This garlic herb potatoes and steak skillet is packed with flavor. Juicy seared steak, golden potatoes, fresh herbs—ready in 30 mins.
I wasn’t trying to impress anyone.
It was one of those ugh-I-have-to-cook-again kind of nights. The kind where you open the fridge three times, hoping something exciting magically appears. Instead, I found steak I had defrosted and totally forgot about, and a sad little bag of baby potatoes in the back of the pantry—some of them sprouting slightly (don’t judge). And a bunch of leftover herbs from another recipe I had ambitious plans for last week. Classic.
So, I did what I always do when I don’t know what I’m doing—I threw everything into one pan and hoped for the best. And honestly? This Garlic Herb Potatoes and Steak Skillet turned out so good I had to stop myself from eating straight out of the pan standing at the stove. You know that moment where you take a bite and go “oh… okay!” with a little head nod? Yeah, that happened.
It reminded me of the dinners my dad used to make on Sundays—meat, potatoes, something sizzling in butter. Nothing fancy, just solid, comforting food that fills the house with the kind of smell that makes people wander into the kitchen asking, “What are you making?” That’s what this is. Simple, rustic, and hits all the right notes.
Why You’ll Love This Garlic Herb Potatoes and Steak Skillet Recipe?
Here’s the thing: I don’t always want to fuss with dinner. Some nights, I want something that tastes like it took effort… but actually didn’t. Enter this skillet situation. It’s like your go-to jeans: dressed up enough for guests, comfy enough for a solo night in.
You’ve got:
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Steak with a golden sear that makes you feel a little proud of yourself.
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Crispy-edged baby potatoes that soak up the buttery, herby magic.
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And garlic. Because always garlic.
And it’s all made in one pan. No fancy gadgets. No oven. Just a skillet, some staples, and maybe a splash of wine if you’re feeling it (in the food or the glass—I’m not here to judge).
Ingredient Notes:
Not a lot. And that’s the beauty of it. You probably have most of this already.
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NY Strip Steak (5 lbs): I used a couple thick strips I had in the freezer. Cut into strips, they cook fast and stay juicy. You can totally use less. Or another cut. Or whatever’s on sale.
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Olive Oil (1 tbsp): Just enough to get things going in the skillet.
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Baby Golden Potatoes (1 lb): Creamy inside, crispy outside. Halve or quarter them depending on your mood (or how lazy you feel).
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Butter (2 tbsp): One for the potatoes, one for the steak. You could use more. I won’t stop you.
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Garlic (3 cloves, minced): Honestly, I eyeballed this. Add more if you’re in a garlic mood.
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Herbs (1 tsp each of rosemary, thyme, oregano): I used dried because my fresh ones had gone limp. Still great.
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Salt and Pepper: Taste as you go. Seriously.
How To Make Garlic Herb Potatoes and Steak Skillet?
Step 1: Potatoes first.
Grab your skillet, heat it up, then add the olive oil and a tablespoon of butter. Once that’s bubbling a little, toss in your potatoes with the herbs, salt, and pepper. Stir occasionally, but let them sit enough to get that crispy edge. About 5 minutes or so until they’re just tender. Don’t overthink it. Set them aside and try not to eat half before the steak goes in. (Been there.)
Step 2: Steak time.
In the same skillet, toss in the other tablespoon of butter. When it melts, add your sliced steak. Spread it out and let it be for a minute so it can sear. Stir once or twice, cook it to your doneness—medium for me, always—and just enjoy how good it smells.
Step 3: Put it all together.
Throw the potatoes back in with the steak. Give everything a gentle stir to coat in all that garlicky, buttery goodness. Take a bite. Close your eyes. Adjust seasoning if needed. Or don’t. Honestly, it’s hard to mess this up.
That’s it. Dinner’s ready.
Want To Save This Recipe?
Storage Options:
Store leftovers in a container with a tight lid and toss it in the fridge. Reheats great in a skillet. If you use the microwave, try adding a splash of water or broth so it doesn’t dry out.
It’ll keep for about 3 days, but I bet it’s gone before then.
Variations and Substitutions:
I love a recipe that doesn’t freak out if you change something. Here are a few swaps I’ve tried:
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Different Steak: Sirloin, ribeye, even flank steak works. Just slice it thin.
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Different Potatoes: Red potatoes, Yukon golds, sweet potatoes—go wild.
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Herb Freestyling: Basil? Sure. Sage? Go for it. No rules here.
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Garlic Level: Double it if it’s been “one of those days.”
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Toss in Veggies: Mushrooms, zucchini, green beans—add whatever needs using up in the fridge drawer.
What to Serve with Garlic Herb Potatoes and Steak Skillet?
It’s a full meal, honestly. But if you want extras:
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Crusty bread: To soak up every bit of that herby butter.
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Simple green salad: Something lemony. Something fresh.
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Wine: A bold red or something dry and crisp. Or sparkling water in a wine glass because… vibes.
Frequently Asked Questions:
Do I need a cast iron skillet?
Nah. It helps, sure—but any big skillet with a decent bottom will work fine.
Can I make it ahead?
You can prep the steak and potatoes earlier in the day and then just cook it all when you’re ready. It’s best fresh, though.
Is it okay to use frozen steak?
Yes, just thaw it fully and pat it dry before cooking so it sears properly.
I’ve made this Garlic Herb Potatoes and Steak Skillet more times than I can count now, mostly because it’s easy, reliable, and genuinely delicious. It makes me feel like I’ve got it together even on days when the laundry’s still in the washer (from two days ago), and I can’t remember what I opened the fridge for.
It’s that kind of meal. Cozy. Forgiving. Unpretentious. The kind you eat straight from the pan in your sweatpants while scrolling Instagram, and still feel like you just ate something special.
So if you try it, I hope it hits you the same way. And if you tweak it, I wanna hear what you did. Tag me. Message me. Or just tell me how many cloves of garlic you used (the more the better, obviously).
Stay cozy, stay fed, and go easy on yourself.
Can’t wait to hear how it turns out.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Herb Potatoes and Steak Skillet
Ingredients
- 5 pounds New York strip steak sliced into strips
- 1 tablespoon olive oil
- 1 pound baby golden potatoes quartered or halved
- 2 tablespoons unsalted butter divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic minced
- Salt and freshly ground black pepper to taste
Instructions
Cook the Potatoes:
- In a large skillet over medium-high heat, combine the olive oil and 1 tablespoon of butter. Once the butter has melted, add the prepared potatoes. Sprinkle in the oregano, thyme, rosemary, salt, and pepper. Cook the potatoes, stirring occasionally, for approximately 3 to 5 minutes or until they are golden and fork-tender. Remove the potatoes from the skillet and set aside.
Cook the Steak:
- In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced steak. Cook the steak for several minutes, stirring occasionally, until it reaches your preferred level of doneness.
Combine and Serve:
- Return the cooked potatoes to the skillet with the steak. Stir to combine and reheat the potatoes. Adjust seasoning with additional salt and pepper if needed. Serve immediately while hot.
Notes
- Double-check seasoning labels, particularly pre-mixed herb blends and butter, to avoid hidden gluten or additives.
- Use a gluten-free steak cut without marinades or flavorings that contain wheat derivatives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
