stirring occasionally, for about 5 minutes. You want the potatoes lightly golden and the onions translucent.

Step 2: Butter Up and Bake

Stir in 2 tablespoons of butter and let it melt into the mix—this is where the magic starts. Transfer your skillet to the oven and bake for 15-20 minutes until the potatoes are tender and ready to melt in your mouth. Carefully remove the skillet, scoop the potatoes out, set them aside under foil to keep warm, and get ready for the steak.

Step 3: Sear the Steak Like a Pro

Place the skillet back on the stove over medium heat and add the remaining butter, garlic, herbs, salt, pepper, and red pepper flakes. Stir continuously until the butter melts into a fragrant sauce. Add your steaks, letting them sear undisturbed. Flip according to your desired doneness—using a meat thermometer here is a game changer. Pull the steaks when they're about 5 degrees below your target temperature to allow for rest.

Step 4: Rest, Rewarm, and Serve

Rest the steaks on a cutting board for 5 to 10 minutes—this keeps them juicy. Meanwhile, toss the potatoes back into the skillet so they gently warm again in that leftover buttery goodness. Slice the steak against the grain, add it back in with the potatoes, and hit it with a sprinkle of Parmesan if you’re feeling fancy. Serve immediately and watch your family or guests dig in.

Top Tip

Mastering this Steak and Potatoes Skillet Recipe really comes down to a few simple hacks I’ve learned after many tries—these make a big difference in your results.

Preheat your skillet well: Starting with a hot pan ensures a nice sear that locks in steak juices.
Don’t skip resting: Resting your steak lets the juices redistribute, so slicing it immediately won’t dry it out.
Use a thermometer: Trust me on this—guessing steak doneness is a recipe for disappointment. I always pull mine out just before the ideal temp for perfect carryover cooking.
Butter for the win: Adding butter in stages keeps the skillet flavorful and creates that irresistible garlicky sauce coating both steak and potatoes.

How to Serve Steak and Potatoes Skillet Recipe

Garnishes

I love finishing this dish with a quick sprinkle of shredded Parmesan cheese—adds a little salty, nutty hit. Sometimes I also throw on chopped fresh parsley or a few thyme leaves for a pop of color and fresh earthiness.

Side Dishes

This skillet is a meal on its own, but if you want to round it out, a simple green salad or steamed green beans work beautifully. For a heartier occasion, roasted Brussels sprouts or a quick garlic sautéed spinach complements it perfectly.

Creative Ways to Present

For special dinners, I like to plate sliced steak slices fanned over a bed of those crispy potatoes, topped with microgreens or edible flowers. A cozy skillet set straight on the table adds a rustic, inviting touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they stay good for up to four days. The key for me is separating the steak from the potatoes if I’m storing long-term, so flavors don’t get too mingled.

Freezing

While I’ve frozen the potatoes separately without much issue, I’m a bit more cautious with steak freezing since it can change texture slightly. If you freeze, wrap the meat tightly with foil and plastic wrap to avoid freezer burn, then thaw slowly in the fridge overnight.

Reheating

To reheat, I prefer using a skillet over the microwave for both potatoes and steak to help maintain texture. If you do microwave, use short bursts and cover to keep moisture in without overcooking.

Frequently Asked Questions:

What’s the best cut of steak to use for this skillet recipe?

Ribeye and sirloin are great options because they balance tenderness and flavor well. However, you can use any good-quality cut like strip steak or filet mignon, depending on your preference and budget. Just adjust cooking times accordingly since thicker cuts take longer.

Can I make this recipe dairy-free?

Yes! To make this Steak and Potatoes Skillet Recipe dairy-free, simply substitute the unsalted butter with a plant-based butter or use olive oil for cooking. The flavors will still come through beautifully, especially with the fresh herbs and garlic.

How do I know when the potatoes are perfectly cooked?

The potatoes should be fork-tender but still hold their shape. When poked with a fork, they should slide off easily without feeling mushy. You’ll notice they have a golden exterior with a soft, creamy interior—this contrast is what makes them irresistible.

Is it necessary to rest the steak after cooking?

Absolutely! Resting the steak for 5-10 minutes after cooking lets the juices redistribute evenly throughout the meat. Skipping this step often results in a loss of moisture when you cut into it, leading to a drier steak. The rest also allows the temperature to level out, giving you consistent doneness.

Final Thoughts

This Steak and Potatoes Skillet Recipe has become one of those dishes I always recommend when friends ask for a straightforward yet impressive meal. It’s comforting, full-flavored, and lets you relax knowing the hard work is done in one pan. Try it your way, invite some loved ones over, and see how quickly this one becomes a favorite in your rotation, too.