Indulge in the delicious flavors of our Garlic Butter Steak and Potato Skillet! Perfectly cooked steak and crispy potatoes with an aromatic garlic butter sauce.
Ingredients:
– 1.5 lbs ribeye steak, cut into pieces
– 1 lb baby potatoes, halved
– 4 tablespoons unsalted butter
– 5 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley for garnish
Directions:
1. In a large skillet, heat olive oil over medium-high heat. Add the potatoes, cut side down, and cook until golden and crispy, about 10 minutes. Remove and set aside.
2. In the same skillet, add the steak pieces. Season with salt and pepper to taste. Cook until desired doneness, about 4-5 minutes per side for medium-rare. Remove and set aside with the potatoes.
3. Reduce heat to low and add butter to the skillet. Once melted, add the garlic, rosemary, and thyme. Sauté for 1-2 minutes, until fragrant.
4. Return the steak and potatoes to the skillet. Toss in the garlic butter mixture until well coated. Garnish with fresh parsley before serving.
Recipe Card
Garlic Butter Steak and Potatoes Skillet
Ingredients
- – 1.5 lbs ribeye steak cut into pieces
- – 1 lb baby potatoes halved
- – 4 tablespoons unsalted butter
- – 5 cloves garlic minced
- – 1 tablespoon fresh rosemary chopped
- – 1 tablespoon fresh thyme chopped
- – Salt and pepper to taste
- – 2 tablespoons olive oil
- – Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the potatoes, cut side down, and cook until golden and crispy, about 10 minutes. Remove and set aside.
- In the same skillet, add the steak pieces. Season with salt and pepper to taste. Cook until desired doneness, about 4-5 minutes per side for medium-rare. Remove and set aside with the potatoes.
- Reduce heat to low and add butter to the skillet. Once melted, add the garlic, rosemary, and thyme. Sauté for 1-2 minutes, until fragrant.
- Return the steak and potatoes to the skillet. Toss in the garlic butter mixture until well coated. Garnish with fresh parsley before serving.