Garlic Butter Steak and Potatoes

Garlic Butter Steak and Potatoes

  1. 4 ribeye or sirloin steaks (about 1-inch thick)
  2. Salt and black pepper to taste
  3. 2 tablespoons olive oil
  4. 1 pound baby potatoes, halved (or quartered if large)
  5. 4 tablespoons butter
  6. 5 cloves garlic, minced
  7. 1 teaspoon fresh thyme, chopped
  8. 1 teaspoon fresh rosemary, chopped
  9. 1 teaspoon fresh parsley, chopped


1.Prepare the Potatoes:

  • Preheat your oven to 400°F (200°C).
  • In a large ovenproof skillet or a baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper.
  • Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking for even browning.

2.**Cook the Steaks:**

  • While the potatoes are roasting, season the steaks generously with salt and pepper.
    Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • When the oil is hot, add the steaks.
  • Cook the steaks for 4-5 minutes per side for medium-rare (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
  • Remove the steaks from the skillet and let them rest on a plate, covered with aluminum foil.

3.Make the Garlic Butter Sauce:**

  • Reduce the heat to medium and add the butter to the same skillet used for steaks.
  • Once the butter has melted, add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
  • Spoon the garlic butter sauce over the resting steaks to enhance their flavor.

4.**Combine and Serve:**

  • Serve the steaks alongside the roasted potatoes.
  • Spoon extra garlic butter sauce from the skillet over the steaks and potatoes.
  • Garnish with fresh parsley.

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