Garlic Butter Steak and Potatoes
Garlic Butter Steak and Potatoes is a mouthwatering dish that combines juicy steak with crispy roasted potatoes, all drizzled in rich garlic butter—perfect for impressing guests or enjoying a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 ribeye or sirloin steaks (about 8 oz each)
- 1 lb baby Yukon Gold potatoes, washed and halved
- 3 cloves garlic, minced
- 4 tbsp unsalted butter (divided)
- 2 tbsp olive oil (divided)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and halve the baby Yukon Gold potatoes. Toss them with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- Season both sides of the steaks generously with salt and pepper. Let the steaks sit at room temperature while you prepare the potatoes.
- In a skillet, melt 2 tbsp butter with a drizzle of 1 tbsp olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Sear the steaks in the hot skillet for 3-5 minutes per side, depending on your desired level of doneness, until browned.
- Meanwhile, roast the potatoes in the preheated oven for 25-30 minutes, tossing them halfway through, until golden and crispy.
- Once the steak is done, drizzle the remaining 2 tbsp butter over the cooked steak before serving.
- Serve the steaks alongside the roasted crispy potatoes.
- Garnish with chopped fresh parsley, if desired.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 620
- Sugar: 2g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Swap Yukon Golds for sweet potatoes or asparagus for variety. Enhance flavor by adding fresh herbs like rosemary or thyme during cooking. Allow the steak to rest after cooking to lock in juices.