Name: Easy Steak and Potatoes Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons 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); 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); 6 tablespoons unsalted butter; 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 incredibly satisfying about a hearty, all-in-one skillet meal that hits all the right comfort notes. This Easy Steak and Potatoes Skillet Recipe lets you enjoy tender, juicy steak alongside golden, buttery potatoes without messing up a ton of dishes. It’s simplicity and flavor, all cooked in one pan—what’s not to love?

The image shows a white pan filled with two main layers inside. On the left side, there are thin slices of cooked beef that are brown with some pink spots, showing a juicy texture, topped with small green herb sprigs. On the right side, there is a large pile of golden brown potato wedges that have a slightly crispy look, sprinkled with light shreds of white cheese and bits of green herbs. A light wooden spoon rests at the edge on the right. 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 Easy Steak and Potatoes Skillet Recipe
Top Tip
How to Serve Easy Steak and Potatoes Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Steak and Potatoes Skillet Recipe

Why You'll Love This Recipe

I remember the first time I tried this skillet recipe—everything just came together so effortlessly, and the aroma of garlic, herbs, and sizzling butter filled the kitchen in a way that made my mouth water before the first bite. This is one of those go-to dishes I always keep in my back pocket for busy weeknights or when friends drop by unexpectedly.

One-Pan Wonder: You get a full meal—steak and potatoes—made in just one skillet, making cleanup a breeze.
Perfect Balance: Crispy, golden potatoes meet tender, juicy steak, seasoned with fresh herbs and garlic for a rich flavor punch.
Versatile & Customizable: Easy to tweak with your favorite herbs, spice levels, or even different steak cuts.
Speed Meets Comfort: Ready in about 35 minutes, making it ideal for a quick yet comforting dinner that everyone will love.

Ingredients & Why They Work

Each ingredient plays an important role here, working together to create that perfect blend of textures and flavors. Choosing fresh herbs and quality steaks is key to elevating this simple dish into something memorable. Plus, Yukon Gold potatoes are the perfect starchy side thanks to their creamy interior and ability to crisp up nicely.

Flat lay of fresh baby Yukon gold potatoes halved and quartered, a medium yellow onion thinly sliced vertically, two whole uncracked brown eggs, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with minced garlic, fresh thyme sprigs, fresh rosemary sprigs, a small white ceramic bowl of coarse salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl containing red pepper flakes, several chunks of unsalted butter stacked neatly, two raw large steaks with rich marbling, and a small white ceramic bowl holding shredded Parmesan cheese, all arranged with perfect symmetry in realistic proportions 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 crisp the potatoes and onions while adding a subtle fruitiness.
Baby Yukon gold potatoes: Their buttery texture crisps up beautifully on the outside but stay tender inside.
Yellow onion: Adds sweetness and depth after caramelizing gently.
Minced garlic: Pungent and aromatic, it’s the backbone of that rich garlic butter flavor.
Fresh thyme & rosemary: These herbs bring woodsy, earthy notes that complement the steak perfectly.
Salt & freshly ground black pepper: Essential to bring out the natural flavors of the meat and potatoes.
Red pepper flakes: Just a hint of spice to keep your taste buds intrigued without overwhelming.
Unsalted butter: Adds richness and helps create a luscious garlic herb butter sauce.
Steak: Choose your favorite cut, but keep it about 1 ½ pounds for right proportions and cooking times.
Shredded Parmesan cheese (optional): Adds a nice salty, nutty finish if you want to elevate the dish further.

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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 Easy Steak and Potatoes Skillet Recipe is how easy it is to adjust into your own spin. Whether you want it more garlicky, spicier, or loaded with different veggies, the recipe is like a canvas waiting for your creativity.

Variation: I often swap in fresh mushrooms or bell peppers during the potato baking step for a veggie boost that’s just as tasty.
Diet-Friendly: For a lower-carb option, swap the potatoes for cauliflower florets—they crisp up nicely too.
Spice Level: Not a fan of heat? Cut back on the red pepper flakes, or for an extra kick, add a sprinkle of smoked paprika.

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

The image shows a white plate with a thick silver rim, stacked on two other white plates with the same design, placed on a white marbled surface. On the top plate, there are two main layers of food: on the left side, golden brown roasted potato pieces with a slightly crispy texture and some herbs mixed in, and on the right side, medium-rare cooked steak strips with a juicy inside and seared edges. A small green herb sprig lies on top of the potatoes near the steak. To the right of the steak, there is a silver fork and a steak knife with an engraved handle resting on the plate. Behind the plate, a dark pan filled with more cooked steak and potatoes is partially visible, along with a sprig of fresh rosemary on the white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear Potatoes with Onions

Start by preheating your oven to 400°F. I like dicing my baby Yukon gold potatoes into bite-sized pieces—either halves or quarters depending on size—so they cook evenly and crisp up nicely. Heat your olive oil in a large, oven-safe skillet (I prefer cast iron for this). Add the potatoes and thinly sliced onions, then sprinkle with half the garlic, thyme, rosemary, salt, pepper, and red pepper flakes. Toss everything well and cook over medium-high heat for about 5 minutes, stirring occasionally. You’re aiming for lightly golden potatoes and soft, translucent onions—this is where that scrumptious base flavor starts coming together.

Step 2: Bake the Potatoes

Stir in 2 tablespoons of butter and let it melt into those potatoes. Then, pop the whole skillet in the oven for 15 to 20 minutes until the potatoes are fork-tender and perfectly cooked through. This part ensures they’re soft inside while keeping a slight crisp on the edges—a total winner in my kitchen.

Step 3: Remove Potatoes and Prepare for Steak

After baking, carefully take the skillet out with pot holders—those handles get hot! Use a slotted spoon or spatula to transfer the potatoes onto a plate or bowl, cover with foil to keep warm, and set aside. Now it’s time for the star of the show: the steak.

Step 4: Sear Your Steaks in Garlic Herb Butter

Put the skillet back on medium heat and add the remaining 4 tablespoons of butter, remaining garlic, herbs, salt, pepper, and red pepper flakes. Stir constantly until everything melts into one fragrant, golden butter sauce. Then add your steaks, cooking undisturbed on one side — a great sear is the secret to flavor here. Flip according to your preferred doneness: rare, medium, or well-done. I always use a meat thermometer for precision—remember to pull the steak when it’s about 5°F shy of your target temperature because it’ll keep cooking while resting.

Step 5: Rest, Slice, and Serve

Remove your steaks and let them rest for 5 to 10 minutes—this step is crucial for juicy, tender meat. Meanwhile, return the potatoes gently to the pan to warm through. Then slice the steaks against the grain and add the sliced meat back into the skillet with the potatoes. If you’re feeling fancy, sprinkle some freshly grated Parmesan on top before serving. That little touch really ups the flavor game.

Top Tip

After making this recipe a handful of times, I’ve learned that a few small details make a big difference. Here are my go-to tips to help you nail this Easy Steak and Potatoes Skillet Recipe just like I do every time.

Use a Proper Skillet: Cast iron or stainless steel are your best friends here—nonstick pans won’t give you that golden, crispy sear and won’t handle the oven heat as well.
Don’t Skip the Resting Time: I know it’s tempting to dive in right after cooking, but resting lets the juices redistribute, making your steak tender and juicy.
Temperature Check: Invest in a good digital meat thermometer—guessing can lead to overcooking or undercooking, and this step takes the guesswork out.
Butter and Herbs: Melting the butter with garlic and herbs before searing the steak creates a savory sauce that bastes your meat and potatoes for maximum flavor.

How to Serve Easy Steak and Potatoes Skillet Recipe

Garnishes

I love topping this skillet meal with a sprinkle of freshly shredded Parmesan cheese—it adds a subtle salty, nutty layer that pairs beautifully with the buttery potatoes. Fresh chopped parsley also adds a pop of color and a touch of brightness that balances the richness perfectly.

Side Dishes

Since this skillet dish is pretty hearty, I usually like to keep sides light and fresh. A crisp green salad with a vinaigrette or some steamed broccoli with a squeeze of lemon work beautifully. Sometimes I throw together a quick arugula salad with cherry tomatoes and shaved Parmesan for a peppery kick on the side.

Creative Ways to Present

For special occasions, I’ve served this one skillet feast family-style right on the dining table, letting everyone dig in together. A drizzle of balsamic glaze over the top adds an elegant touch, and popping a few roasted cherry tomatoes in the skillet before serving brings a fresh burst of color and flavor that guests adore.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and refrigerate them. This dish keeps beautifully for up to 4 days. I find reheating in a skillet on medium low heat helps maintain that lovely crispness on the potatoes better than microwave alone.

Freezing

I’ve frozen the steak and potatoes wrapped tightly in foil and a freezer bag, and it holds up remarkably well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently to keep texture and flavor intact.

Reheating

To reheat, I prefer warming the leftovers in a skillet over medium heat, adding a small splash of broth or water to prevent dryness, stirring occasionally to heat evenly. You can also microwave, but do so on low power in short bursts to avoid drying out the steak.

Frequently Asked Questions:

Can I use different cuts of steak for this recipe?

Absolutely! While I use cuts like ribeye or sirloin for this recipe, flank or strip steaks also work well. Just adjust cooking times depending on the thickness and toughness of the cut.

How do I know when the potatoes are cooked perfectly?

The potatoes should be fork-tender, which means a fork slides in easily without resistance but they still hold their shape. The edges will be nicely golden and slightly crisp.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you use a gluten-free Parmesan cheese (some pre-shredded brands add anti-caking agents containing gluten). Everything else is wholesome and free from gluten ingredients.

What’s the best way to prevent the steak from sticking to the skillet?

Make sure your skillet is properly heated before adding the steak. Also, add oil or butter before the steak goes in and avoid moving it around until it naturally releases. This forms a proper sear and prevents sticking.

Final Thoughts

This Easy Steak and Potatoes Skillet Recipe has become a staple in my kitchen—not just because it’s delicious and straightforward, but because it’s the kind of meal that makes you feel cared for every single time you eat it. I hope you’ll give it a try and make it your own, whether for a cozy dinner or a weekend treat. Trust me, once you master this one-pan wonder, it’s going to be hard to go back.