GARLIC-BUTTER-POTATOES-STEAK

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Of course! That’s a classic and fantastic combination. Here’s a complete guide to creating a perfect, restaurant-quality meal of Garlic Butter Potatoes and Steak, from the ingredients to the step-by-step method.

The Core Concept

The goal is to have juicy, perfectly cooked steak and crispy, flavorful potatoes that are both ready to serve at the same time. The secret? We’ll use the steak’s resting time to finish the potatoes in the most delicious way possible—tossing them in the garlic butter steak drippings.

Recipe: Pan-Seared Steak with Garlic Butter Potatoes

Serves: 2
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

For the Steak & Rub:

· 2 steaks (about 1 to 1.5 inches thick), such as Ribeye, Striploin, or Sirloin
· 1 tbsp high-heat oil (avocado, grapeseed, or canola)
· 1 tsp kosher salt
· 1 tsp freshly ground black pepper
· 1/2 tsp garlic powder

For the Garlic Butter Potatoes:

· 1.5 lbs (about 650g) baby potatoes or Yukon Gold potatoes, halved (or quartered if large)
· 2 tbsp olive oil
· 1 tsp dried thyme or rosemary
· Salt and pepper to taste

For the Garlic Herb Butter:

· 4 tbsp unsalted butter, softened
· 3-4 cloves garlic, minced very finely
· 2 tbsp fresh parsley, finely chopped
· 1 tbsp fresh chives, finely chopped (optional)
· Pinch of salt

Equipment

· Large skillet (cast iron is ideal) or frying pan
· Sheet pan for roasting potatoes
· Mixing bowls
· Small bowl for the compound butter

Step-by-Step Instructions

Step 1: Prep Everything

  1. Take Steak Out: Remove the steak from the fridge at least 30-45 minutes before cooking to bring it to room temperature. This ensures even cooking.
  2. Make Garlic Butter: In a small bowl, mix the softened butter, minced garlic, chopped parsley, chives, and a pinch of salt. Mash it all together with a fork. Place it on a small piece of plastic wrap, roll it into a log, and twist the ends. Place in the freezer for 15 minutes to firm up, or in the fridge until needed.
  3. Prep Potatoes: Preheat your oven to 400°F (200°C). Toss the halved potatoes with 2 tbsp of olive oil, dried thyme, salt, and pepper on a sheet pan. Spread them out in a single layer.
  4. Season Steak: Just before cooking, pat the steaks completely dry with paper towels. This is crucial for a good sear. Rub them with the 1 tbsp of oil, then season generously with the kosher salt, black pepper, and garlic powder.

Step 2: Cook the Potatoes & Steak Simultaneously

  1. Start the Potatoes: Place the sheet pan with potatoes in the preheated oven. Roast for 25-30 minutes, or until golden brown and fork-tender.
  2. Sear the Steak: While the potatoes are roasting, heat your large skillet over medium-high heat until it’s very hot. Add the steaks and sear without moving them for 3-4 minutes, until a deep brown crust forms.
  3. Flip and Cook: Flip the steaks and cook for another 3-4 minutes for medium-rare (125°F / 52°C internal temperature). Adjust the time based on your preferred doneness and steak thickness. In the last minute of cooking, add 2 tablespoons of the prepared garlic herb butter to the pan. As it melts, tilt the pan and baste the steaks continuously with the foaming butter.

Step 3: The Magic Finish

  1. Rest the Steak: Transfer the steaks to a cutting board or plate. DO NOT WASH THE PAN. All those browned bits (fond) and the leftover garlic butter are flavor gold. Let the steak rest for at least 5-10 minutes. This allows the juices to redistribute.
  2. Combine Potatoes & Drippings: Your roasted potatoes should be done around this time. Take the hot sheet pan out of the oven. Carefully pour the entire contents of the steak skillet (the butter, juices, and browned bits) over the roasted potatoes.
  3. Toss and Coat: Toss the potatoes vigorously in this mixture, scraping up any bits from the sheet pan. The potatoes will soak up all the incredible steak and garlic butter flavors.

Step 4: Serve

  1. Slice the Steak: Slice the rested steak against the grain.
  2. Plate Up: Divide the garlic butter potatoes between two plates. Place the sliced steak on top or alongside the potatoes.
  3. Final Touch: Slice a medallion of the remaining chilled garlic herb butter and place it on top of the hot steak so it melts gloriously over everything. Garnish with extra fresh parsley.

Pro Tips for Success

· Steak Doneness Temp Guide: Use a meat thermometer for perfect results every time.
· Rare: 120-125°F (49-52°C)
· Medium-Rare: 130-135°F (54-57°C)
· Medium: 140-145°F (60-63°C)
· Potato Shortcut: For even faster cooking, you can parboil the potatoes for 10 minutes before roasting. This will make them extra fluffy on the inside.
· The Basting Step: Basting the steak with the garlic butter not only flavors the steak but also infuses the butter with meaty flavor, which then goes back onto the potatoes.
· Herb Variations: Don’t have fresh herbs? Use 1 tsp of dried Italian seasoning in the compound butter. Tarragon is also a fantastic addition.

Enjoy your incredible, flavor-packed homemade meal

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