Sizzling Garlic Butter Steak & Crispy Potatoes

$To make garlic butter steak and potatoes, gather these items: - 2 ribeye steaks (about 1 inch thick) - 4 medium Yukon Gold potatoes, diced into bite-sized pieces - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste I recommend using ribeye steaks for this dish. They have great flavor and tenderness. You can also try: - Sirloin steaks for a leaner option - New York strip steaks for a good balance of fat and taste - Filet mignon for a more tender, upscale choice If you have dietary needs, there are options for you. For a lower-fat meal, use chicken breasts instead of steak. You can also swap potatoes for: - Cauliflower for a low-carb choice - Sweet potatoes for a sweeter flavor - Quinoa for a grain option These swaps still let you enjoy the garlic butter flavor! {{ingredient_image_2}} Start with four medium Yukon Gold potatoes. Dice them into small pieces. Place these potato pieces in a large bowl. Drizzle with two tablespoons of extra virgin olive oil. Season them well with salt and black pepper. Toss the potatoes so they are fully coated. Preheat your oven to 425°F (220°C). Spread the potatoes on a baking sheet. Make sure they are in a single layer. Roast them in the oven for 20-25 minutes. Stir them halfway through for even cooking. They should be tender and slightly brown when done. While your potatoes roast, take two ribeye steaks. Generously season both sides with salt and black pepper. Let the steaks sit at room temperature for about 15 minutes. This will help them cook evenly. In a large skillet, heat two tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the steaks. Sear them for 4-5 minutes on each side for medium-rare. Adjust the time if you prefer them more or less cooked. In the last minute of cooking, lower the heat slightly. Add four cloves of minced garlic to the skillet. Also add two tablespoons of butter, chopped rosemary, and thyme. Use a spoon to baste the steaks with this flavorful garlic butter. This step enhances the taste of the meat. Once cooked, remove the steaks and let them rest for at least 5 minutes. This resting time keeps the steaks juicy. To get your steak just right, follow these steps. First, use a meat thermometer. For medium-rare, aim for 130°F (54°C). For medium, go for 140°F (60°C). Feel free to adjust the cooking time based on your taste. Let the steak rest after cooking. This helps the juices stay inside. Always slice against the grain for tender bites. For crispy potatoes, here’s what I do. Start by cutting Yukon Gold potatoes into even pieces. This helps them cook at the same rate. Toss them in olive oil and season well. Roast them at 425°F (220°C) for 20-25 minutes. Stir halfway through for even browning. For extra crispiness, return them to the oven for 5-10 minutes after the steak cooks. Having the right tools makes cooking easier. Here’s what I recommend: - A large skillet or cast-iron pan for steaks - A meat thermometer for perfect doneness - A baking sheet for roasting potatoes - A sharp knife for slicing steak - A cutting board for resting and slicing These tools help you prepare a great meal with ease. Enjoy cooking! Pro Tips Resting the Steaks: Allowing the steaks to rest after cooking is crucial for juicy results. This helps the juices redistribute, ensuring each bite is tender and flavorful. Choosing the Right Potatoes: Yukon Gold potatoes are ideal for this recipe due to their creamy texture and buttery flavor. They hold up well during roasting and provide a delightful contrast to the steak. Garlic Timing: Adding the garlic towards the end of the steak cooking process prevents it from burning and becoming bitter. This ensures a fresh, aromatic flavor that enhances the dish. Perfect Sear: To achieve a perfect sear on your steak, ensure your skillet is adequately heated before adding the meat. This creates a delicious crust while keeping the inside juicy. {{image_4}} You can make this dish even better by adding vegetables. Think about bell peppers, asparagus, or green beans. Just chop them up and toss them in the pan with the steak. The veggies soak up all that tasty garlic butter. You can cook them for the last few minutes of steak cooking. This way, they stay bright and crisp. Your meal becomes colorful and healthy! You don't have to stick with just rosemary and thyme. Try adding herbs like parsley or basil for a fresh taste. You can also use spices like paprika or chili flakes for a kick. Mixing it up keeps your taste buds happy. Each herb or spice brings its own special flavor. It's a fun way to change the dish from time to time! If you want to switch the potatoes, try sweet potatoes instead. They have a natural sweetness that pairs well with the garlic butter. Just cut them into bite-sized pieces like you would with Yukon Gold potatoes. Follow the same cooking steps, and enjoy a new twist on the classic dish. You can also try other root veggies like carrots or parsnips for added flavor! After enjoying your meal, let the leftover steak and potatoes cool down. Place them in airtight containers. This keeps them fresh and tasty. Store them in the fridge for up to three days. If you have a lot, you can divide them into smaller portions. This makes it easy to grab a quick meal later. When you are ready to eat the leftovers, reheat them carefully. For the best taste, use the oven. Preheat it to 350°F (175°C). Spread the steak and potatoes on a baking sheet. Heat for about 15-20 minutes, or until warm. If you prefer using a microwave, place the food on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat in short bursts, checking often. If you want to save your steak and potatoes for a later date, freezing is a great option. First, let them cool completely. Wrap each piece tightly in plastic wrap, and then place them in a freezer bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When you are ready to eat, thaw them in the fridge overnight before reheating. To cook a steak to medium-rare, sear it for about 4-5 minutes on each side. This timing works well for a ribeye steak that is about 1 inch thick. Use a meat thermometer for accuracy. Aim for an internal temperature of 130°F to 135°F. After cooking, let the steak rest for 5 minutes. This helps keep the juices inside. Yes, you can grill the steak instead of pan-searing. Preheat your grill to medium-high heat. Season the steak as usual, then place it on the grill. Cook each side for about 4-5 minutes for medium-rare. Keep the lid closed to maintain heat. Grilling adds a nice smoky flavor to the steak. Garlic Butter Steak and Potatoes go well with many sides. Here are some great options: - Steamed green beans - Creamy coleslaw - Simple garden salad - Grilled asparagus - Roasted Brussels sprouts Feel free to mix and match these sides. Each adds a great taste to your meal. Enjoy! In this post, we covered how to cook a delicious garlic butter steak and crispy potatoes. We discussed ingredients, step-by-step instructions, tips for perfecting your meal, and variations to try. Storing leftovers and reheating was also explained. Remember, you can always adjust the spices or sides to fit your taste. Enjoy your cooking adventure! A great meal brings joy, so have fun in the kitchen!$

Sizzling Garlic Butter Steak & Crispy Potatoes

A delicious combination of juicy ribeye steaks infused with garlic butter and crispy Yukon Gold potatoes.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 2

Ingredients

2 pieces ribeye steaks (approximately 1 inch thick)
4 medium Yukon Gold potatoes, diced into bite-sized pieces
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons extra virgin olive oil
to taste Salt and freshly ground black pepper

Instructions

In a large bowl, combine the diced Yukon Gold potatoes with olive oil, season generously with salt and black pepper, and toss until all pieces are well-coated.
Preheat the oven to 425°F (220°C). Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and starting to turn golden brown. Make sure to stir the potatoes halfway through cooking for even browning.
While the potatoes roast, generously season both sides of the ribeye steaks with salt and freshly ground black pepper. Let the steaks rest at room temperature for about 15 minutes; this helps them cook evenly.
In a large skillet or cast-iron pan, heat 2 tablespoons of butter over medium-high heat until melted and bubbling. Add the seasoned steaks to the pan and sear them for 4-5 minutes on each side for medium-rare, adjusting time based on your preferred doneness.
In the last minute of cooking, reduce the heat slightly and add the minced garlic, remaining 2 tablespoons of butter, chopped rosemary, and thyme to the skillet. Tilt the pan and use a spoon to baste the steaks with the aromatic garlic butter, enhancing their flavor.
Once cooked, remove the steaks from the skillet and place them on a cutting board. Let them rest for at least 5 minutes to allow the juices to redistribute, ensuring a juicy and tender bite.
While the steaks rest, return the roasted potatoes to the oven for an additional 5-10 minutes. This will give them a delightful crispiness.
When ready, slice the steaks against the grain and serve alongside the crispy potatoes. Drizzle any remaining garlic butter mixture from the pan over the steak and potatoes for an extra boost of flavor.

Notes

Arrange the sliced steak and crisp potatoes on a rustic wooden board or a white plate for striking contrast. Garnish with a sprig of fresh rosemary for a burst of color.

Keyword garlic butter, potatoes, steak