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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

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.

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.

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.

Reduce the heat to medium-low. Add the unsalted butter, minced garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet.

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.

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.

Serve the sliced garlic butter steak immediately alongside the hot roasted potatoes.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

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.

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.

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.

Reduce the heat to medium-low. Add the unsalted butter, minced garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet.

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.

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.

Serve the sliced garlic butter steak immediately alongside the hot roasted potatoes.
