Juicy steak cubes and golden Yukon Gold potatoes come together in one sizzling skillet, coated in rich garlic herb butter. This hearty dinner delivers bold flavor, crisp edges, and tender bites, all with minimal prep and easy cleanup. It’s the kind of comforting meal that feels special enough for weekends but simple enough for busy weeknights.

Why You’ll Love This Recipe

This dish is fast, filling, and deeply satisfying. Everything cooks in one pan, which means less mess and more flavor as the steak and potatoes soak up the seasoned butter together. The ingredients are simple and affordable, yet the result tastes like something from a steakhouse. It reheats well, making it great for leftovers or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds steak, cut into bite-sized cubes (sirloin or New York strip)
2 pounds Yukon Gold potatoes, peeled and cubed
3 teaspoons salt, divided
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (optional)
2 tablespoons olive oil, divided

For the garlic butter
6 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
2 tablespoons garlic, minced
1 teaspoon salt

For garnish
Fresh parsley
Red pepper flakes

Directions

In a small bowl, combine the salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the seasoning mixture evenly into two portions.

In another bowl, mix the softened butter with minced garlic, chopped parsley, and salt until smooth. Set aside at room temperature.

Place the steak cubes in a large bowl and add the Worcestershire sauce, browning sauce if using, and half of the seasoning mixture. Toss until the steak is evenly coated. Set aside.

Bring a pot of salted water to a boil. Add the cubed potatoes and parboil for 5 to 6 minutes, just until slightly tender. Drain well and let steam dry for a minute. Toss the potatoes with the remaining seasoning mixture and 1 tablespoon of olive oil.

Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the steak cubes in a single layer and sear for 5 to 7 minutes, turning to brown all sides. Remove the steak from the skillet and set aside.

In the same skillet, add the potatoes. Cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until golden and crisp on the outside and tender inside.

Return the steak to the skillet. Add the garlic butter and gently toss until everything is evenly coated and glossy. Remove from heat and garnish with fresh parsley and red pepper flakes.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

You can swap Yukon Gold potatoes for red potatoes or russet potatoes, keeping the cubes uniform for even cooking. Add sliced mushrooms or onions to the skillet for extra depth. For a spicier version, increase the red pepper flakes or add a pinch of chili powder to the seasoning mix. Fresh thyme or rosemary can be mixed into the butter for a different herb profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a skillet over medium heat with a small drizzle of oil until warmed through. The oven also works well at 350°F for about 8 to 10 minutes. Avoid microwaving if possible, as it softens the potatoes.

FAQs

What cut of steak works best for this recipe?

Sirloin and New York strip are ideal because they stay tender and flavorful when quickly seared.

Can I make this recipe without a cast iron skillet?

Yes, any heavy-bottomed skillet will work, but cast iron gives the best crust.

Why parboil the potatoes first?

Parboiling ensures the potatoes cook through while still getting crispy edges in the skillet.

Can I prepare any parts of this dish ahead of time?

You can cube and season the steak and potatoes ahead of time, but cook just before serving for best results.

Is the browning sauce necessary?

No, it is optional and mainly adds deeper color and slight richness.

Can I use dried parsley instead of fresh?

Yes, use about 2 teaspoons dried parsley in the butter if fresh is unavailable.

How do I prevent the steak from overcooking?

Sear the steak quickly over high heat and remove it from the pan while the potatoes cook.

Can I add vegetables to this dish?

Yes, mushrooms, bell peppers, or green beans work well when added during the potato cooking stage.

Does this recipe work for meal prep?

Yes, it reheats well and keeps its flavor for several days.

Can I make this less spicy?

Simply omit the red pepper flakes or reduce the amount to taste.

Conclusion

Garlic butter steak with Yukon potatoes is a reliable, crowd-pleasing dinner that delivers big flavor without complicated steps. With crisp potatoes, juicy steak, and rich garlic butter tying everything together, it’s the kind of recipe that earns a permanent spot in your weekly rotation.

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