Skillet Steak and Potatoes with Garlic Herb Butter
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Potatoes crisp first, then the steaks go into the same skillet and pick up everything the potatoes left behind. Garlic herb butter melts over the top while the steak rests, and somebody wanders in to ask what smells so good.
The short version
Parboil small potatoes for 8 minutes, crisp them in a hot skillet, then sear two strip steaks in the same pan, 3 to 4 minutes a side. Top with herb butter, rest 5 minutes, slice, and toss with the potatoes. Pull the steak at 125°F for medium-rare.
What makes ours better
what we fixed so you don’t have to
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Parboil the potatoes first. Eight minutes in salted water cooks the insides through, so the skillet only has to crisp the outsides. They're done in the time the steak needs, not 25 minutes later.
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Cook the steak in the potato pan. The browned bits and a little leftover fat season the steak and deepen the sear, with no extra pan to wash.
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Make the herb butter ahead. Garlic, thyme and parsley mashed into soft butter takes two minutes and melts into a sauce on the hot, rested steak. It does the job of a pan sauce with no extra work.
What you need
the usual suspects
- Unsalted butter4 tablespoons
- Garlic2 cloves
- Chopped fresh parsley1 tablespoon
- Fresh thyme leaves1 teaspoon
- Baby Yukon Gold or red potatoes1½ pounds
- Boneless strip steaks2 large
Garlic herb butter
Potatoes and steak
yes, all of the butter
Steps
deep breath. you’ve got this.
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Salt and prep the steaks
Pat the steaks dry and season both sides with the 1½ teaspoons salt and the pepper. Let them sit on the counter while you do the rest. Mash the herb butter ingredients together with a fork and set aside.
Salting early dries the surface, and a dry surface is what browns.
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Parboil the potatoes
Put the potatoes in a pot with cold water to cover and the 2 teaspoons salt. Bring to a boil and cook 8 minutes, until a knife meets just a little resistance. Drain and let them steam dry in the colander for 5 minutes.
About 8 min. Cook mode has a timer for this step.
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Crisp the potatoes
Heat 2 tablespoons of the oil in a 12-inch cast iron skillet over medium-high heat. Add the potatoes cut side down in one layer. Leave them alone for 5 minutes, until deeply golden, then turn and cook 5 to 7 minutes more until crisp all over. Season with a pinch of salt and move them to a plate.
About 10 min. Cook mode has a timer for this step.
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Sear the steaks
Wipe out any burnt bits, add the last tablespoon of oil, and raise the heat to high until it just starts to smoke. Lay in the steaks. Sear 3 to 4 minutes without moving them, until a dark crust forms, then flip and cook 3 minutes more.
Open a window and turn on the fan. This gets smoky.
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Check the temperature
Push a thermometer into the thickest part of each steak, from the side. Pull the steaks at 125°F for medium-rare, 135°F for medium. If they're short, lower the heat to medium and cook 1 minute at a time.
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Butter and rest
Move the steaks to a cutting board and spread half the herb butter over the tops. Let them rest 5 minutes while the butter melts into a sauce.
About 5 min. Cook mode has a timer for this step.
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Slice and serve
Return the potatoes to the hot skillet for 1 minute with the remaining herb butter and toss to coat. Slice the steaks against the grain, pour the board juices over the slices, and serve with the potatoes.
Good to know
read this before somebody asks for seconds
- Ribeye, New York strip or sirloin all work, as long as the steaks are 1 to 1½ inches thick. Adjust the sear by a minute either way for thickness.
- Steak temperatures to pull at (they rise 5°F while resting) are 120°F rare, 125°F medium-rare, 135°F medium, 145°F medium-well. The USDA recommends 145°F for whole cuts of beef.
- Dry your potatoes well after boiling. Wet potatoes steam in the pan and never crisp.
- See cast iron pan-seared steak with garlic butter for a butter-basted method and more on the sear.
- Storage. Refrigerate up to 3 days. Reheat the potatoes in a hot skillet or 425°F oven, and the sliced steak briefly in a pan over low heat, so it doesn't overcook.
Questions, answered
the questions my cousins text me
Can I cook the potatoes and steak in the oven?
Yes. Roast parboiled potatoes on a sheet pan at 425°F for 30 minutes while you sear the steaks on the stovetop. The skillet method is faster, and the steak tastes better in a pan that's seen potatoes.
What cut of steak is best for steak and potatoes?
Strip steak and ribeye are the easiest to cook well in a skillet. Sirloin is leaner and cheaper, and needs a shorter cook.
Do I need a cast iron skillet?
No. Any heavy 12-inch skillet works, including stainless steel. Avoid nonstick, which can't take the heat a good sear needs.
How do I know when the steak is done?
Use a thermometer in the thickest part. 125°F is medium-rare, 135°F is medium. The steak will rise about 5°F as it rests, so pull it a little early.
Can I use russet potatoes?
Russets work if cut into 1-inch chunks, but they break apart more easily when parboiled. Boil them 6 minutes and handle them gently.
From the table
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Published October 29, 2026.