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For your garlic butter steak, you will need: - 2 ribeye steaks (about 1 inch thick) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and black pepper, to taste Ribeye steaks are best for this dish. They have a nice balance of fat. This fat gives the steak great flavor and juiciness. Use fresh herbs for the best taste. They add a lovely aroma and depth to the dish. I recommend using Yukon Gold potatoes for this recipe. They have a creamy texture and hold their shape well when cooked. Look for potatoes that are firm and smooth. Avoid any with dark spots or wrinkles. Dicing them evenly ensures they cook at the same rate. Salt and black pepper are essential. They enhance the natural flavors of the steak and potatoes. Olive oil helps the potatoes crisp up nicely in the oven. Garlic brings a rich, savory taste that pairs well with both steak and potatoes. Fresh rosemary and thyme add bright, earthy notes. These herbs elevate the dish and make it feel special. {{ingredient_image_1}} Start by washing the Yukon Gold potatoes. Dice them into small cubes for even cooking. In a large bowl, mix the potatoes with olive oil, salt, and black pepper. Toss them well to coat every piece. Preheat your oven to 425°F (220°C). Spread the potatoes on a baking sheet in a single layer. Roast them for 20-25 minutes until they turn golden and tender. Remember to stir halfway to ensure even cooking. While the potatoes roast, take your ribeye steaks and season them with salt and black pepper. Let them sit for about 15 minutes at room temperature. This helps the steaks cook evenly. Heat a large skillet or cast-iron pan over medium-high heat. Melt 2 tablespoons of butter in the pan until it bubbles. Place the steaks in the pan and sear them for 4-5 minutes on each side for medium-rare. In the last minute, add minced garlic, remaining butter, rosemary, and thyme. Baste the steaks with the garlic butter using a spoon for rich flavor. Once the steaks are cooked, remove them from the pan. Let them rest on a cutting board for at least 5 minutes. This step is key to keeping the meat juicy. While the steaks rest, return the roasted potatoes to the oven for an extra 5-10 minutes to make them crispy. Slice the steaks against the grain. Plate them with the crispy potatoes. Drizzle the garlic butter over the steak for a beautiful finish. Enjoy your meal! To cook the perfect steak, you need to know your times. For medium-rare, aim for about 4-5 minutes per side. Use a meat thermometer for accuracy. The internal temperature should hit 130°F (54°C). For medium, go for 140°F (60°C). If you like it well-done, cook until it reaches 160°F (71°C). Always let your steak rest for 5 minutes after cooking. This keeps the juices inside, making each bite juicy and tender. Garlic butter enhances your steak and potatoes immensely. Start by adding minced garlic and herbs in the last minute of cooking. This prevents the garlic from burning and makes it sweet. To make it even better, use fresh herbs like rosemary and thyme. They add a lovely aroma and depth of flavor. Baste the steak with the garlic butter while it’s cooking. This coats the meat and infuses it with rich flavor. Choosing the right ingredients is key to a great meal. Select ribeye steaks for their rich marbling and flavor. Yukon Gold potatoes are perfect for roasting; they are creamy and hold their shape well. Use unsalted butter so you can control the salt level in your dish. Fresh herbs make a huge difference, so don’t skip them. Finally, always season generously with salt and pepper; it brings out the natural flavors in your food. Pro Tips Resting is Key: Allowing the steaks to rest after cooking helps redistribute the juices, ensuring a more tender and flavorful bite. Season Generously: Don’t be shy with the salt and pepper when seasoning your steaks. A good amount enhances the natural flavors of the meat. Perfect Sear: Make sure your skillet is hot enough before adding the steaks. A good sear locks in the juices and creates a delicious crust. Herb Infusion: For extra flavor, let the garlic and herbs cook slowly with the butter before basting; this infuses the butter with aromatic goodness. {{image_2}} If you want to try different cuts of steak, go for sirloin or flank steak. These cuts have great flavor and are more budget-friendly. You can still achieve that juicy, tender result. Just remember to adjust your cooking time. Thinner cuts cook faster than ribeye. Herbs can really change the taste of your dish. If you want a fresh twist, use oregano or parsley. These herbs add a bright flavor that pairs well with steak. You could also try adding some spicy chili flakes for heat. Just a pinch can make a big difference. Not all potatoes are the same. Yukon Golds are creamy and sweet, but you could use russets for a fluffier texture. Red potatoes hold their shape well and add color to your plate. For preparation, consider making mashed potatoes or even potato wedges. Each method adds its own charm to the meal. After you enjoy your meal, you may have leftovers. To store leftover steak and potatoes, let them cool down first. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. Make sure the lid is tight to avoid any smells mixing. If you want to keep them longer, consider freezing. When you’re ready to eat your leftovers, reheat them right. The best way to warm steak is in a skillet. Heat the skillet over low to medium heat. Add a little butter or olive oil. Warm the steak for about five minutes on each side. This keeps it juicy. For potatoes, you can use the oven. Preheat to 350°F (175°C). Place the potatoes on a baking sheet. Bake for about 10-15 minutes until hot and crispy. Freezing is great for meal prep. To freeze steak and potatoes, first cut the steak into slices. This helps it thaw faster later. Wrap each slice in plastic wrap, then put them in a freezer bag. Make sure to remove as much air as possible. For the potatoes, you can freeze them too. Spread them on a baking sheet to freeze first. Once frozen, transfer them to a bag. Label the bags with dates. You can freeze them for up to three months. The best steak for this recipe is ribeye. Ribeye has great marbling, which keeps it juicy. It also has a rich flavor that pairs well with garlic butter. If you want, you can also use sirloin or filet mignon. Both cuts are tasty, but ribeye offers the most flavor. Making garlic butter at home is easy. You need just a few ingredients: - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon fresh herbs (like rosemary or thyme) 1. Soften the butter at room temperature. 2. Mix in the minced garlic and herbs. 3. Stir well until combined. 4. You can use it right away or store it in the fridge for later. Yes, you can use other vegetables! Some good choices are: - Carrots - Brussels sprouts - Sweet potatoes - Broccoli Just make sure to cut them into similar sizes. This way, they cook evenly. Adjust the cooking time based on the vegetable you choose. You should rest the steak for at least 5 minutes after cooking. Resting lets the juices spread throughout the meat. This keeps it tender and flavorful. If you cut it too soon, the juices will run out, and the steak will be dry. In this article, we explored how to make a tasty garlic butter steak and some delicious sides. I covered key ingredients, like potatoes and seasonings, along with easy step-by-step cooking tips. We also discussed variations to try, storage methods, and common questions. Remember, cooking lets you be creative. Use quality ingredients and have fun while preparing your meal. Enjoy the rich flavors and share this recipe with friends or family!

Sizzling Garlic Butter Steak & Crispy Potatoes

A delicious dish featuring ribeye steaks cooked in garlic butter, served with crispy roasted Yukon Gold potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces ribeye steaks (about 1 inch thick)
  • 4 medium Yukon Gold potatoes, diced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • to taste Salt and black pepper

Instructions
 

  • In a large bowl, toss the diced Yukon Gold potatoes with olive oil, salt, and black pepper until evenly coated.
  • Preheat the oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet in a single layer and roast for 20-25 minutes or until they start to turn golden brown and are tender. Stir halfway through for even cooking.
  • While the potatoes are roasting, season the ribeye steaks liberally with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes.
  • In a large skillet or cast-iron pan over medium-high heat, melt 2 tablespoons of butter. Once melted and bubbling, add the steaks to the pan. Sear for 4-5 minutes on each side (for medium-rare), depending on your preferred doneness.
  • In the last minute of cooking, add the minced garlic, remaining butter, rosemary, and thyme to the skillet. Use a spoon to baste the steaks with the melting garlic butter for extra flavor.
  • Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes. This lets the juices redistribute and keeps the meat tender.
  • While the meat rests, return the roasted potatoes to the oven for another 5-10 minutes, allowing them to crisp up even further.
  • Slice the steaks against the grain and serve alongside the crispy potatoes. Drizzle some of the garlic butter mixture over the top for added flavor.

Notes

Let the steaks rest before slicing to keep them tender.
Keyword garlic butter, potatoes, steak