Description
Garlic Butter Steak with Herb Roasted Potatoes
A perfectly seared steak served with tender roasted potatoes and a savory garlic butter sauce.
Ingredients
For the Steak:
2 ribeye or sirloin steaks (8 oz each)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped
For the Potatoes:
1 lb baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and black pepper to taste
For the Sauce:
1/2 cup beef broth
1/4 cup red wine (optional)
1 tablespoon butter
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Instructions
1. Roast the Potatoes:
Preheat the oven to 400°F (200°C).
Toss the potatoes with olive oil, garlic powder, Italian herbs, salt, and black pepper.
Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
2. Cook the Steak:
Heat olive oil in a skillet over medium-high heat. Season the steaks generously with salt and pepper.
Sear the steaks for 3-4 minutes per side until golden brown. Add butter and minced garlic, basting the steaks with melted butter as they cook.
3. Make the Sauce:
Remove steaks from the pan and let rest. Deglaze the skillet with beef broth and red wine (if using). Simmer for 2-3 minutes, then stir in butter for a rich, glossy sauce.
4. Serve:
Plate the steak with roasted potatoes. Drizzle the sauce over the steak and sprinkle with fresh parsley.
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prep all ingredients: halve potatoes, mince garlic, chop parsley. Preheat your oven to 400°F. Toss potatoes with oil and seasonings on a baking sheet. Roast them, starting now, as they take the longest. When potatoes have 10 minutes left, start the steak. Pat steaks very dry with paper towels—this is crucial for a good sear. Heat a heavy skillet (like cast iron) over medium-high until very hot. Season steaks just before they hit the pan. Sear without moving for 3-4 minutes to form a crust. Flip, add butter and garlic to the pan. Tilt the pan and spoon the foaming butter over the steak continuously for the final 2-3 minutes. Remove steak to rest. Finally, make the pan sauce.
Serving Suggestions
Plate this hearty meal for a restaurant-quality presentation. Place the rested steak slightly atop or beside a portion of the roasted potatoes. Drizzle the warm pan sauce generously over the steak. A final sprinkle of fresh parsley adds color and freshness. For a complete meal, serve with a simple side of steamed green beans, asparagus, or a crisp arugula salad with a lemon vinaigrette to cut through the richness. This dish pairs beautifully with a glass of the red wine used in the sauce.
How-to Summary
To summarize the key process: 1) Roast seasoned potatoes at 400°F for 25-30 minutes. 2) Sear dry, seasoned steaks in a very hot skillet. 3) Baste steaks with butter and garlic. 4) Rest steaks, then make a sauce by deglazing the pan with broth and wine. 5) Serve steak and potatoes topped with the sauce and fresh parsley.
Frequently Asked Questions
Can I use a different cut of steak? Yes. Ribeye and sirloin are great for pan-searing. New York strip or filet mignon also work well. Adjust cooking time slightly for thickness.
How do I know when my steak is done? Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium. Always let it rest for 5-10 minutes; the temperature will rise.
What can I substitute for red wine in the sauce? You can omit it and use all beef broth, or add a teaspoon of balsamic vinegar or Worcestershire sauce for depth of flavor.
Can I prepare the potatoes ahead of time? You can parboil or fully roast the potatoes ahead and reheat them in the oven while you cook the steak for best texture.
Why is it important to let the steak rest? Resting allows the juices to redistribute throughout the meat. If you cut it immediately, the juices will run out onto the plate, leaving the steak dry.
Common Mistakes to Avoid
- Not preheating the skillet enough, leading to steamed steak instead of a seared crust.
- Moving the steak around in the pan during the initial sear. Leave it undisturbed to build a crust.
- Skipping the step of patting the steak dry before seasoning.
- Cutting into the steak immediately after cooking, losing precious juices.
- Overcrowding the potato baking sheet, which causes them to steam instead of roast and become crispy.
Conclusion
This Garlic Butter Steak with Herb Roasted Potatoes is a classic, satisfying meal that is deceptively simple to master at home. By following the step-by-step instructions and avoiding common pitfalls, you can create a dinner that rivals any steakhouse. The combination of a perfectly seared, buttery steak, crispy roasted potatoes, and a rich pan sauce is truly unbeatable. It’s a versatile recipe perfect for a weeknight treat or a special occasion. Gather your ingredients, and enjoy the process of creating this delicious, crowd-pleasing dish.