Name: Skillet Steak and Potatoes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoon olive oil; 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); 1 tablespoon minced garlic (divided); 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme; divided); 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary; divided); 1/2 teaspoon salt (or to taste; divided); 1/2 teaspoon freshly ground black pepper (or to taste; divided); 1/2 teaspoon red pepper flakes (divided); 6 tablespoon unsalted butter (divided into 2 tablespoons and 4 tablespoons); 1 1/2 pounds steak (about 2 large or 4 smaller steaks); 1 tablespoon minced garlic (remaining from total 2 tablespoons; divided); 1 teaspoon fresh thyme (remaining; divided); 1 teaspoon fresh rosemary (remaining; divided); 1/2 teaspoon salt (remaining; divided); 1/2 teaspoon freshly ground black pepper (remaining; divided); 1/2 teaspoon red pepper flakes (remaining; divided); 3 tablespoon shredded Parmesan cheese (optional but recommended)

There's just something so comforting about a warm skillet sizzling with tender steak and buttery potatoes. This Skillet Steak and Potatoes Recipe brings that cozy, hearty vibe to your table with just one pan and simple ingredients—perfect for both busy weeknights and relaxed weekends.

A white pan with a thick black rim holds a cooked meal with two main layers. On the left side, there are thin slices of browned steak with a pink center sprinkled with small green herbs. On the right side, there are golden yellow potato wedges cooked with a slightly crispy texture, also sprinkled with green herbs and small bits of grated light cheese. A wooden spatula rests on the top right edge of the pan. The background is 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 Skillet Steak and Potatoes Recipe
Top Tip
How to Serve Skillet Steak and Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Skillet Steak and Potatoes Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this skillet steak and potatoes recipe because it’s one I keep coming back to when I want something satisfying but fuss-free. It combines garlic, fresh herbs, and butter in a way that just sings—all cooked right in one pan.

One-Skillet Wonder: No need for multiple pots or pans—everything cooks together and cleans up quickly.
Perfectly Balanced Flavors: Garlic butter, thyme, and rosemary make the steaks and potatoes pop with fresh, comforting flavor.
Juicy Steak Every Time: Using a thermometer and resting the meat ensures a tender and perfectly cooked steak, no guesswork.
Flexible and Customizable: You can swap herbs or adjust spices easily to fit your taste or whatever you have on hand.

Ingredients & Why They Work

This lineup of ingredients is simple but smart. The baby Yukon gold potatoes hold their shape and crisp up without falling apart, while fresh herbs elevate the garlic butter to something special. Choosing the right cut of steak and making sure your skillet can handle high heat really makes all the difference here.

Flat lay of fresh baby Yukon gold potatoes cut in halves and quarters, a medium yellow onion peeled and thinly sliced vertically, whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of minced garlic, a small white ceramic bowl of fresh thyme sprigs, a small white ceramic bowl of fresh rosemary sprigs, a small white ceramic bowl of coarse sea 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 of unsalted butter chunks, two thick raw steaks with marbled fat, and a small white ceramic bowl of shredded Parmesan cheese, all arranged in perfect symmetry 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: Adds a light base for sautéing the potatoes and onions while contributing subtle fruitiness.
Baby Yukon Gold Potatoes: Their creamy texture and thin skin are ideal for pan roasting with a slight crisp.
Yellow Onion: Sliced thin, they caramelize just enough without overpowering the dish.
Minced Garlic: Fresh garlic imparts that rich, aromatic flavor that infuses both the potatoes and steaks.
Fresh Thyme and Rosemary: These herbs add an earthy brightness and a hint of piney flavor that pairs beautifully with beef.
Salt and Pepper: Essential for seasoning the meat and veggies to bring out their natural flavors.
Red Pepper Flakes: A gentle kick of heat that lifts the whole recipe without dominating.
Unsalted Butter: Creates a luscious finish with creamy, browned notes for everything in the skillet.
Steak: Go for your favorite cuts like ribeye, sirloin, or NY strip—something with good marbling makes it extra juicy.
Parmesan Cheese (Optional): A sprinkle of shredded Parmesan on top adds a nice salty, nutty touch that I love.

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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 the things I enjoy about this skillet steak and potatoes recipe is how easy it is to tweak. Whether you’re craving a little more heat or want to swap out the herbs for something seasonal, this recipe adapts beautifully to what you love or have on hand.

Variation: I’ve tried it with smoked paprika instead of red pepper flakes for a smoky twist, which my family really enjoyed.
Herb Swaps: If you don’t have fresh rosemary or thyme, dried versions work great—just halve the amount since dried herbs are more concentrated.
Steak Choices: Using tenderloin will make the steaks ultra soft, while sirloin offers a leaner, beefier bite.
Vegetarian Option: Swap steak for thick-cut portobello mushrooms to keep that meaty texture with the same flavorful potatoes.

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

A white plate stacked on two other white plates holds a serving of cooked sliced steak and roasted yellow potatoes. The steak is on the right side, showing a juicy, tender texture with shades of brown and pink. The left side has several golden yellow roasted potato pieces with a slightly crisp outside and browned edges, mixed with bits of onion and herbs, topped with a small green thyme sprig. A silver fork and a steak knife with a white handle lay on the right edge of the plate. The background is a white marbled texture with a pan of more potatoes and meat blurred out in the upper left, and a small green herb bunch in the middle right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Skillet Ready and Sauté the Potatoes

Start by preheating your oven to 400°F and dicing the baby Yukon gold potatoes into bite-sized pieces—splitting them right down the middle if they’re small, or into quarters if they’re a bit bigger. Heat the olive oil over medium-high heat in a large oven-safe skillet (cast iron is my favorite here for its heat retention). Toss in the potatoes and sliced onions, then sprinkle half the garlic, thyme, rosemary, salt, pepper, and red pepper flakes evenly over the top. Stir everything so it’s well coated, then cook for about 5 minutes, flipping occasionally until the potatoes start to get that beautiful golden crust and the onions are translucent. Trust me, this step sets the stage for flavor and texture that feels homemade and comforting.

Step 2: Add Butter and Finish the Potatoes in the Oven

Stir in 2 tablespoons of butter and let it melt fully, coating the potatoes and onions. Then, transfer your skillet to the preheated oven and roast for 15 to 20 minutes until the potatoes are fork-tender. This finish in the oven gives everything a lovely soft inside with just a little crispness on the edges. Use a pot holder to carefully remove the skillet, then scoop out the potatoes onto a plate or bowl and cover with foil to keep warm while you cook the steak.

Step 3: Sear the Steaks with Garlic Butter and Herbs

Place the same skillet back on medium heat and add the remaining 4 tablespoons of butter along with the rest of the garlic, herbs, salt, pepper, and red pepper flakes. Stir continuously to melt the butter and marry the flavors—this is where the magic happens. Add your steaks to the skillet and let them sear undisturbed on the first side. Depending on thickness and desired doneness, flip the steaks according to a reliable timing chart (medium-rare generally needs about 3-4 minutes per side). Always use a digital thermometer to check the temperature, aiming to remove the steak when it’s about 5°F below your target temp because it continues to cook while resting. Rest your steaks on a cutting board or plate for 5 to 10 minutes—don’t skip this step, it locks in those juicy flavors.

Step 4: Warm the Potatoes and Serve

While your steaks rest, pop the potatoes back into the skillet to warm up gently in the remaining butter and herbs. After resting, slice the steak against the grain—it helps keep the meat tender—and mix it back in with the potatoes. A sprinkle of freshly shredded Parmesan on top is optional but highly recommended for that extra touch of richness and flavor. Serve it straight away for the best experience!

Top Tip

Over the years making this skillet steak and potatoes recipe, I’ve found the best way to nail perfectly cooked steak every time is to rely on your meat thermometer and patience during resting. It transforms the texture and flavor in ways you won’t believe.

Use the Right Skillet: Cast iron or heavy stainless steel works best to get a good sear and withstand oven heat without warping.
Don’t Skip Resting: Let the steak rest off heat to let juices redistribute—this is key for juicy, tender meat.
Season Generously: Butter and herbs might sound rich, but they tame the deep flavors beautifully; adjust salt and pepper to your palate.
Watch Your Heat: Too high and you risk burning the butter; keep it medium and steady for the best aroma without smoke.

How to Serve Skillet Steak and Potatoes Recipe

Skillet Steak and Potatoes - Serving Suggestion

Garnishes

I usually garnish this dish with a sprinkle of freshly shredded Parmesan cheese because it adds a delightful salty, nutty touch right as you serve. Sometimes, I also scatter a few extra fresh thyme leaves or a quick squeeze of lemon juice for brightness when I want to lighten things up.

Side Dishes

Since the steak and potatoes recipe is quite hearty on its own, I keep sides simple—like a crisp green salad with a lemon vinaigrette or some steamed green beans tossed with a little garlic butter. Roasted asparagus or sautéed mushrooms also pair beautifully if you’re craving extra veggies.

Creative Ways to Present

For special occasions, I like to plate the steak slices atop the golden potatoes and scatter microgreens for a pop of color. Serving it family-style in the skillet adds a cozy, rustic feel that always impresses guests without any extra hassle.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and find they keep well for up to four days. When reheating, I add a small splash of water or broth before warming to keep the potatoes tender and the steak juicy.

Freezing

This skillet steak and potatoes actually freeze pretty well if you portion them into meal-sized containers. Thaw overnight in the fridge before reheating to preserve texture and flavor best.

Reheating

I reheat leftovers gently in the microwave on medium power or warm them in a low oven to prevent drying out. Sometimes a light drizzle of olive oil or a small pat of butter helps revive the richness perfectly.

Frequently Asked Questions:

What cut of steak is best for this skillet steak and potatoes recipe?

I recommend cuts like ribeye, sirloin, or New York strip because they have enough marbling to stay juicy while cooking quickly in a skillet. However, you can also use filet mignon if you prefer something more tender and lean. Avoid very thin cuts—they can overcook too fast and become tough.

Can I use dried herbs instead of fresh for this recipe?

Yes! Dried herbs can work well here. Since dried herbs are more concentrated, use about half the amount called for fresh. For example, 1 teaspoon dried thyme equals roughly 2 teaspoons fresh. Adding them during the cooking process ensures their flavors have time to bloom.

How do I know when the steak is cooked to my liking?

The best way is to use a digital meat thermometer. For rare, aim for an internal temperature of 125°F; medium-rare is 130–135°F; medium is 140–145°F. Pull steaks off the heat about 5°F below your target since they continue to cook while resting. This method reliably produces juicy, perfectly cooked steak without guesswork.

Can I make this recipe ahead of time?

You can prepare the potatoes a day ahead and store them in the fridge, then reheat in the oven while cooking the steaks fresh right before serving. While the whole dish is best served immediately, leftovers keep well refrigerated for 3-4 days, making it convenient to enjoy later with gentle reheating.

Final Thoughts

The first time I made this skillet steak and potatoes recipe, I was hooked by how easy it was and how every bite felt like a little celebration. Now, it’s a go-to in my kitchen whenever I want a meal that’s quick but feels special and satisfying. Give it a try—you’ll love how effortlessly you can create a mouthwatering dish with just one skillet and a handful of ingredients.