Garlic Butter Steak with Roasted Potatoes
Garlic Butter Steak with Roasted Potatoes
Ingredients
For the Roasted Potatoes
- 2 pounds potatoes, Russet or Yukon Gold, cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Butter Steak
- 2 boneless ribeye steaks, about 1 1/2 pounds total, 1 1/2 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed potatoes, 2 tablespoons of olive oil, garlic powder, onion powder, paprika, dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until the potatoes are evenly coated with the seasonings.
⏱️ 5 min
- 3
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping them halfway through, until they are golden brown and tender when pierced with a fork.
⏱️ 40 min•🌡️ 400
- 4
While the potatoes are roasting, pat the steaks dry thoroughly with paper towels. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 3 min
- 5
Heat 1 tablespoon of olive oil in a large cast iron skillet (or other heavy-bottomed skillet) over medium-high heat until the oil is shimmering and just starting to smoke.
⏱️ 2 min
- 6
Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare doneness (internal temperature of 130-135°F), or longer for your desired level of doneness.
⏱️ 8 min
- 7
Reduce the heat to medium-low. Add the unsalted butter, minced garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet.
⏱️ 1 min
- 8
Once the butter is melted and fragrant, tilt the pan slightly and use a large spoon to continuously baste the steaks with the garlic herb butter for 1-2 minutes, ensuring they are thoroughly coated.
⏱️ 2 min
- 9
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 10
Serve the sliced garlic butter steak immediately alongside the hot roasted potatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Steak with Roasted Potatoes
Ingredients
For the Roasted Potatoes
- 2 pounds potatoes, Russet or Yukon Gold, cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Butter Steak
- 2 boneless ribeye steaks, about 1 1/2 pounds total, 1 1/2 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed potatoes, 2 tablespoons of olive oil, garlic powder, onion powder, paprika, dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until the potatoes are evenly coated with the seasonings.
⏱️ 5 min - 3
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping them halfway through, until they are golden brown and tender when pierced with a fork.
⏱️ 40 min•🌡️ 400 - 4
While the potatoes are roasting, pat the steaks dry thoroughly with paper towels. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 3 min - 5
Heat 1 tablespoon of olive oil in a large cast iron skillet (or other heavy-bottomed skillet) over medium-high heat until the oil is shimmering and just starting to smoke.
⏱️ 2 min - 6
Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare doneness (internal temperature of 130-135°F), or longer for your desired level of doneness.
⏱️ 8 min - 7
Reduce the heat to medium-low. Add the unsalted butter, minced garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet.
⏱️ 1 min - 8
Once the butter is melted and fragrant, tilt the pan slightly and use a large spoon to continuously baste the steaks with the garlic herb butter for 1-2 minutes, ensuring they are thoroughly coated.
⏱️ 2 min - 9
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 10
Serve the sliced garlic butter steak immediately alongside the hot roasted potatoes.
⏱️ 1 min