Pan-Fried Garlic Steak and Potatoes


Topped with fresh oregano and tomatoes from the garden, this 30-minute steak dinner is fast even for a last-minute get-together.

Pan-Fried Garlic Steak and Potatoes
Photo: Andy Lyons
Total Time:
30 mins


  • 12 cloves garlic

  • 1 pound tiny new potatoes, scrubbed

  • 4 6 ounce boneless beef ribeye or beef strip steaks

  • 2 tablespoon olive oil

  • 1 cup grape or cherry tomatoes

  • Fresh oregano (optional)


  1. Using the side of large chef knife smash garlic; discard skins. Halve any large potatoes. Place potatoes in microwave-safe bowl. Cover with vented plastic wrap; microcook on 100 percent power (high) 5 minutes. Stir in garlic. Cover; cook 5 minutes more or until tender, stirring once. Drain.

  2. Meanwhile, heat 1 tablespoon of the olive oil in skillet over medium-high heat. Season steak with salt and pepper. Cook steaks, half at a time, 8 minutes for ribeye or 4 minutes for strip (145 degrees F for medium-rare or 160 degrees F for medium), turning once. Keep steaks warm while cooking remaining steaks.

  3. Add remaining 1 tablespoon oil to skillet. Add potatoes, garlic, and tomatoes. Season with salt and pepper. Cook 5 minutes or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. Serve potato mixture with steak. Top with fresh oregano. Makes 4 servings.

Nutrition Facts (per serving)

434 Calories
20g Fat
25g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 434
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 99mg 33%
Sodium 247mg 11%
Total Carbohydrate 25g 9%
Protein 38g
Vitamin C 26mg 130%
Calcium 50.5mg 4%
Iron 4.7mg 26%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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