Garlic Butter Steak and Potatoes Skillet

$- 2 ribeye steaks (about 1 inch thick) - 1 lb baby Yukon Gold potatoes, halved - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary) - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) To make Garlic Butter Steak and Potatoes Skillet, you need some quality ingredients. The first star is ribeye steaks. They are rich and tender, perfect for this dish. You should buy steaks that are about one inch thick. Next, baby Yukon Gold potatoes are ideal. They are creamy and cook well. Halve them for even cooking. You will need four tablespoons of unsalted butter. This adds richness and flavor. Now, garlic is a must. Use four cloves, minced well. Fresh thyme and rosemary add an herbal note. One teaspoon of each is great, or you can use dried ones if fresh is not available. Smoked paprika brings a warm, smoky flavor. You will need one teaspoon. Don't forget salt and pepper. They boost the taste of every ingredient. Lastly, two tablespoons of olive oil help cook everything. To finish, garnish with chopped fresh parsley. This adds color and freshness to the dish. Gather these ingredients, and you are ready to make a delicious meal! {{ingredient_image_1}} To start, heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Once the oil is hot, place the halved baby Yukon Gold potatoes in the skillet, cut side down. Season them with salt and pepper for a tasty touch. Cook the potatoes for about 10-12 minutes, checking for doneness. They should be golden brown and fork-tender. When ready, remove them from the skillet and set them aside. Next, we move on to the steaks. In the same skillet, add another tablespoon of olive oil and turn the heat to medium-high. Season both sides of the ribeye steaks with salt, pepper, and smoked paprika. This adds flavor and a lovely color. Sear the steaks for about 4-5 minutes on each side for a medium-rare finish or until they reach your ideal doneness. Once cooked, take the steaks out and let them rest on a plate. Now, it's time for the garlic butter. Lower the heat to medium and add the unsalted butter to the skillet. Once the butter melts, add the minced garlic, fresh thyme, and rosemary. Stir gently and let the garlic sauté for about 1-2 minutes. Be careful not to burn the garlic. You want it fragrant, not bitter. After that, add the cooked potatoes back into the skillet. Gently toss them in the garlic butter sauce to coat them nicely. Next, slice the rested steaks and nestle them on top of the potatoes in the skillet. This creates a beautiful and tasty dish. Finally, heat everything through for about 2-3 minutes. This helps all the flavors meld together. The aroma will be irresistible, and your meal is nearly complete. Serve it straight from the skillet for that rustic feel. To get the best steak, you want to know how to check doneness. Use a meat thermometer. For medium-rare, aim for 130°F. If you like it more done, 145°F is medium. Remember, the steak will cook a bit more after you take it off the heat. Resting the meat is key. After searing, let the steak rest for at least five minutes. This keeps the juices inside. Slicing too soon makes your steak dry. Want to switch up the herbs? Try oregano or basil if you don't have thyme or rosemary. Both bring a nice taste to the dish. Spices can also add heat. A pinch of cayenne pepper can give your dish a kick. Adjust to your taste. Just be careful not to overdo it. When serving, make it look good! Sprinkle fresh parsley on top for color. It adds freshness too. Serve straight from the skillet for a cozy feel. Place the skillet on a trivet and let everyone dig in. It's a fun way to share the meal! Pro Tips Choose the Right Cut: Ribeye steaks are ideal for this dish due to their marbling, which adds flavor and tenderness. You can also use sirloin or filet mignon if preferred. Rest Your Steaks: Always let your steaks rest for at least 5 minutes after cooking. This allows the juices to redistribute, ensuring a more flavorful and juicy bite. Adjust Seasoning: Feel free to adjust the seasoning according to your taste. Add a pinch of cayenne pepper for extra heat or some lemon zest for brightness. One-Pan Wonder: For an even more complete meal, consider adding some seasonal vegetables, like green beans or bell peppers, to the skillet during the last few minutes of cooking. {{image_2}} If ribeye isn't your favorite, try sirloin or flank steak. These cuts can still bring great flavor. They may cook faster or slower, so adjust your time. Sirloin cooks quicker than ribeye, while flank needs a bit longer. Always check the doneness to make sure it’s just right. You can add more veggies to your skillet. Try carrots, green beans, or bell peppers. Just chop them into small pieces. Add them with the potatoes at the start. This way, they cook evenly. Keep an eye on them. If they cook too fast, lower the heat. Play with spices to change the flavor. You could add chili powder for heat or Italian herbs for a twist. Cajun seasoning can bring a spicy kick too. Each region has its own flair, so feel free to explore. Mix and match to create your own special dish! To keep your Garlic Butter Steak and Potatoes fresh, use airtight containers. Glass containers work well, but plastic ones are fine too. Let the food cool to room temperature before sealing. This helps prevent moisture buildup. Store the leftovers in your fridge for up to three days. When ready to enjoy your leftovers, the best method is reheating in a skillet. Heat it over medium heat. Add a splash of olive oil to keep the food moist. Stir often to ensure even heating. If you're in a hurry, you can use a microwave. Just cover the dish to trap steam, heating in short bursts. This method works, but it may not keep the texture as nice. Enjoy the flavors as they were meant to be! Yes, you can use frozen potatoes. First, thaw them before cooking. Place them in the fridge overnight for best results. If you’re short on time, you can run them under cold water for a few minutes. Adjust cooking times as frozen potatoes may take a bit longer to cook. Check them with a fork for doneness. Several side dishes pair well with garlic butter steak and potatoes. A fresh green salad adds a nice crunch. Roasted vegetables like asparagus or broccoli also complement the meal. For a heartier option, consider serving with garlic bread or a creamy coleslaw. These sides enhance the rich flavors of the steak and potatoes. To make this recipe ahead, prep the potatoes and season the steaks. Store them separately in the fridge. You can cook the potatoes and steaks just before serving. If you prefer to cook everything in advance, reheat gently on low heat. Avoid high heat to keep the steak tender and juicy. This blog post guides you through a tasty ribeye steak and potatoes meal. We covered ingredients, preparation steps, tips for perfecting flavors, and ways to store your leftovers. Remember, rest your steak for juiciness and enjoy the garlic butter for extra taste. Feel free to customize the recipe with different vegetables and seasonings. Cooking does not have to be hard, and with these steps, you can create a delicious dish. Dive in and impress everyone with your skills!$

Garlic Butter Steak and Potatoes Skillet

A delicious skillet dish featuring ribeye steaks and baby Yukon Gold potatoes, all coated in a flavorful garlic butter sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Ingredients

2 pieces ribeye steaks (about 1 inch thick)
1 lb baby Yukon Gold potatoes, halved
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved baby Yukon Gold potatoes to the skillet, cut side down. Season with salt and pepper. Cook for about 10-12 minutes until they are golden brown and fork-tender. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high. Season both sides of the ribeye steaks with salt, pepper, and smoked paprika. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks and let them rest on a plate.
In the same skillet, lower the heat to medium and add the butter, minced garlic, thyme, and rosemary. Let the butter melt and the garlic sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cooked potatoes back to the skillet and gently toss them in the garlic butter sauce to coat them thoroughly. Slice the rested steaks and nestle them on top of the potatoes in the skillet.
Cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld together.

Notes

Garnish with freshly chopped parsley for a pop of color.

Keyword garlic butter, potatoes, skillet, steak