Introduction

This Cowboy Butter Steak and Potatoes recipe brings together a juicy, seasoned ribeye and golden, buttery potatoes cooked in the same pan for maximum flavor. Featuring a rich garlic butter sauce with green onions and pimentos, it’s a satisfying one-pan meal perfect for any steak lover.

The image shows a close-up of a white plate with a serving of grilled steak and seasoned roasted potatoes. The steak is cut into thick slices, showing a pink, juicy center with a slightly charred and crisp brown exterior, topped with small pieces of green onion and bits of red pepper. The roasted potatoes are cut into irregular cubes with a golden-brown, crispy surface, mixed with chopped green onions and small herbs, creating a seasoned and colorful look. The dish sits on a white marbled texture surface, and a decorative element of green leaves can be seen softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 large russet or gold potato (cubed, skin-on or peeled)

Instructions

Step 1: Pat the steak dry with paper towels. Season both sides generously with salt, pepper, Kinders Butter Steak Seasoning, and garlic powder.
Step 2: Let the steak sit at room temperature for about 15 minutes while you cube your potato.
Step 3: Heat olive oil in a skillet over medium-high heat.
Step 4: Sear the steak for 3–4 minutes per side for medium-rare, adjusting time based on thickness.
Step 5: Add butter, garlic, green onions, and pimentos to the pan.
Step 6: Tilt the pan and spoon the melted butter mixture over the steak for another 1–2 minutes until deeply golden and flavorful.
Step 7: Remove the steak from the pan and let it rest on a plate. Do not wipe out the pan.
Step 8: Add the cubed potatoes to the skillet with the reserved butter and pan drippings.
Step 9: Cook over medium heat, stirring occasionally, for about 12–15 minutes, or until golden and fork-tender.
Step 10: Season the potatoes with a little more Kinders seasoning, salt, and parsley, if needed.
Step 11: Slice the rested steak against the grain.
Step 12: Return the steak slices to the pan, nestling them into the potatoes.
Step 13: Spoon any remaining butter over the top, garnish with parsley, and serve immediately.

Tips & Variations

Use a cast-iron skillet for the best sear and flavor retention.
Substitute steak seasoning with a mix of smoked paprika, cumin, and cayenne for a different flavor profile.
Try sweet potatoes instead of russet for a slightly sweeter side.
For added texture, crisp the potatoes under the broiler for a couple of minutes before serving.
Letting the steak rest ensures juicy, tender slices when serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve the texture of the steak and potatoes. Avoid microwaving to keep the steak from drying out.

How to Serve

A white plate rests on a white marbled surface with a piece of medium-rare steak being held by a fork in the foreground, showing a pink and juicy texture with a lightly charred outer edge. The plate holds more steak pieces, topped with finely chopped green herbs and small red pepper bits, sitting beside a pile of golden-brown roasted potatoes mixed with bits of yellow corn and red peppers. In the background, a white bowl filled with fresh green leafy herbs is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, New York strip or sirloin steaks work well. Just adjust the cooking time based on thickness and desired doneness.

What can I substitute if I don’t have Kinders Butter Steak Seasoning?

You can create a simple blend of salt, black pepper, garlic powder, onion powder, and smoked paprika to mimic similar flavors.