Pan-Fried Garlic Butter Steak

A perfect weeknight showstopper Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus brings restaurant magic to your home table with less effort than you might think. Juicy steak gets quickly seared and basted with tons of garlicky butter while potatoes and asparagus soak up all the flavor right in the same pan. It tastes special without any complicated steps which is exactly why this combo became a favorite in my kitchen for birthdays and chilly nights when I crave something hearty and bright.

After making this for a cozy date night I realized it is the dinner my whole family requests whenever we want something that feels like a treat with minimal effort.

Ingredients

• Small potatoes halved: They crisp beautifully and soak up the buttery garlicky flavors Look for potatoes with thin skins and choose ones all roughly the same size for even cooking

• Ribeye steak thick cut: A marbled ribeye gives the juiciest most flavorful results Choose one at least one and a half inches thick for a perfect crust and tender inside

• Kosher salt and freshly ground black pepper: Simple seasoning goes a long way Grind pepper fresh for a punchy bite and use coarse salt for best crust

• Vegetable oil: High smoke point makes it ideal for searing steak without burning Look for a neutral oil that will not overpower the dish

• Butter: Unsalted is best and allows you to control the saltiness Butter browns with garlic and herbs for a rich nutty sauce

• Rosemary and thyme sprigs: Fresh herbs turn the hot butter fragrant Choose perky green sprigs without woody stems

• Garlic cloves peeled: Lots of garlic infuses into the butter and steak For best flavor use firm fresh cloves not pre-peeled or jarred

• Fresh asparagus trimmed: Bright and crisp-tender asparagus balances the richness of the steak Opt for stalks that are just bigger than a pencil for best tenderness

Step-by-Step Instructions

Parboil the Potatoes:

Cover halved potatoes with water in a medium pot and bring to a boil Lower to a simmer and cook for six to eight minutes until just fork tender Drain and set aside This ensures they are creamy inside when pan-crisped

Season and Sear the Steak:

Pat the steak very dry and season generously all over with salt and pepper Heat oil in a large cast iron skillet over high until it is shimmering and just starting to smoke Gently lay the steak in the skillet Sear carefully flipping every thirty seconds for a total of four minutes or until a deep brown crust forms Sear the sides as well Holding the steak with tongs against the pan gets all the edges brown

Baste with Garlic Butter and Herbs:

Reduce the heat to medium Add butter garlic cloves and herb sprigs to the pan Once the butter melts tilt the skillet so the butter pools by the handle Spoon this hot butter over the steak steadily flipping occasionally Continue basting until the internal temperature hits one hundred twenty to one hundred twenty five degrees for medium rare or a little more for medium This usually takes about three or four more minutes Set steak aside to rest so juices redistribute

Crisp the Potatoes and Cook Asparagus:

Place the drained potatoes cut side down into hot skillet Move them around if needed to get even contact Make space in the middle for asparagus Add asparagus to the pan so it sits among the potatoes Cook tossing asparagus every so often for about six minutes until asparagus is just tender but still bright Leave potatoes undisturbed until their cut sides are golden then remove veggies to a platter

Slice and Serve:

Let the steak rest at least five minutes before slicing against the grain if you like Serve immediately with potatoes and asparagus soaking up any extra garlic butter in the pan

Pin

Ribeye is my top pick for quick pan cooking because it never dries out In fact my little brother always requests it for his birthday dinner and we all fight over who gets the crustiest piece

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to two days I like to keep steak slices separated from veggies and reheat gently in a skillet with an extra splash of butter The potatoes and asparagus stay surprisingly crisp

Ingredient Substitutions

Instead of ribeye try strip steak or even a thick sirloin You can use Yukon Gold or fingerling potatoes for another buttery option If fresh asparagus is not available use green beans or broccolini cut to similar size The garlic butter base works well with any sturdy green herb such as sage or tarragon

Serving Suggestions

Pair with a simple green salad and a lemony vinaigrette if you want to lighten things up Warm crusty bread is perfect for mopping up any leftover garlic butter For an easy bonus side toss cherry tomatoes in at the end until they just burst

Cultural Inspiration

Pan-frying steak and basting with butter and aromatics is a French bistro classic but the combo of crispy potatoes and fresh spring asparagus signals steak night across many cultures This dish really captures that joyful everyone-around-the-table feeling from both American steakhouses and rustic European kitchens

Recipe Questions & Answers

→ What cut of steak works best for this dish?

Ribeye is ideal thanks to its marbling, which delivers tenderness and rich flavor when pan-seared.

→ How can I achieve a crispy texture on the potatoes?

Boil the potatoes until just tender, then sear cut-side-down in the skillet until golden and crisp.

→ What’s the best way to cook asparagus in this meal?

Add trimmed asparagus to the skillet after removing the steak. Cook briefly for a tender, vibrant result.

→ Can the garlic be minced instead of left whole?

Whole garlic cloves gently infuse the butter, providing a subtle flavor without burning or overpowering.

→ How do I know when the steak is done?

Use a meat thermometer: 120-125°F for medium-rare, 125-130°F for medium. Always rest before slicing.