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Garlic Butter Steak with Crispy Potatoes

A perfectly cooked Garlic Butter Steak with Crispy Potatoes, showing a medium-rare center.
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Follow these steps to cook a tender, juicy steak basted in rich garlic butter and serve it alongside perfectly crispy roasted potatoes for a restaurant-quality meal at home.

Ingredients

Scale
  • 2 (8 ounce) ribeye or New York strip steaks, 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil (for potatoes)
  • 1/2 teaspoon salt (for potatoes)
  • 1/4 teaspoon black pepper (for potatoes)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Toss the cut potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 30 to 35 minutes, flipping halfway, until golden brown and crispy.
  2. Pat the steaks completely dry with paper towels. Season both sides generously with 1 tablespoon coarse salt and 1 teaspoon black pepper.
  3. Heat 1 tablespoon of olive oil in a heavy, oven-safe skillet (cast iron works best) over medium-high heat until shimmering.
  4. Carefully place the steaks in the hot skillet. Sear for 3 minutes without moving them to develop a deep brown crust.
  5. Flip the steaks. Reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary to the skillet.
  6. As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the melting garlic butter over the top of the steaks for 2 to 3 minutes.
  7. For medium-rare (130-135°F), cook for about 2 more minutes after basting starts, checking the internal temperature with a meat thermometer.
  8. Remove the skillet from the heat. Transfer the steaks to a cutting board and let them rest, tented loosely with foil, for 10 minutes.
  9. While the steak rests, spoon any remaining garlic butter from the pan over the crispy potatoes.
  10. Slice the steak against the grain and serve immediately with the potatoes.

Notes

  • For extra crispy potatoes, par-boil the cut potatoes in salted water for 8 minutes before tossing them with oil and roasting.
  • If you prefer a thicker sauce, remove the herbs and garlic from the pan after basting, then stir in 1 teaspoon of water or beef broth to the hot butter and swirl to create a quick pan sauce.
  • Use room temperature steaks for more even cooking.

Nutrition

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