Juicy, seared steak and golden crispy potatoes all smothered in a garlicky, herby, buttery sauce that you will want to put on absolutely everything!
THE BEST ONE-PAN COWBOY BUTTER STEAK AND POTATOES YOU’LL EVER MAKE
I am not exaggerating when I say this recipe has been on repeat in my house for months now. There is something about cowboy butter — that rich, garlicky, lemon-spiked herb butter — that just makes everything taste like a million dollars. And when you pair it with a perfectly seared steak and crispy, golden potatoes? I am a happy camper every single time.
This is one of those weeknight meals that feels completely special but honestly comes together in about 35 minutes. It’s budget friendly when you use the right cut of steak (more on that below!), it’s super simple to pull together, and the whole family goes absolutely wild for it. Even my pickiest eaters clean their plates — and that alone makes it a keeper of a recipe.
I love serving this with a big green salad or some roasted asparagus on the side to round things out and make it feel like a complete, nutritious meal. But honestly? The steak and potatoes alone are pretty hard to argue with. Boom — dinner is served!
“I made this on a Friday night and my husband said it was the best steak he’s ever had at home. The cowboy butter sauce is out of this world. I’ve already made it twice this month and it’s officially a family favorite in our house. Thank you so much for sharing this one!”
– Melissa
Frequently Asked Questions
What cut of steak works best for this recipe?
I love using sirloin or ribeye for this recipe because they sear beautifully and stay tender. Flank steak or New York strip also work really well — whatever you prefer or have on hand! Just make sure you’re not using a super thin cut, or it’ll cook too fast before you get that gorgeous crust on the outside.
Can I make the cowboy butter ahead of time?
Absolutely! You can mix the cowboy butter together up to 3 days in advance and store it in an airtight container in the fridge. You can even roll it into a log using plastic wrap and slice off rounds as needed. It’s a great little shortcut for busy weeknights.
Can I use a different type of potato?
Yes, of course! Baby Yukon gold potatoes are my personal favorite because they get beautifully crispy on the outside and stay creamy on the inside. Baby red potatoes or fingerling potatoes also work great. I’d avoid russets for this one — they tend to fall apart a bit more in a skillet.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I like to reheat the potatoes in a skillet over medium heat so they crisp back up — the microwave works in a pinch but they lose a little of that texture. The steak is delicious sliced thin and reheated gently so it doesn’t overcook.
Can I freeze this dish?
The cowboy butter itself freezes beautifully for up to 2 months — just wrap it tightly and pull it out whenever you need it. I wouldn’t recommend freezing the cooked steak and potatoes together, as the texture of both can change. This one is best enjoyed fresh!
How do I know when my steak is cooked to the right temperature?
A meat thermometer is your best friend here — I really do use mine every single time. For medium-rare, you’re looking for an internal temperature of 130–135°F, and for medium, aim for 140–145°F. Pull the steak off the heat just a few degrees early since it will continue to cook while it rests.
Can I make this dairy-free?
Absolutely! You can swap the butter for a good quality vegan butter and it still comes together really well. The garlic, herbs, lemon, and Dijon flavors in the cowboy butter are so bold that you honestly won’t miss a thing. I’m not judging — whatever works for your family!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Sirloin Steaks — About 1 to 1.5 inches thick works perfectly here. Ribeye is a delicious swap if you want something a little more indulgent.
- Baby Yukon Gold Potatoes — Halved so they get a beautiful sear on the flat side. Red potatoes or fingerlings work great too.
- Unsalted Butter — The base of the cowboy butter sauce. Using unsalted lets you control the seasoning yourself.
- Garlic — Freshly minced, please! It makes such a difference in the final flavor of the butter sauce.
- Fresh Parsley — Bright and fresh, it’s a key part of that classic cowboy butter flavor. Dried can work in a pinch but fresh is best.
- Fresh Chives — Add a mild oniony note that pairs perfectly with the steak. Green onion tops can substitute here.
- Dijon Mustard — Just a small amount adds a subtle tang and a little depth to the butter. Don’t skip it!
- Crushed Red Pepper Flakes — For just a little heat. Add more or less depending on your family’s preference.
- Lemon Juice and Zest — This is what makes cowboy butter so special — that brightness cuts right through the richness of the butter and steak.
- Smoked Paprika — Adds a subtle smoky warmth to the whole dish and gives the potatoes a gorgeous color.
- Olive Oil — For searing both the steak and the potatoes in the skillet.
- Salt and Black Pepper — Season generously — keep tasting until it’s seasoned the way you like.
How to Make Cowboy Butter Steak and Potatoes
Start by making the cowboy butter first so it’s ready to go when you need it. In a small bowl, mix together the softened butter, minced garlic, fresh parsley, chives, Dijon mustard, lemon juice, lemon zest, red pepper flakes, and a pinch of salt. Stir it all together until it’s well combined and set it aside at room temperature — you want it soft and spreadable so it melts into the steak and potatoes beautifully.
Next, par-cook your potatoes. Place the halved baby Yukon golds in a large pot of salted boiling water and cook for about 8 to 10 minutes, just until they’re fork-tender but not falling apart. Drain them well and pat them dry — this step is so important because it helps them get that crispy, golden crust in the skillet. I like to let them steam-dry for a minute or two on a clean kitchen towel.
Heat a large cast iron skillet over medium-high heat and add a tablespoon of olive oil. Season your steaks generously on both sides with salt, black pepper, and smoked paprika. Once the oil is hot and just starting to smoke, lay the steaks in carefully — you want to hear that sizzle! Sear for about 3 to 4 minutes per side for medium-rare, or longer depending on your preferred doneness. Don’t move them around — just let them sit and build that crust. Transfer the steaks to a plate and loosely tent with foil to rest.
In the same skillet (don’t clean it — all those brown bits are pure flavor!), add another drizzle of olive oil and toss in the par-cooked potatoes cut-side down. Cook over medium-high heat for about 5 to 6 minutes without touching them, then toss and cook for another 3 to 4 minutes until they’re golden and crispy all over. Season with salt, pepper, and a pinch of smoked paprika.
Now for the best part — add about half of the cowboy butter directly into the skillet with the potatoes and toss everything to coat. Slice or leave your steaks whole, nestle them back in with the potatoes, and spoon the remaining cowboy butter right on top while everything is still hot. Watch it melt down into every little crevice. Boom — dinner is served, and it is absolutely gorgeous.
Pro Tips
- Bring the steak to room temperature first — Take the steaks out of the fridge about 20 to 30 minutes before cooking. This helps them cook more evenly so you don’t end up with a cold center and an overdone exterior.
- Pat everything dry — Whether it’s the steak or the potatoes, moisture is the enemy of a good sear. Dry surfaces = golden, crispy, beautiful results every time.
- Use a cast iron skillet if you have one — It holds heat incredibly well and gives you the best sear on both the steak and the potatoes. A heavy stainless steel skillet also works great.
- Don’t skip the resting time — Let the steak rest for at least 5 minutes before slicing. This keeps all those delicious juices inside the meat instead of running all over your cutting board.
- Make extra cowboy butter — I’m serious. Double the butter recipe and keep some in the fridge for the week. It is incredible on grilled corn, roasted vegetables, or spread onto crusty bread.
- Season in layers — Season the steak before cooking, season the potatoes as they cook, and then taste the final dish before adding more salt. Building flavor at each step makes a huge difference.
What to Serve with Cowboy Butter Steak and Potatoes
This dish is filling and satisfying all on its own, but if you want to round it out into a really complete, nutritious meal, here are some of my favorite things to serve alongside it!
- Simple Green Salad — My personal favorite! A crisp salad with a lemony vinaigrette is the perfect fresh contrast to all that rich, buttery goodness.
- Roasted Asparagus — Just toss with olive oil and salt and roast at 400°F — easy and delicious.
- Steamed Broccoli — Kid-friendly, nutritious, and honestly amazing dipped in any leftover cowboy butter.
- Garlic Bread — Perfect for soaking up all that extra butter sauce from the pan. I’m not judging!
- Creamy Coleslaw — The cool, creamy crunch is a really nice balance to the warm, savory steak.
- Corn on the Cob — Especially in summer! Slather it with any extra cowboy butter and it is absolutely incredible.
Whatever you choose to serve on the side, I know this meal is going to be a total hit at your table!
Cowboy Butter Steak and Potatoes
Ingredients
Method
- In a small bowl, combine the softened butter, minced garlic, parsley, chives, Dijon mustard, lemon juice, lemon zest, red pepper flakes, and ¼ teaspoon salt. Stir until fully combined and set aside at room temperature.
- Bring a large pot of salted water to a boil. Add the halved baby Yukon gold potatoes and cook for 8 to 10 minutes, until just fork-tender. Drain well and pat dry with a clean kitchen towel.
- Pat the steaks completely dry with paper towels. Season both sides with ½ teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil. Once the oil is hot and shimmering, add the steaks. Sear undisturbed for 3 to 4 minutes per side for medium-rare (internal temp 130–135°F) or 4 to 5 minutes per side for medium (140–145°F). Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
- In the same skillet over medium-high heat, add the remaining 1 tablespoon olive oil. Place the potatoes cut-side down and cook undisturbed for 5 to 6 minutes until golden and crispy. Toss and cook for an additional 3 to 4 minutes. Season with the remaining ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Reduce heat to medium-low. Add half of the cowboy butter to the skillet and toss to coat the potatoes. Slice the rested steaks and return them to the skillet, or plate separately. Spoon the remaining cowboy butter over the steak and potatoes. Serve immediately.
