Cowboy Butter Steak and Potatoes
If you’re craving that classic Cowboy Butter Steak and Potatoes, but without the steakhouse price tag (or mess), this recipe is your new best friend. Juicy seared steak meets golden pan-fried potatoes, all kissed with a rich blend of garlic, green onions, and butter. And yes, it’s all done in a single skillet.
We love this recipe for its simplicity and flavor-packed punch. Whether we’re using a ribeye or a New York strip, the result is always a crispy, buttery exterior with a perfectly juicy center. Plus, cooking the potatoes in the steak drippings? Absolutely irresistible.
Looking for more one-pan wonders? Check out our Slow Cooker Honey Garlic Chicken, Sheet Pan Lemon Chicken and Potatoes, and One Pot Sausage Pasta.
Table of contents
Why You’ll Love This Recipe
- One pan = less mess, more flavor: Everything cooks in one skillet, making cleanup a breeze.
- Steakhouse quality with minimal effort: You don’t need a fancy grill or hours of prep.
- Butter-basted steak for ultimate juiciness: The butter, garlic, and herbs infuse every bite.
- Potatoes cooked in steak drippings = magic: Rich, savory, and deeply satisfying.
- Perfect for weeknights or special occasions: Impressive enough for guests, easy enough for Tuesday.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
We start with a thick-cut steak, like ribeye or NY strip, and keep things simple with olive oil, garlic, green onions, and a buttery finish. The secret weapon? Kinders Butter Steak Seasoning, which adds that extra pop of flavor. Don’t forget the potato, cubed and ready to soak up all those pan drippings. Pimentos add a hint of sweetness, and a sprinkle of fresh parsley brings it all together.
Variations
- No Kinders? Use a blend of garlic powder, onion powder, smoked paprika, and dried parsley.
- Spicy kick: Add red pepper flakes or a splash of hot sauce to the butter.
- Cheesy option: Top potatoes with shredded sharp cheddar before returning the steak to the pan.
- Add veggies: Throw in some mushrooms or bell peppers for a more balanced one-pan meal.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Pat the steak dry and season generously with salt, pepper, Kinders, and garlic powder. Let it rest at room temperature.
- Sear the steak in olive oil for 3–4 minutes per side. Add butter, garlic, green onions, and pimentos. Baste for 1–2 minutes. Remove the steak to rest. Do not clean the pan!
- Add cubed potatoes to the pan with remaining butter and cook until golden and tender, about 12–15 minutes.
- Slice the rested steak and nestle it into the potatoes. Spoon butter over the top, garnish with parsley, and serve hot.
Expert Tips
- Use a cast iron skillet for the best sear and even heat.
- Let the steak rest after cooking, this helps lock in the juices.
- Cut the potatoes evenly so they cook at the same rate.
- Don’t rush the basting, it makes all the difference in flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely. Ribeye and NY strip are best, but sirloin or filet will work in a pinch.
You can swap the butter for plant-based alternatives, though the flavor may vary slightly.
Use a meat thermometer! 130°F for medium-rare, 140°F for medium.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cowboy Butter Steak and Potatoes
Equipment
- knife and cutting board
- large skillet
Ingredients
For the Steak:
- 1 pound ribeye or New York strip steak
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons green onions sliced
- 2 tablespoons pimentos drained
- 1½ teaspoons Kinders Butter Steak Seasoning
- ½ teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
For the Potatoes:
- 1 large russet or gold potato cubed (skin-on or peeled)
- Reserved butter and pan drippings
Instructions
- Pat steak dry with paper towels. Season both sides generously with salt, pepper, Kinders seasoning, and garlic powder.
- Let the steak sit at room temperature for about 15 minutes while you cube your potato.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steak for 3–4 minutes per side (for medium-rare, adjust based on thickness).
- Add the butter, garlic, green onions, and pimentos to the pan.
- Tilt the pan and spoon the melted butter mixture over the steak for another 1–2 minutes until deeply golden and flavorful.
- Remove the steak from the pan and let it rest on a plate. Don’t wipe out the pan — this is where the flavor lives!
- Add the cubed potatoes to the skillet with the remaining butter and drippings.
- Cook over medium heat, stirring occasionally, for about 12–15 minutes, or until golden and fork-tender.
- Season with a little more Kinders, salt, and parsley, if needed.
- Slice the rested steak against the grain.
- Return the slices to the pan, nestling them into the potatoes.
- Spoon any remaining butter over the top, garnish with parsley, and serve immediately.
Notes
- No Kinders? Use a blend of garlic powder, onion powder, smoked paprika, and dried parsley.
- Spicy? Add red pepper flakes or a splash of hot sauce to the butter.
- Cheesy option: Top potatoes with shredded sharp cheddar before returning the steak to the pan.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
