Garlic Butter Steak and Skillet Potatoes

I hope you’re sitting down. But this recipe has been submitted by our publisher Heather Baker. 


She champions the “I Can’t Cook/I Don’t Like to Cook” movement. She has accomplished this well by having her daughter get interested in all things culinary. (Brilliant, huh?) 


Heather is the gold medalist of this, and then all of the sudden, HEATHER COOKED SOMETHING. Like twice. This one was posted on social media yesterday (which means it happened, right?), and it gave me food envy. 


So I had to steal the recipe, something I’m a gold medalist in, and post it here. Ladies and gentlemen, I introduce you to Heather Baker, TOP CHEF and her delicious recipe. 

Garlic Butter Steak and Skillet Potatoes



  • 1 1/2 lb flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
  • 1 1/2 lb baby yellow potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 5 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and fresh cracked pepper
  • Crushed red chili pepper flakes, optional

The marinade

  • 1/3 cup soy sauce 
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce or Sirarcha
  • Fresh cracked pepper

Cooking the steak


  1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
  2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potato wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potato wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
  3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
  4. Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potato wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
  5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Preparing the potatoes


  • You can precook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.
  • To make the perfect steak recipe to accompany your potatoes, you can choose a good piece of meat that is more tender than flank steaks, such as ribeye steak, tenderloin, strip loin or strip steak.

Adapted from

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