Garlic Butter Steak & Crispy Potatoes
A soul-soothing dish featuring succulent steak, rich garlic butter, and crispy potatoes - perfect for family dinners or special occasions.
Ingredients
For the Steak
- 6 oz ribeye or strip steak Rich, juicy cuts that melt in your mouth.
- salt & black pepper to taste Salt & black pepper Essential seasonings that enhance the natural flavors.
- 1 tbsp olive oil Base for searing that adds a lovely hint of fruitiness.
- 1 tbsp butter Creamy and decadent, essential for that shining garlic butter.
- Optional minced garlic or rosemary Adds aromatic depth to the steak.
For the Crispy Potatoes
- 1 lb baby potatoes, halved Lovely and tender, perfect for roasting.
- 2 tbsp olive oil To keep the potatoes crispy and flavorful.
- 2 tbsp butter Extra richness that rounds out the potato side.
- 3 cloves garlic, minced Fragrant and delicious, infusing the butter.
- 2 tbsp fresh parsley, finely chopped Bright, fresh flavor and a pop of color.
- salt & pepper to taste Salt & pepper Seasoning essentials for both potatoes and steak.
- 1 tbsp grated parmesan Optional; adds a savory, cheesy finish.
Instructions
Preparation of Potatoes
- Preheat your oven to 425°F.
- Toss the halved baby potatoes in a bowl with olive oil, salt, and pepper until they’re well-coated.
- Spread them out on a baking sheet, making sure they have enough space.
- Roast for 25–30 minutes, flipping them halfway through to achieve that crispy golden crunch.
Making Garlic Butter
- While the potatoes are roasting, melt the butter over medium heat in a pan.
- Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Stir in chopped parsley for added freshness.
- Pour this garlic butter over the roasted potatoes in the final minutes for a flavor-packed finishing move.
Searing the Steak
- Season your ribeye or strip steak generously with salt and pepper.
- Heat a skillet over high heat, drizzle in olive oil, and sear the steak for about 3–4 minutes per side, adjusting the time based on your preferred doneness.
- In the last minute, add a knob of butter and optional garlic or rosemary to baste the steak.
Resting and Serving
- Let your steak rest for 5–7 minutes after cooking to allow the juices to redistribute.
- Slice the steak against the grain to maximize tenderness.
- Plate the golden garlic potatoes and neatly place the sliced steak beside them.
- Drizzle any leftover garlic butter or pan juices over the steak before serving.
Notes
Serve with a simple garden salad or steamed asparagus. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve moisture.