This skillet dinner has been one of my go-to comfort meals for chilly evenings and hurried weekends alike. I first put this combination together on a snowy weeknight when I had a bag of baby potatoes and a few petite steaks in the fridge; the garlic-herb butter I mixed up transformed the ingredients into something surprisingly elegant and deeply satisfying. The contrast of a browned, caramelized exterior on the steaks and the creamy, tender potatoes coated in melted garlic butter is what makes this dish sing. It’s the sort of meal that gets everyone to the table quickly and asks for seconds.

What I love about this preparation is its sheer simplicity and the way the flavors concentrate in one pan. There’s minimal cleanup, quick searing to lock in juices, and then a short bake to finish everything through without overworking the meat. The butter, garlic, and herbs create a glossy coating that elevates the potatoes and steaks in a way that feels special but takes hardly any hands-on time. Whether you’re feeding two or four, this skillet adapts well and brightens any weeknight.

Ingredients

• Petite steaks: Use 2 to 4 petite steaks (about 8 to 10 ounces each). Look for choice grade top sirloin or flat iron for good flavor and quick cooking.
• Baby potatoes: 2 to 4 pounds baby potatoes (Yukon gold or fingerlings), halved or quartered so pieces are uniform and cook evenly.
• Salted butter: 2 to 6 tablespoons salted butter, softened—aim for 1 tablespoon per steak plus 2 tablespoons for the potatoes; Kerrygold or a good-quality brand gives a richer finish.
• Olive oil: 1 tablespoon extra-virgin olive oil for high-heat searing; it helps prevent the butter from burning during the initial browning.
• Garlic: 2 teaspoons minced garlic for the butter, plus garlic powder to taste when seasoning the steaks and potatoes for a deeper garlic backbone.
• Herbs & seasoning: 1 teaspoon dried Italian herb blend plus 1 teaspoon fresh thyme and 1 teaspoon fresh chopped parsley to finish; fresh herbs add brightness and a subtle green note.
• Salt & pepper: Season generously—coarse kosher salt and freshly cracked black pepper are best for crust development.

Instructions

Preheat and prepare the butter:Preheat the oven to 400 degrees Fahrenheit. In a small bowl combine the softened salted butter, 2 teaspoons minced garlic, and 1 teaspoon dried Italian blend; mash together until fully combined and set aside so flavors meld while you cook. The softened butter should be easy to spread and melt quickly over hot food.Season the steaks:Pat the steaks dry with paper towels and season both sides generously with kosher salt, freshly ground black pepper, and garlic powder. Dry surface promotes better browning; allow steaks to rest at room temperature for 10 minutes if time allows to cook more evenly.Sear the steaks:Place an oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, sear the steaks 2 to 3 minutes per side until a deep brown crust forms. Use tongs to flip and avoid crowding the pan. Transfer steaks to a plate and tent loosely with foil.Sauté the potatoes:In the same skillet add the diced baby potatoes, season generously with salt, pepper, and a light dusting of garlic powder. Sauté for 3 to 5 minutes, stirring occasionally, until the potatoes develop golden-brown edges. The fond left from searing the steaks will add flavor to the potatoes.Combine and roast:Push the potatoes to one side of the skillet and return the steaks to the other side. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes until potatoes are fork-tender and steaks reach your preferred doneness (use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium).Finish with garlic-herb butter:Remove skillet from oven and immediately place a dollop of the garlic butter on each steak and scatter the remaining butter over the potatoes. Let the butter melt for a minute, then stir potatoes gently to coat. Sprinkle with chopped fresh thyme and parsley before serving.

Storage Tips

For short-term storage, cool leftovers to room temperature no longer than two hours, then store in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat with a splash of olive oil or a small pat of butter to prevent drying out; cover briefly to trap steam and warm through. If you plan to freeze, remove steaks and freeze only the potatoes in a freezer-safe container for up to three months—thawed steaks tend to lose texture and become tougher on reheating. Label containers with the date for best quality.

Ingredient Substitutions

If you don’t have petite steaks, use skirt, flank, or small ribeye steaks cut into similar-sized portions; cook times vary by thickness. Swap baby potatoes for Yukon Gold cut into 3/4-inch pieces—these hold their shape and get creamy inside. For a dairy-free version, use a vegan butter or olive oil-herb paste, noting the flavor will be less rich. Replace dried Italian herbs with a pinch of crushed red pepper or smoked paprika for a different aroma profile. Fresh herbs at the end brightens the dish; dried herbs can be added to the butter blend but should be used sparingly.

Serving Suggestions

Serve the skillet straight from the pan for rustic appeal. Pair with a simple green salad tossed in a lemon vinaigrette to cut the richness, or steamed green beans for texture contrast. For a heartier meal, add roasted mushrooms or a side of creamed spinach. Garnish with an extra sprinkling of chopped parsley and a lemon wedge to brighten flavors. This is a great main for casual dinners, date nights, or small gatherings where you want minimal plating fuss.

Seasonal Adaptations

In spring and summer, swap baby potatoes for roasted new potatoes with lemon zest and add fresh tarragon or chives. Autumn pairs well with roasted root vegetables—add carrots and parsnips upfront with the potatoes. For winter gatherings, double the butter for a richer finish and add roasted Brussels sprouts alongside the potatoes. Small adjustments to herbs and vegetables help the same technique feel seasonal and keep the meal exciting all year round.

Meal Prep Tips

Make the garlic-herb butter a day ahead and keep it chilled; it takes just minutes to soften and dollop on hot steaks. Par-cook potatoes the day before by boiling until just tender, cool, and refrigerate—then finish in the skillet for quicker searing and baking. If prepping for lunches, portion cooked potatoes into containers; reheat in a skillet or microwave and add a fresh pat of butter before serving. Use oven-safe meal prep containers for bulk cooking and easy reheating.

Success Stories

Readers and friends have told me this dish became their go-to for hosting because it’s both impressive and low-stress. One guest brought this to a potluck and received compliments for the garlic butter finish; another family made it for a birthday and served it with roasted asparagus. I once doubled the recipe for a small family reunion and found that maintaining uniform potato size and using an instant-read thermometer for steaks prevented any overcooking—simple tweaks that guarantee repeat success.

Ultimately, this skillet is a reminder that uncomplicated techniques—high-heat searing, a brief oven finish, and a flavored butter—can elevate everyday ingredients into something special. Make it yours by varying herbs, adjusting butter levels, or pairing with seasonal sides; the fundamentals will always deliver comfort and flavor.