This skillet garlic butter steak and potatoes dish has been my go-to when I want something hearty, fast, and impossibly satisfying. I first put this together on a busy weeknight when I had flank steak and a bag of baby potatoes leftover in the fridge. The simple balsamic-garlic marinade and a quick par-cook of the potatoes turned those humble ingredients into a dinner that felt special — juicy steak, crisp-edged potatoes, and that glossy garlic-butter sauce that coats everything.

What makes this combination special is the balance of textures and flavors: the potatoes develop a golden crust while remaining pillowy inside, and the steak, sliced against the grain, stays tender with a caramelized exterior. The hit of fresh rosemary and oregano lifts the dish and makes it smell like Sunday roast, even when it’s made on a Wednesday. I love how it brings everyone to the table quickly and keeps clean-up to one skillet, which feels like a small kitchen miracle after a long day.

Ingredients

• Olive oil: Use extra-virgin for the marinade and a neutral or the same EVOO for cooking. The oil helps transfer flavors and promotes browning. I prefer California-grown EVOO for a fruitier note.
• Balsamic vinegar: A tablespoon adds sweet acidity to the marinade; use a balsamic labeled for cooking rather than an aged balsamic if you want to keep costs down.
• Dried oregano: A little goes a long way; this binds with the balsamic to season the meat. Substitute Italian seasoning in a pinch.
• Salt and pepper: Salt is split between the marinade and potato par-cook to season evenly. Use kosher salt for consistent granule size.
• Red pepper flakes: Divided to build a gentle heat in both the meat and garlic butter without overwhelming the rosemary.
• Garlic: Fresh minced garlic gives the sauce its character. Split the cloves so some flavor goes into the marinade and the rest into the finishing butter.
• Steak (1½ lb): Flank, tri-tip, or ribeye sliced against the grain into strips for tenderness. Aim for 1/2-inch slices so they sear quickly but stay juicy.
• Baby yellow potatoes (1½ lb): Halved or quartered for even cooking. Choose uniform size to ensure consistent doneness.
• Salted butter (4 tbsp): Divided to finish the potatoes and create the garlic-herb butter for the steak and sauce — salted butter gives richness and seasoning.
• Fresh rosemary and oregano: A tablespoon each fresh; rosemary adds piney warmth while oregano brings savory brightness. Chop oregano finely and pull rosemary leaves off the stem.

Instructions

Marinate the Steak:In a gallon-size Ziploc bag combine 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, 1/2 teaspoon red pepper flakes, and 2 minced garlic cloves. Add 1½ pounds sliced steak, seal, and massage the marinade so each strip is coated. Let rest at least 15–30 minutes at room temperature while you prepare potatoes; up to 8 hours refrigerated if prepping ahead. The acid in the vinegar seasons and slightly tenderizes the meat without breaking down the texture if not over-marinated.Par-cook the Potatoes:Place halved potatoes in a microwave-safe bowl, cover with water, and add the remaining 1 teaspoon salt to the water. Microwave on high for 5 minutes to jump-start cooking — this short steam helps the centers become tender while the skillet develops a golden crust. Drain thoroughly to avoid oil splatter.Sear and Brown Potatoes:Heat a 12-inch stainless-steel skillet over medium heat. Add the remaining 2 tablespoons olive oil and 2 tablespoons butter. When butter melts and foam subsides, add drained potatoes in a single layer. Sauté, turning occasionally with a spatula, until deeply golden and tender when pierced with a paring knife, roughly 10 minutes total. Adjust heat if potatoes are browning too quickly; you want a crisp exterior and a soft interior. Remove potatoes to a plate and set aside.Build Garlic-Herb Butter:In the same skillet, add the remaining 2 tablespoons butter, 2 minced garlic cloves, 1/2 teaspoon red pepper flakes, 1 tablespoon fresh rosemary, and 1 tablespoon chopped fresh oregano. Increase heat to medium-high to bring the mixture to a simmer. The garlic should sizzle briefly and become fragrant — do not burn it. This aromatic butter will be the flavor base for the steak and for tossing the potatoes back in at the finish.Sear the Steak Strips:Remove steak strips from the marinade and pat dry on paper towels to remove excess moisture. Working in batches to avoid overcrowding, add several strips to the hot skillet and sear 1–2 minutes per side for medium, adjusting for thickness and desired doneness. Use tongs to turn and develop a dark crust without overcooking. Transfer seared strips to a plate and repeat with remaining meat.Finish and Combine:When all meat is browned, return steak and potatoes to the skillet and toss gently in the garlic-herb butter over medium heat until warmed through and glossy, 1–2 minutes. Taste and adjust seasoning with a pinch more salt or a grind of pepper if needed. Serve immediately, spooning pan juices over the steak and potatoes for the most flavor.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then store in an airtight container in the refrigerator for up to 3 days. For freezing, spread steak and potatoes in a single layer on a rimmed sheet, flash-freeze for a couple hours, then transfer to a freezer bag for up to 3 months. Reheat refrigerated portions in a skillet over low heat with a splash of water or oil to revive moisture; avoid microwaving from frozen — thaw overnight in the fridge and reheat in a pan for best texture.

Ingredient Substitutions

If you don’t have balsamic, substitute with 1 tablespoon red wine vinegar plus a pinch of sugar for similar balance. Swap flank for tri-tip or thinly sliced ribeye for a richer mouthfeel. For dairy-free, replace butter with 2 tablespoons olive oil plus 2 tablespoons vegan butter alternative; flavor will be less creamy but still satisfying. Use baby red potatoes or fingerlings interchangeably, keeping par-cook timing similar. Omit red pepper flakes for milder taste or double them for extra heat.

Serving Suggestions

Serve directly from the skillet for a rustic presentation. Add a green salad with lemon vinaigrette or steamed green beans to cut through the richness. For a heartier plate, spoon the steak and potatoes over creamy polenta or buttered egg noodles. Garnish with a sprinkle of flaky sea salt and a few extra rosemary leaves for visual appeal. Pair with a medium-bodied red wine like Merlot or a hoppy beer to complement the charred notes.

Cultural Background

This one-pan approach is rooted in practical home-cooking: simple proteins and potatoes have long been paired in many culinary traditions. The balsamic marinade lends an Italian-inspired acidity while the garlic-butter finish evokes classic French-American comfort techniques. It's a hybrid of pantry-smart seasoning and a skillet-first method that celebrates fast, flavorful stovetop cooking popular in modern American homes.

Seasonal Adaptations

In spring, swap rosemary for tarragon and add asparagus tips at the very end. In summer, use fresh cherry tomatoes added with the potatoes for a bright contrast. During the holidays, add a splash of red wine to the pan after searing the meat and reduce it slightly to make a glossy jus. Winter calls for doubling the herbs for a warming, aromatic profile.

Meal Prep Tips

Make the marinade and slice the steak the night before for faster assembly. Par-cook potatoes and store them refrigerated in an airtight container; on the night you plan to serve, reheat in the skillet to crisp and finish. Pack the components separately for lunches: reheat steak and potatoes gently and add a fresh herb garnish just before serving to keep flavors vibrant.

Every time I make this I learn a little more about timing — the most common success comes from not crowding the pan. Leaving space lets the meat brown properly and the potatoes get that coveted crust. Try it once and you’ll see how such small adjustments make a big difference in the final plate.

Enjoy this skillet as a simple family dinner or a cozy weekend meal; it’s the sort of dish that feels like home and is forgiving enough to become your own.