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Garlic Butter Steak and Potatoes




4 ribeye or sirloin steaks (about 1-inch thick)

Salt and black pepper to taste

2 tablespoons olive oil

1 pound baby potatoes, halved (or quartered if large)

4 tablespoons butter

5 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh parsley, chopped


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.

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

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.

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.

Servings: 4 servings❤️


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