Crispy Skillet Brown Butter & Herb Steak and Potatoes

Steak and potatoes in one skillet, browned in butter with a whole lot of garlic. This is a weeknight dinner that feels like a Sunday one, and it takes about 40 minutes start to finish.

The trick is boiling the potatoes first so they get creamy inside, then crisping them in the same pan you seared the steak in. Everything picks up that nutty brown butter flavor.

What do you need for brown butter steak and potatoes?

Good steak, good fat and a few spices. That is really it. When you start with good meat, tallow and spices, a delicious dinner is easy and you do not need a long ingredient list.

Crispy Skillet Brown Butter & Herb Steak and Potatoes

Prep: 20 minutes
Cook: 20 minutes
Serves: 4

Ingredients

• 6 to 8 medium red potatoes (any thin-skinned potato works)
• 1 package Five Marys top round steak
• 4 tablespoons butter, divided
• 5 cloves garlic, smashed and chopped
• 2 tablespoons M5 cooking tallow or olive oil
• 1 teaspoon M5 Classic Spice Rub
• Salt and pepper (we use Rancher's Salt and Pepper)
• 1/4 cup chopped flat-leaf parsley

Directions

1. Boil the potatoes in a big pot of salted water until fork tender, 20 to 25 minutes.
2. While they cook, cut the steak into roughly 2-inch pieces.
3. When the potatoes are almost done, melt 1 tablespoon butter in a large cast iron skillet over medium-high heat. Sear the steak 2 to 3 minutes, flip, and give it 1 more minute. Add the garlic for the last 30 seconds, then move the steak and garlic to a plate.
4. Drain the potatoes and cut them in quarters. They are very hot, so tongs and a long knife help.
5. Add the rest of the butter and the tallow to the skillet. Add the potatoes, spice rub, salt and pepper. Let them sit and crisp 5 to 7 minutes, turning once or twice.
6. Put the steak back in the pan to warm through, sprinkle with parsley and serve right out of the skillet.

A few notes from our kitchen

Do not crowd the steak. If your skillet is on the small side, sear in two batches. A crowded pan steams the meat instead of browning it.

Keep the sear short. Top round is lean, so it is best cooked fast and kept a little pink in the middle.

Use cast iron if you have it. It holds the heat so the potatoes crisp instead of going soft.

Shop this recipe

• Top Round Steak or Top Sirloin Steaks
• M5 Cooking Tallow Sticks
• M5 Classic Spice Rub and Rancher's Salt and Pepper
• Fall Family Dinners Box for a whole week of easy dinners

Our steaks are dry aged and hand cut in our own USDA butcher shop in Fort Jones, California, then flash frozen within hours and shipped to your door on dry ice. If you love a fast steak dinner, try our 25-minute beef stroganoff next.

Quick answers

What cut of steak is best for steak and potatoes?

Top round is our pick for this one because it is lean, full of flavor and cooks fast in pieces. Top sirloin works great too. Just keep the sear short so it stays tender.

How do I get my potatoes crispy in the skillet?

Boil them first, drain them well, then let them sit in hot fat without stirring too much. Butter gives you the brown butter flavor and tallow helps them crisp without burning.

Can I make this ahead?

Boil the potatoes earlier in the day and keep them in the fridge. Then it is a 15-minute dinner. The steak is best seared right before you eat.

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