If you’re looking for a comforting and delicious meal that’s easy to prepare, look no further than this Garlic Butter Steak and Potatoes recipe. This dish combines tender, juicy steak with crispy potatoes, all coated in a rich garlic butter sauce. Perfect for a cozy family dinner or a quick weeknight meal, this recipe will quickly become a favorite in your household. The delightful aroma of garlic and butter wafting through your kitchen will have everyone eagerly anticipating the first bite.

Ingredients

• For the Steak:
  • 2 ribeye or sirloin steaks (about 1 inch thick, approx. 1 lb total) – Look for steaks with good marbling, as this enhances flavor and tenderness.
  • Salt and pepper to taste – Use freshly cracked pepper for a more robust flavor.
  • 2 tablespoons olive oil – Opt for extra virgin olive oil for a richer taste.
  • 4 tablespoons unsalted butter – For a creamier texture, use high-quality butter.
  • 4 cloves garlic, minced – Fresh garlic is crucial for the best flavor; avoid pre-minced varieties.
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried) – Fresh herbs elevate the dish; chop just before using for maximum potency.
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried) – As with rosemary, fresh thyme will add depth to the flavor.
• For the Potatoes:
  • 1 lb baby potatoes, halved – Choose brightly colored potatoes for a more visually appealing dish.
  • 2 tablespoons olive oil – This helps achieve a crispy texture when roasting.
  • 1 teaspoon garlic powder – A nice addition that complements the fresh garlic in the steak.
  • 1 teaspoon paprika – This adds a subtle smokiness and beautiful color to the potatoes.
  • Salt and pepper to taste – Season generously for maximum flavor.
  • 2 tablespoons fresh parsley, chopped (for garnish) – Fresh parsley adds a pop of color and freshness at the end.

Note: For the best results, choose high-quality steaks with good marbling for maximum flavor. You can also substitute baby potatoes for other varieties, such as red or Yukon gold. If you’re in a pinch, frozen potatoes can be used, but fresh is always preferred for texture. You can learn more about this topic.

Steps / Instructions

1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved baby potatoes, olive oil, garlic powder, paprika, salt, and pepper. Toss until the potatoes are evenly coated. Ensuring that each potato half is well-seasoned will enhance their flavor during roasting.
2. Roast the Potatoes: Spread the seasoned potatoes on a baking sheet in a single layer, ensuring they have enough space for even cooking. Roast in the preheated oven for 25-30 minutes, or until golden brown and fork-tender, flipping halfway through to achieve uniform crispiness.
3. Cook the Steak: While the potatoes are roasting, season both sides of the steaks generously with salt and pepper. Don’t be shy; a good seasoning will enhance the natural flavors of the meat.
4. Heat the Skillet: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot and shimmering, add the steaks to the skillet. Cook for 3-4 minutes on each side for medium-rare, or adjust according to your desired doneness. A nice sear will create a delicious crust.
5. Add Garlic Butter: Reduce the heat to medium-low and add the butter, minced garlic, rosemary, and thyme to the skillet. As the butter melts, use a spoon to baste the steaks with the flavored butter. This not only adds flavor but helps keep the steak moist. Cook for an additional minute, then remove the steaks from the skillet and let them rest for 5 minutes, allowing the juices to redistribute.
6. Combine: Once the potatoes are done roasting, remove them from the oven and add them to the skillet with the leftover garlic butter. Toss them gently to coat in the flavorful sauce, ensuring every potato is enveloped in the rich garlic butter mixture.
7. Serve: Slice the rested steak against the grain and serve alongside the garlic herb potatoes. Drizzle any remaining garlic butter from the skillet over the top for added flavor, creating a beautiful and mouthwatering presentation.

Tips & Tricks

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain flavor and texture. Avoid using a microwave, as it may make the steak tough.
• Make-Ahead: You can prepare the garlic butter mixture in advance and store it in the fridge. Just melt it fresh when ready to cook the steaks. This will save you time and enhance the flavors.
• Avoid Overcooking: Use a meat thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remember to account for carryover cooking, as the steak will continue to cook slightly after being removed from the heat.
• Textures Matter: Whether you prefer your steak seared or pan-fried, ensure your skillet is hot enough to create a nice crust for the best flavor. This step is crucial in achieving that restaurant-quality finish.

Variations

Feel free to switch up the ingredients to suit your taste or dietary needs. For a lower-carb option, consider using cauliflower instead of potatoes. You can also substitute the steak with chicken breasts or make it vegan by using portobello mushrooms instead. Enhance the dish further with your favorite spices or herbs. Check out our related guide for more tips.

Serving Suggestions

For a complete meal, consider serving your Garlic Butter Steak and Potatoes with a fresh side salad or steamed vegetables. A glass of red wine pairs beautifully with this dish, complementing the savory flavors of the steak. Adding a sprinkle of feta or crumbled blue cheese can elevate the dish further.

Print

Garlic Butter Steak and Potatoes

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

600 kcal

A comforting and delicious meal that combines tender, juicy steak with crispy potatoes, all coated in a rich garlic butter sauce.

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Ingredients

US Metric

• 2 ribeye or sirloin steaks (about 1 inch thick, approx. 1 lb total)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

1.

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved baby potatoes, olive oil, garlic powder, paprika, salt, and pepper. Toss until the potatoes are evenly coated.

2.

Spread the seasoned potatoes on a baking sheet in a single layer, ensuring they have enough space for even cooking. Roast in the preheated oven for 25-30 minutes, or until golden brown and fork-tender, flipping halfway through.

3.

While the potatoes are roasting, season both sides of the steaks generously with salt and pepper.

4.

In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the steaks to the skillet. Cook for 3-4 minutes on each side for medium-rare, or adjust according to your desired doneness.

5.

Reduce the heat to medium-low and add the butter, minced garlic, rosemary, and thyme to the skillet. Baste the steaks with the flavored butter as it melts. Cook for an additional minute, then remove the steaks from the skillet and let them rest for 5 minutes.

6.

Once the potatoes are done roasting, add them to the skillet with the leftover garlic butter. Toss gently to coat.

7.

Slice the rested steak against the grain and serve alongside the garlic herb potatoes. Drizzle any remaining garlic butter from the skillet over the top.

Nutrition Facts

Calories 600 kcal