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Steak potatoes skillet recipe for busy weeknights
Emily

Classic Cast Iron Steak and Potatoes Skillet

A robust, protein-packed meal perfect for busy weeknights, this one-pan recipe features tender cubes of sirloin steak seared to perfection alongside fork-tender Yukon Gold potatoes. Infused with aromatic garlic, earthy rosemary, and oregano, this hearty dinner is as simple to clean up as it is to make, providing a restaurant-quality experience in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • Fresh parsley for garnish

Method
 

  1. Heat the cast iron skillet over medium-high heat.
  2. Add 1 tablespoon olive oil and 2 tablespoons of butter to the skillet.
  3. Add diced potatoes, minced garlic, rosemary, oregano, salt, and pepper to the pan.
  4. Cook the potatoes undisturbed for 4 minutes to form a crust, then stir and cook for an additional 3-4 minutes until fork-tender.
  5. Remove potatoes from the pan and set aside.
  6. Heat the remaining 2 tablespoons of butter in the same skillet over high heat.
  7. Add the steak cubes in a single layer, searing until browned on all sides, about 3-4 minutes.
  8. Return the cooked potatoes to the skillet, toss gently to combine and heat through.
  9. Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

Ensure the steak is dry before adding to the pan for a better sear. If using fresh rosemary, use 1 tablespoon instead of the dried measure. To make this meal even faster, ensure your potato cubes are uniform in size.