Serve this Steak and Potatoes Skillet with a side of steamed broccoli or a big salad.  You can substitute 2 teaspoons Italian Seasoning or Poultry Seasoning if you don’t have fresh herbs.

Steak and Potatoes Skillet

serves 4-5


1 tablespoon olive oil

2 tablespoons butter, divided

1 pound yukon gold potatoes, cut into 1 inch cubes

3 garlic cloves, minced

1 teaspoon thyme, chopped

1 teaspoon rosemary, chopped

1 teaspoon sage, chopped

2 pounds  sirloin steaks, cut into 1 inch cubes

salt and pepper

additional chopped herbs, for garnish


Heat a large skillet over medium high heat.  Add olive oil and 1 tablespoon of butter. Add the potatoes to the pan and cook for 5 minutes, stir and cook an additional 5 minutes, or until the potatoes are browned and cooked through.  Add the garlic, herbs, a big pinch of salt and pepper to the potatoes and cook for about a minute (don’t let the garlic burn). Remove potatoes and garlic from the pan.


Turn up the heat to high, add 1 tablespoon of butter and the cubed steak.  Let the steak sear for about a minute and then continue to stir until the steak is browned (about 2-3 minutes).  Add the potatoes back to the pan and stir it all together. Taste for seasoning, and add more salt and pepper if necessary. 


Garnish with extra herbs.