Garlic Butter Steak and Potatoes Skillet

Garlic Butter Steak and Potatoes Skillet
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Butter Steak and Potatoes recipe, the potatoes are browned, the steaks are cooked, and the wine is made all in the same pan, resulting in minimum cleaning. Be patient with the potatoes when browning them; if they hold to the pan when you try to turn them, allow them alone to finish cooking. Once brown, they’ll simply release from the pan; if you try to pull them out, you’ll end up with smashed slices of potato. The golden-brown, delicious slices of potatoes with cream inside will be your gift for your patience.


Although I prefer ribeye steaks, you may use whatever type of steak you choose. You can spread the meat to feed a few people if you add a salad or vegetable on the side because the steaks are sliced up at the end and served with a rich sauce.

Read more recipes: LOW-CARB SESAME CHICKEN

Garlic Butter Steak and Potatoes Skillet

Garlic Butter Steak and Potatoes Skillet

Meah
Although I prefer ribeye steaks, you may use whatever type of steak you choose. You can spread the meat to feed a few people if you add a salad or vegetable on the side because the steaks are sliced up at the end and served with a rich sauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Australian
Servings 4
Calories 493 kcal

Ingredients
  

  • 2-4 small steaks
  • salt and pepper to taste
  • taste garlic powder
  • 1 tbsp olive oil
  • 2-4 pounds potatoes – diced
  • 2-6 tbsp salted butter – soft enough to mash with a fork, one tbsp per steak, plus two tbsp for the potatoes
  • 2 tsp minced garlic
  • 1 tsp dried Italian herb blend
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh parsley

Instructions
 

  • Preheat the oven to 400 F. Set aside a small bowl with butter, garlic, and dry herbs. Heat both sides of the steaks with salt, pepper, and garlic powder.
  • Put oil into a pan over medium-high heat. Cook the steaks for a couple of minutes on each side, or until well browned. Place the chicken on a plate and put it aside.
  • Stir potatoes generously with salt, pepper, and garlic powder and sauté for 3-5 minutes until browned. Return the steaks to the other side of the pan and push the potatoes to one side of the pan.
  • Cook for 15-20 minutes in the oven, or until potatoes are fork-tender and steak is cooked to your preference.
  • Put a dollop of garlic butter over each steak and the rest on the potatoes after they finished cooking, and allow it melt over the meal before mixing the potatoes to coat them with butter and sprinkling with chopped basil and herbs before serving.

Notes

I’ve tried it with a variety of cuts of beef, and they’ve all turned out to be fantastic. I simply search for the correct size – steaks that will fit in a 12-inch skillet while still fitting a lot of potatoes (typically steaks that are around 4-6 inches long) – and a good price. The steaks should be around 1 inch thick (I advise against using very thin cuts since they will cook too rapidly and end up overcooked!).
Any oven-safe skillet will do, but a cast-iron pan is ideal for getting that perfect brown on your steak.
 


Nutrition Value:
Calories: 493kcal | Carbohydrates: 40g | Protein: 27g | Fat: 25g | Saturated Fat: 9g | Fiber: 5g | Sugar: 2g | Calcium: 40mg | Iron: 4mg | Cholesterol: 69mg | Sodium: 139mg | Potassium: 1267mg | Vitamin C: 45mg | Vitamin A: 272 IU
 
Keyword garlic butter steak and potatoes, garlic butter steak bites and potatoes, garlic steak and potatoes

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